Once all eggs are added, beat mixture until it becomes light and fluffy (it will resemble pancake batter, but slightly thinner). Add and beat eggs one at time, mixing well after each addition. Beat on medium high until mixture is blended, about 1 minute. Place melted butter and sugar in a stand mixer bowl fitted with a paddle attachment.In a separate medium size bowl add in ½ cup of sugar, the cocoa powder, and water then whisk until mixture is smooth set aside.Sift flour baking powder and salt into a bowl set aside. ![]() ![]() 1 ½ cups unsalted butter, melted and cooled.½ cup natural (not Dutch-processed) cocoa powder.Cover bundt pan with bake spray and dust with flour. | Preparation: Heat oven to 350 degrees F. Cake can be made one day ahead and kept tightly wrapped on the counter.To layer the pound cake for the zebra effect use a an ice cream scoop with a release lever for easy handling. ![]() Aside from those two things, I kept to the recipe and didn’t change anything else. Along with that, the original recipe calls for a marbling the pound cake, so I’m not sure if the extra time it took to make it a zebra bundt cake effected the end results in terms of moisture. To be fair, I did adapt the recipe by melting the butter instead of creaming of it. A quarter of the way through, I switched to a small ice cream scoop and it was so much easier.įor this zebra bundt cake I used a marble poundcake recipe from Tish Boyle’s The Cake Book, while good, I found it wasn’t as moist as I generally like my pound cake. But I used a thicker batter, so layering the batter with a spoon proved to be a little bit of a challenge. Okay, so my striping is not even close to being perfect like what you see here.
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