CHOCOLATE SHAMROCK MARBLE CAKE

Chocolate Shamrock Marble Cake

This Chocolate Shamrock Marble Cake is a twist on my classic Marble Bundt Cake, the ultimate St. Patrick’s Day treat. With each forkful, you get intense chocolate flavor and bites of moist vanilla cake.  No marble layer cake can compare with this moist and flavorful Bundt cake.  Sprinkled with St. Patrick's Day sprinkles or Lucky Charms marshmallows, this is a favorite of all my leprechauns!

Chocolate Shamrock Marble Cake

Chocolate Shamrock Marble Cake

WHAT IS THE SECRET TO REMOVING A BUNDT CAKE EASILY FROM THE PAN?

Once you know the secrets, its easy every time to get a clean release from your Bundt pan - no matter what the size or design!

• I have the BEST results using a nonstick BAKING spray rather than greasing the pan and trying to get grease in every little nook and cranny, and then trying to coat it evenly with flour - it's just plain hard to do! (Pam Baking Spray with Flour or Baker's Joy both work well.)
• Spray the nonstick spray GENEROUSLY right before you are ready to pour your cake batter in the pan.  If you spray your pan too soon, the spray will slide down into the bottom of your pan and you won't have even coverage.
• After taking your baked cake out of the oven, make sure to let your cake sit in the pan on the counter for the prescribed amount of time.  The cake continues to finish up baking, and the sides of the cake will begin to loosen from the sides of the pan.
• Before you invert your cake, give the pan a firm shake all around - this will help loosen any sections that may still be sticking to the pan.
• Place your serving platter on the top of the Bundt pan and carefully flip it upside down.  Leave the pan in place!
• Tap the bottom and sides of the pan all around before gently removing the Bundt pan.  You can use a table knife to get under the edge of the pan to get things started.  
• Slowly and carefully pull the pan straight up.
• Voila!  A perfect Bundt cake every time!

Chocolate Shamrock Marble Cake

CHOCOLATE SHAMROCK MARBLE CAKE

This twist on my classic Marble Bundt Cake is the ultimate St. Patrick’s Day treat. With each forkful, you get intense chocolate flavor and bites of moist vanilla cake.  No marble layer cake can compare with this moist and flavorful Bundt cake!

Chocolate Shamrock Marble Cake

INGREDIENTS:
Marble Bundt Cake:
Nonstick cooking spray
2 teaspoons unsweetened Dutch-process cocoa powder, plus more for dusting
10 ounces dark chocolate (60 to 70 percent cacao) (chopped)
3 1/4 cups all-purpose flour
1 1/2 teaspoons baking soda
1 1/2 teaspoons baking powder
3/4 teaspoon salt
2 sticks unsalted butter (softened)
1 3/4 cups granulated sugar
1 cup light brown sugar
4 large eggs (room temp)
16 ounces full-fat Greek yogurt
1 teaspoon pure vanilla extract
10-15 drops green gel food coloring
 
Chocolate Ganache:
8 ounces semisweet chocolate (I use Ghirardelli Chocolate)
1 cup (8 oz.) heavy cream
 
HOW I MAKE THIS:

1. Remove butter, eggs and yogurt from the fridge 20 minutes before baking.
2. Preheat the oven to 350°F and set an oven rack in the middle position.  Generously coat a 10-inch Bundt pan with nonstick baking spray and dust it with cocoa powder.
3. PREPARE BUNDT CAKE:  In a large heatproof bowl set over a saucepan of simmering water, melt the chopped chocolate. Remove from the heat and whisk in the 2 teaspoons of cocoa powder.
4. In a medium bowl, whisk together the flour, baking soda, baking powder and salt.
5. In the bowl of a standing electric mixer fitted with the paddle, beat the butter at medium speed until very smooth. Add granulated sugar and brown sugar and beat on medium until fluffy, about 2 minutes.  Scrape down the bowl and beat for 10 seconds longer. Beat in the eggs, one at a time.  Add the yogurt and vanilla extract and mix just until blended.
6. Add in 1/3 of the dry ingredients and blend on low speed just until incorporated; add next 1/3 and blend just until incorporated; add final 1/3 and again beat just until incorporated.
7. Scrape two-thirds of the batter into the chocolate and fold with a rubber spatula until no streaks remain (the batter will be very thick).  
8. To remaining vanilla batter, add green gel food coloring and stir gently with a rubber spatula just until evenly colored.
9. Spoon half of the chocolate batter into the pan and smooth the surface.
10. Dollop the green vanilla batter into the pan.
11. Spoon the remaining chocolate batter Scrape the remaining chocolate batter into the pan and swirl a few more times.
12. Finish by spooning the remaining chocolate batter over the green vanilla batter (don't worry about covering the green layer completely).
13. Using a butter knife, swirl the batters together with a figure-eight motion, going two or three times around the pan – no more!  It may look like the batters are not swirled enough, but it’s important not to over-swirl.
14. Bake cake in preheated oven for 55 to 60 minutes, until a toothpick inserted in the center comes out clean. Let cool on a wire rack for 30 minutes.
15. Invert the cake onto serving platter and let cool to room temperature. At this point, I usually cover the cake until I’m ready to frost.
16. PREPARE CHOCOLATE GANACHE:  Chop the chocolate into small pieces and place in a small heatproof bowl.  Place the cream in a small saucepan over medium heat and bring to a low simmer (small bubbles around the edge of the pan), stirring occasionally.  Immediately pour the hot cream over the chocolate.  Swirl the bowl slightly to ensure that all of the chocolate is coated with the cream.  Cover your bowl and leave it undisturbed for 5 minutes.  After 5 minutes, remove the cover and begin to slowly whisk the mixture, starting with small circles in the middle and working your way outward until you have a smooth, glossy frosting.  Let cool at room temperature for at least 30 minutes.
17. Drizzle Chocolate Ganache on top of cake.  Place the cake on a serving platter and pour or spoon the ganache evenly over the top of the cake, allowing it to dribble down the sides of the cake.  Add sprinkles if you would like!
18. At this point, I cover the cake until I’m ready to serve it.  For easiest slicing, cut with a serrated knife for serving.
19. The cake can be kept, covered, at room temperature for up to 5 days.

YIELD:  16 servings

RECIPE NOTES: 

• Make-Ahead Instructions: This cake keeps well for several days. Once cool, store in a cake dome (or cover with plastic wrap) at room temperature until ready to serve.
• Freezer-Friendly Instructions: The cake can be frozen for up to 3 months. After it is completely cooled, double-wrap it securely with aluminum foil or plastic freezer wrap, or place it in heavy-duty freezer bag. Thaw overnight on the countertop before serving.
• This cake is even better after it has had time to rest for a day.  Bake it one day, enjoy it the next – the cake is moister and more flavorful the day after you bake it!
• You can make the ganache in advance; store covered at room temperature.  If it thickens too much to drizzle, place the bowl over a pan of simmering water and stir until desired consistency is reached.
• The cake can also be served warm and drizzled with warm Chocolate Ganache at the time you serve it.
• For something different you can switch the flavors around - vanilla cake on the outside, fudgy chocolate cake in the center!

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