A couple weekends ago we celebrated Thanksgiving here in Canada. But not only did we get together for the holiday, all of my family came from out of town to celebrate by parent’s 25th wedding anniversary. 25 years come November, can you believe it? Well I’m sure you can, but as their child, it makes me feel old! Man imagine what it feels like for them!
In this day and age where everyone seems to be getting divorced left, right and centre, it’s really an impressive feat. They met in high school which means they were even younger than I am now. Even at 19, I cannot picture meeting someone and spending the rest of my life with them.
Needless to say, my parents have always been role models for me in terms of what I want out of a relationship and how you should treat your significant other. Happy early Anniversary to you both, I love you more than words could ever describe.
For our little celebration, I helped plan everything from a scavenger hunt to a nice dinner out. Last minute we were going to buy a cake to surprise them. But I thought to myself, “Mallory, you cannot buy a crappy cake from Safeway for your parent’s 25th anniversary. It’s just not happening”. And thus, I guilt-tripped myself into making one from scratch. Except that I had to do it all in secret. While they were off on the scavenger hunt I put it all together. We were staying out at our condo in Canmore so I had to make the batter in our place and then run over and bake it off in my cousin’s room. Cake is not overly discrete in terms of the smell it leaves behind! Then we had to sneak it into the restaurant without them noticing. We pulled it off though.
Thank goodness for bundt pans! I could have never made a layer cake in that time frame. Let’s face it, I don’t have the patience to make a layer cake on the best of days. I had actually made this recipe once before for my birthday probably 5ish years ago. So easy to put together and it’s guaranteed to be a hit. Because it is part chocolate cake and part white cake, there is a little something for everyone. Unless of course you are eating it with me, in which case I hoard all of the chocolate pieces for myself. Let them eat cake! But only the white stuff.
*Sorry for the poor quality pictures. I didn’t have enough time to do a photo session before we got to the restaurant so the lighting was not the best for photography purposes!
MARBLE CHOCOLATE BUNDT CAKE
Adapted from Anna Olson
Makes 1 bundt cake
1 cup butter, softened
2 cups white sugar
2 cups light sour cream
4 cups all purpose flour
2 tsp. baking powder
2 tsp. baking soda
½ tsp. salt
100g dark chocolate, melted
1 cup dark chocolate chips
1 cup white chocolate chips
½ cup white chocolate chips, melted
½ cup dark chocolate chips
3 tbsp. heavy cream, heated
1. Heat your oven to 300F. Liberally grease a bundt pan and line it with flour, shaking to remove any excess.
2. Cream together the butter and sugar until light and fluffy. You can do this with a mixer or by hand.
3. Add the eggs and beat until smooth, then add the sour cream and do the same.
4. Then add the flour, salt, baking powder and soda. Stir until just incorporated.
5. Divide the batter in half, adding the melted chocolate to one of the portions. Stir the dark chocolate chips into the white batter and the white chocolate chips into the dark batter.
6. Dollop the batter alternately around the bundt pan. Swirl a knife through it to create a more marbled effect if you like.
7. Bake at 300F for 60-75 minutes, or until a toothpick comes out clean.
8. Cool for 20-30 minutes before flipping the cake out onto the plate or platter of your choice.
9. Once it has cooled to room temperature, drizzle it with melted white chocolate. Mix the dark chocolate chips into the hot cream and stir until combined. Drizzle this ganache over the cake as well.
10. Slice and serve!