Spiced chocolate and vanilla zebra bundt with Amarula ganache is as tasty as it is gorgeous. This cake is too pretty to keep all to yourself, so why not serve it as the centre piece of a celebration? Perfect for a special occasion.
Recipe by Katlyn Williams
Spiced chocolate and vanilla zebra bundt with Amarula ganache
- 5 large eggs
- 250g castor sugar
- 125ml (½ cup) milk
- 250ml (1 cup) sunflower/vegetable oil
- 5ml (1 tsp) vanilla essence
- 375g self-raising flour
- 5ml (1 tsp) mixed spice
- 30g cocoa powder
- 55g dark/milk chocolate
- 30ml (2 tbsp) fresh cream
- 30ml (2 tbsp) golden syrup/honey
- 5ml (1 tsp) vanilla extract
- 30ml (2 tbsp) Amarula
Preheat the oven to 160°C. Grease a 23cm bundt tin.
Mix together the eggs, sugar, milk, oil, vanilla essence and flour until smooth. Pour half of the mixture into another bowl and stir in the spice and cocoa powder. Spoon 30ml (2 tbsp) of the plain batter into one side of the cake tin. Immediately pour 30ml (2 tbsp) of the chocolate mixture on top. Continue until the batters are finished – don’t worry if it looks a bit messy! Bake in the oven until a skewer inserted into the centre of the cake comes out clean, 30 – 40 minutes. Allow to cool slightly before unmoulding onto a wire cooling rack.
For the glaze, combine all of the ingredients, except the Amarula, in a small pot. Heat gently until the chocolate has melted. Allow to cool to room temperature before stirring in the Amarula. Pour the glaze over the cake to serve.