Chocolate Syrup Swirl Bundt Cake with Ganache Glaze
A stunning layered Bundt cake featuring vanilla and chocolate batters that create beautiful swirls when baked. The vanilla base is enriched with buttermilk for tenderness, while Hershey's syrup creates the chocolate layer that naturally marbles through the cake. Topped with a glossy ganache glaze made from bittersweet chocolate and cream, this impressive dessert is perfect for special occasions or when you want to a simple chocolate cake. The key technique involves layering the batters without mixing, allowing the vanilla to bubble up through the chocolate for natural swirling.
Ingredients
- 2 cups all-purpose flour
- 1 teaspoons baking soda, divided use
- ½ teaspoon salt
- 2 sticks unsalted butter, room temperature
- 2 cups granulated sugar
- 2 teaspoons vanilla extract
- 3 large eggs, room temperature
- 1 cup buttermilk
- 1 cup Hershey's Syrupcocoa powder + sugar + water1/4 cup each cocoa and sugar + 1/2 cup waterchocolate
less sweet, cook mixture
- ⅓ cup semisweet chocolate chips(optional)
- 3 oz bittersweet chocolate
- ⅓ cup heavy cream
- ½ tablespoon corn syrup or golden syrup
- ½ tablespoon unsalted butter, for ganache
Instructions
- 1
Preheat oven and grease and flour Bundt pan thoroughly
- 2
Mix flour, 1 teaspoon baking soda, and salt in a bowl
- 3
Beat butter, sugar and vanilla until light and fluffy
- 4
Add eggs one at a time, beating after each addition
- 5
Stir in flour mixture and buttermilk alternately in three additions
- 6
Remove 2 cups batter and stir in chocolate syrup, remaining baking soda, and chocolate chips if using
- 7
Pour vanilla batter into pan, then top with chocolate batter without mixing
- 8
Bake until wooden pick inserted in center comes out clean
- 9
Cool in pan, then remove to wire rack and cool completely
- 10
Bring cream to a boil for ganache
- 11
Combine chopped chocolate, corn syrup and butter in bowl
- 12
Pour hot cream over chocolate and let stand until melted
- 13
Whisk ganache until smooth and let cool until thick but pourable
- 14
Pour ganache over cooled cake and let set before serving
Tips
Use flour baking spray and grease Bundt pan thoroughly to prevent sticking, especially with intricate pan designs.
Don't mix the batters after layering - the vanilla will naturally bubble up through the chocolate to create swirls.
Let ganache cool to the right consistency before pouring - it should be thick but still flow smoothly over the cake.
Good to Know
Covered at room temperature for 3 days or refrigerated for 1 week. Ganache may firm up when chilled.
Cake can be baked 1 day ahead. Add ganache day of serving for best appearance.
Room temperature. Cut with sharp knife, wiping clean between slices for neat presentation.
Common Mistakes
Grease pan thoroughly to avoid sticking - flour spray alone isn't enough for intricate Bundt pans.
Don't overmix after adding flour to avoid tough cake texture.
Don't stir batters together after layering or you'll lose the swirl pattern.
Substitutions
Dairy-Free Swaps
General Alternatives
less sweet, cook mixture
FAQ
Can I use a different pan if I don't have a Bundt pan?
Yes, use two 9-inch round pans and reduce baking time to 35-40 minutes. Check with toothpick for doneness.
What if my ganache is too thick to pour?
Gently rewarm it over low heat or add a tablespoon of warm cream until it reaches pourable consistency.
How long will this cake keep fresh?
Store covered at room temperature for 3 days or refrigerated for up to 1 week. The ganache may firm when chilled.