Ingredients
Serves: 1 (10-cup) Bundt Cake
2 cups plus 3 tablespoon (7 3/8 210g) all purpose flour (see note below)
1/4 cup plus 1 tablespoon (1 3/8 oz, 40g) cornstarch (*see note for substitution)
21/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup (6.4oz, 181g) sour cream, at room temperature
1/4 cup whole milk, at room temperature
1 cup (8oz, 227g) unsalted butter, softened to room temperature
11/2 cups (101/2oz, 300g) granulated sugar
2 large eggs, at room temperature
1 large egg yolk, at room temperature
1 tablespoon pure vanilla extract (11/2 tablespoons if using imitation vanilla extract)
For the chocolate marbling: (*see note below for increasing or decreasing the amount of chocolate marble according to your preference)
1/4 cup plus 2 tablespoons (30g/ 11/8oz) unsweetened cocoa powder
2 tablespoons milk
1 tablespoon (1/2 oz, 15g) unsalted butter
1 tablespoon sugar
1/8 teaspoon baking soda
For the milk chocolate ganache glaze:
2.7 oz/ 77g white chocolate containing cocoa butter (I used Lindt), chopped
1.4 oz/ 40g semi-sweet or bittersweet chocolate, (I used Hershey's semisweet chocolate chips
chopped
1/3 cup (2.7 oz/ 77g) heavy whipping cream, very hot
Preparation
