Mom’s Marble Dark Chocolate Vanilla Bean Bundt Cake
This recipe calls for creating chocolate syrup first and adding it to part of the batter to make the chocolate batter. The act of making the syrup, by adding the cocoa powder to the coffee, “blooms” the powder and brings out the chocolate flavor. The use of coffee (as opposed to just hot water which is what the original recipe called for) deepens the dark chocolate taste even more. I’ve also added vanilla bean to the original recipe to boost the vanilla flavor and because the vanilla seeds specks look nice and fancy in the glaze. If you don’t have vanilla beans, you can substitute 1 teaspoon of vanilla extract in it’s place, but the cake won’t be as complex in flavor.
Estimated Nutrition (whole recipe, rough)
Counts 9 of 12 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Barley | 1 cup cooked (157g) | 193 |
| Chocolate | 1 oz (28g) semisweet | 155 |
| Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Salt | 1 tsp (6g) | 0 |
| Syrup | not in our table | 0 |
| Coffee | not in our table | 0 |
| Bean | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 1/2 cups (450 g) sugar, divided1/2 cup (45 g) unsweetened natural cocoa powder (not dutch processed)1/4 cup Lyle’s Golden Syrup1/2 cup fresh brewed strong hot coffee2 teaspoons pure vanilla extract, divided2 1/3 cups (325 g) all purpose flour1/2 cup (60 g) barley flour1 teaspoon baking powder1 tea
- 1/2 cup (45 g) unsweetened natural cocoa powder (not dutch processed)1/4 cup Lyle’s Golden Syrup1/2 cup fresh brewed strong hot coffee2 teaspoons pure vanilla extract, divided2 1/3 cups (325 g) all purpose flour1/2 cup (60 g) barley flour1 teaspoon baking powder1 teaspoon baking soda1/2 teaspoon sal
- 1/4 cup Lyle’s Golden Syrup1/2 cup fresh brewed strong hot coffee2 teaspoons pure vanilla extract, divided2 1/3 cups (325 g) all purpose flour1/2 cup (60 g) barley flour1 teaspoon baking powder1 teaspoon baking soda1/2 teaspoon salt1 cup (225 g or 2 US sticks) unsalted butter, at room temperature4 l
- 1/2 cup fresh brewed strong hot coffee2 teaspoons pure vanilla extract, divided2 1/3 cups (325 g) all purpose flour1/2 cup (60 g) barley flour1 teaspoon baking powder1 teaspoon baking soda1/2 teaspoon salt1 cup (225 g or 2 US sticks) unsalted butter, at room temperature4 large eggs, at room temperat
- 2 teaspoons pure vanilla extract, divided2 1/3 cups (325 g) all purpose flour1/2 cup (60 g) barley flour1 teaspoon baking powder1 teaspoon baking soda1/2 teaspoon salt1 cup (225 g or 2 US sticks) unsalted butter, at room temperature4 large eggs, at room temperature1 vanilla bean1 cup buttermilk, wel
- 2 1/3 cups (325 g) all purpose flour1/2 cup (60 g) barley flour1 teaspoon baking powder1 teaspoon baking soda1/2 teaspoon salt1 cup (225 g or 2 US sticks) unsalted butter, at room temperature4 large eggs, at room temperature1 vanilla bean1 cup buttermilk, well shaken1 cup semi-sweet chocolate chips
- 1/2 cup (60 g) barley flour1 teaspoon baking powder1 teaspoon baking soda1/2 teaspoon salt1 cup (225 g or 2 US sticks) unsalted butter, at room temperature4 large eggs, at room temperature1 vanilla bean1 cup buttermilk, well shaken1 cup semi-sweet chocolate chips
- 1 teaspoon baking powder1 teaspoon baking soda1/2 teaspoon salt1 cup (225 g or 2 US sticks) unsalted butter, at room temperature4 large eggs, at room temperature1 vanilla bean1 cup buttermilk, well shaken1 cup semi-sweet chocolate chips
- 1 teaspoon baking soda1/2 teaspoon salt1 cup (225 g or 2 US sticks) unsalted butter, at room temperature4 large eggs, at room temperature1 vanilla bean1 cup buttermilk, well shaken1 cup semi-sweet chocolate chips
- 1/2 teaspoon salt1 cup (225 g or 2 US sticks) unsalted butter, at room temperature4 large eggs, at room temperature1 vanilla bean1 cup buttermilk, well shaken1 cup semi-sweet chocolate chips
- 1 cup (225 g or 2 US sticks) unsalted butter, at room temperature4 large eggs, at room temperature1 vanilla bean1 cup buttermilk, well shaken1 cup semi-sweet chocolate chips
- 4 large eggs, at room temperature1 vanilla bean1 cup buttermilk, well shaken1 cup semi-sweet chocolate chips
- 1 vanilla bean1 cup buttermilk, well shaken1 cup semi-sweet chocolate chips
- 1 cup buttermilk, well shaken1 cup semi-sweet chocolate chips
- 1 cup semi-sweet chocolate chips
- 1 vanilla bean1/4 cup whole milk2 to 2 1/2 cups of confectioners’ (powdered) sugar
- 1/4 cup whole milk2 to 2 1/2 cups of confectioners’ (powdered) sugar
- 2 to 2 1/2 cups of confectioners’ (powdered) sugar