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Zebra cake with chocolate fudge glaze

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Prep 25min (+ 1hr cooling time, + 1hr standing time)Bake 55minMakes 12-14 serves

This is such a fun cake – the weight of alternating spoonfuls of mixture dropped on top of one another cause it to spread in the tin and create a wonderful ‘zebra’ stripped pattern that will be revealed when cut.

It’s useful to remember that the smaller your spoonfuls of mixture are, the more delicate and intricate your design will be.

Ingredients
  • 15g butter, melted

  • 1 teaspoon plain flour

  • 300g (2 cups) self-raising flour

  • 70g plain flour

  • 330g (1½ cups) caster sugar

  • 250g butter, softened

  • 4 eggs, at room temperature

  • 160ml ( cup) water

  • 2 teaspoons natural vanilla essence or extract

 

Cocoa mixture

  • 55g (½ cup) cocoa powder, sifted

  • 90ml boiling water

  • 110g (½ cup) caster sugar

 

Chocolate fudge glaze

  • 125g good-quality dark chocolate, chopped

  • 110ml pouring (thin) cream

Method
  1. Preheat the oven to 170°C (150°C fan-forced). Combine the 15 g melted butter with the 1 tsp plain flour and use a pastry brush to grease a 2 litre (8 cup) Bundt or fluted ring tin (see tip).

  2. To make the cocoa mixture, place the cocoa in a medium bowl and gradually stir in the boiling water. Stir in the caster sugar and set aside.

  3. Put the flour, sugar, butter, eggs, water and vanilla in a large mixing bowl and use an electric mixer to beat on low speed until combined. Increase the speed to high and beat for 3-4 minutes or until paler in colour and silky smooth in texture. Transfer 2 cups (about 500 g) of the cake mixture to a separate bowl. Add the cocoa mixture and use a spatula to mix until evenly combined.

  4. Drop a large spoonful of the vanilla mixture into the prepared cake tin. Drop a large spoonful of the cocoa mixture into the centre of the vanilla mixture. Continue dropping alternating spoonfuls of the mixtures into the tin directly on top of each other until all the mixture is used. The mixture will spread and even out as you add more, creating the ‘zebra’ pattern.

  5. Tap the tin firmly on the benchtop 3 times. Bake in preheated oven for 50-55 minutes or until a skewer inserted into the cake comes out clean. Stand the cake in the tin for 10 minutes before turning onto a wire rack to cool completely (this will take about 1 hour).

  6. To make the chocolate fudge glaze, place the chocolate in a heatproof bowl. Heat the cream in a small saucepan until almost simmering. Pour the hot cream over the chocolate and then set aside for 2 minutes. Stir until the chocolate melts and the mixture is smooth. Set aside at room temperature for 30 minutes, stirring occasionally, until thickened to a thick pouring consistency.

  7. Place the cake on the wire rack over a tray and pour the chocolate fudge glaze over. Set aside for 30 minutes or until the glaze sets. 

 

Baker's Tips

       

       

      This recipe is part of Anneka's SBS Food Bakeproof: Bundt Cakes online column. For more Bakeproof columns and recipes, click here.

      Photography by Alan Benson. 

       

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