- butter (for the bundt pan)
- breadcrumbs (for the bundt pan)
- 250 grams softened butter
- 200 grams sugar
- 1 tablespoon Vanilla sugar
- 1 pinch salt
- 1 generous pinch organic lemon zest
- 4 eggs
- 400 grams Pastry flour
- 100 grams cornstarch
- 1 teaspoon Baking powder
- 150 milliliters milk
- 30 grams cocoa powder
- 150 grams dark Couverture
Preheat the oven to 180°C (approximately 350°F). Butter the bundt pan and sprinkle with breadcrumbs.
Stir the butter with the sugar until creamy. Gradually add the vanilla sugar, salt and lemon zest and stir in the eggs. Mix the flour with the baking powder and cornstarch. Add the flour mixture and milk to the wet ingredients in alternating turns, then mix until a smooth batter forms.
Fill the prepared bundt pan with half of the batter, then stir the cocoa powder into the second half of the batter. If necessary, add a little more milk. Spread the chocolate batter evenly on top of the vanilla batter. Pull a fork through both layers of of batter to create swirls. Bake in preheated oven for about 1 hour or until a toothpick is clean when removed.
Remove from oven and cool. Allow cake to cool completely before removing from pan.
Melt the chocolate over hot water and cover the cake with it. Allow the glaze to cool before serving.