Reason of baking this fabulous cake is simple: I wish to use up all chocolate chunks for decoration. I still had some cream in the fridge. So, it came this appealing yet heavenly chocolate marble cake. Naturally I woke up before 6am. Rain stopped me from jogging. So, cake baking. I would meet Emmy at the clinic she works at as I started to cough again which woke me up in the night. Chinese always brings gift to friends, at least, those who do not meet often. To express my joy to see her again, I brought her a piece. She loved it. It’s a big encouragement to the baker. When I came home, less than 1/3 was left. It has the benefits of both loving elements: chocolate and buttery, yet moist. I would add more cream while remain the same portion of sugar, to make it moister. Perhaps, 160% of the ingredients to make a bigger size. Yes, more decadent!
170g butter, softened
170g sugar (half of the original recipe’s)
100g cream cheese, softened
3 large eggs
150g all-purpose flour
100g chocolate, melted and cooled (I used leftover choc chunk for decoration. It was not runny at all so cream added for the desired consistency)
appropriate amount of cream (optional)
Preheat oven to 170°C and generously grease a bundt pan
Beat butter until creamy
Gradually add sugar, beat until light and fluffy
Add cream cheese, beating until creamy
Add eggs, 1 at a time, beating just until blended after each addition
Fold in flour to butter mixture
Divide the batter into two separate bowls. Add the melted chocolate and cocoa powder to one
Bake at 170° for 1 hour to 1 hour and 10 minutes or until a long wooden pick inserted in center comes out clean. Mine w. as in the oven for one hour. Since the cake pan is very conductive, I guess 5 minutes less will be optimal.
Cool in pan on a wire rack 10 to 15 minutes; remove from pan to wire rack. Enjoy it nicely warm. It’s also delicious when it is cool. Chocolate and buttery. Amazing!