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Chocolate Marble Bundt Cake

This is my secret chocolate marble bundt cake recipe...I call it secret because this is also my recipe for marble cake as well as my chocolate marble bread recipe.

How can this be?

Very easily!

For a bundt cake, I bake it in a bundt cake pan. You can serve it with a frosting, powdered sugar or nothing at all.

For a regular cake, I bake it in two cake pans - 8 inches. Served with a filling and frosting and voila!

For a quick bread, I bake it in a bread pan. No toppings.

Same recipe every time...why re-invent the wheel?

This marble cake recipe is moist, delicious and perfect. Try it and then come back and leave your review!

Chocolate Marble Bundt Cake ~ Read others' comments and reviews.

Ingredients for this Recipe for Marble Cake

2/3 cup semi-sweet chocolate chips

1/4 cup half and half or milk

1 1/2 cups all-purpose flour

2 teaspoons baking powder

1/4 teaspoon salt

1/4 cup buttermilk

3/4 cup butter - softened

1 cup white sugar

2 large eggs

1 teaspoon vanilla extract

Topping or frosting of your choice

Method for Chocolate Marble Bread

In a large bowl, place the flour, baking powder and salt. Mix and "fluff" with a whisk. Set aside.

In a small saucepan, place the half and half - or milk - with the chocolate chips and put on a stove top on medium to high heat. Whisk until the chips are melted. Remove from the heat and set aside.

With a stand mixer - or a hand held mixer - cream the butter and the sugar. Add the eggs one at a time and cream until the mixture is light in color and texture. This process will take a few minutes.

Add the milk and the vanilla extract as well as the flour mixture. Blend all the ingredients together.

Remove about half of the batter and mix it with the chocolate mixture.

Grease and flour the pan of your choice. Dump some of each batter by the spoonful: one time the chocolate batter, the next the plain batter. Repeat this process until all the batter is gone.

Bake at 325 degrees for 45 to 55 minutes, or until a knife inserted in the middle comes out clean.

For 8 inch cake pans, reduce the cooking time and start checking at 25 minutes.