Ingredients

The following ingredients have 14 Servings
  • 2½ cups sugar, divided
  • ½ cup unsweetened cocoa powder
  • ¼ cup light corn syrup (I used brown rice syrup)
  • 2½ teaspoons vanilla extract, divided
  • 2 2/3 cups flour
  • 2 teaspoons baking powder
  • ½ teaspoon kosher salt
  • 1 cup (2 sticks) butter (room temperature is ideal)
  • 4 eggs
  • 1 cup milk
  • 1 cup chocolate chips (optional — I did not use them. This cake really doesn’t need them.)
  • powdered sugar for dusting

Instruction

  • In a small saucepan, whisk together ½ cup of the sugar, the cocoa powder and syrup with ½ cup hot water. Bring just to a simmer, stirring occasionally. Add ½ teaspoon of vanilla off the heat and set aside.
  • Heat the oven to 350ºF. Butter and lightly flour a 12-cup bundt pan. (I never flour anymore — it always burns for me. I coated the bundt pan with cooking spray.)
  • In a medium bowl, combine the flour, baking powder and salt and set aside. In the bowl of a stand mixer (or in a large bowl if using a hand mixer), cream the butter with the remaining sugar until light and fluffy. Whisk in the eggs one at a time until thoroughly incorporated, then whisk in the remaining vanilla.
  • Whisk about a third of the flour mixture into the batter, then a third of the milk. Continue whisking in the flour mixture and milk, alternately and a little at a time, until everything is added and the batter is light and smooth.
  • Gently fold in the chocolate chips. (I really think the chocolate chips are unnecessary, but that’s your call.) Divide the batter into thirds. Pour a third of the batter into the prepared bundt pan.
  • Whisk the chocolate syrup with another third of batter, then pour this into the bundt pan. Pour the remaining third of batter over this, lightly swirl the batters with a wooden skewer or knife to give a “marble” effect and place the pan in the oven.
  • Bake the cake until a toothpick inserted comes out clean and the cake springs back lightly when touched, about an hour. Cool the cake in the pan on a wire rack. Invert the cooled cake onto a serving platter and dust lightly with powdered sugar.