Ingrediente:

• 300g faina
• 200g zahar
• 6 oua
• 100g unt
• 100ml ulei
• 80g smantana/iaurt gras
• 1 lingura praf de copt
• 1 praf de sare
• 1 lingurita esenta vanilie
• 1 lingurita cacao neagra

1. Separati albusurile de galbenusuri.
2. Mixati galbenusurile cu zaharul pana obtineti o spuma albicioasa, iar zaharul s-a topit.
3. Adaugati untul si uleiul in fir subtire, apoi smantana si vanilia.
4. Cerneti faina cu praful de copt si incorporati-le in compozitia de galbenusuri.
5. Bateti albusurile spuma cu un praf de sare si adaugati-le la aluat, amestecand cu o paleta sau lingura de lemn, cu miscari usoare, de jos in sus.
6. Luati cateva linguri de aluat deoparte (vreo 6-7 linguri sunt suficiente, insa puteti lua mai multe daca doriti ca partea de cacao sa fie mai pronuntata) si amestecati-le cu cacaoa.
7. Ungeti tava de guguluf cu ulei si tapetati-o cu faina.
8. Turnati jumatate din aluatul alb, apoi jumatate din cel maro si marmorati cu o furculita ori scobitoare.
9. Turnati restul de aluat alb, apoi din nou aluat maro si marmorati iarasi.
10. Coaceti la 180C pana trece testul scobitorii. (in jur de 50min).

Ingrediente glazura:

• 150g ciocolata neagra/cu lapte
• 100ml frisca lichida

1. Incalziti frisca lichida pana la punctul de fierbere, apoi turnati-o peste ciocolata rupta bucatele si amestecati pana se omogenizeaza.
2. Lasati sa se raceasca si poate fi folosita. Atentie! daca o bagati la frigider, se va intari foarte tare, asa ca la temperatura camerei e suficient.
3. Cand glazura e rece, turnati peste guguluf. Serviti cu pofta!!

E minunat cu o cana de ceai ori lapte alaturi. Nu e deloc uscat precum alte checuri si se mentine la fel si dupa doua zile. Vanilia din blat si glazura de ciocolata fac o echipa minunata in a scoate acest chec in evidenta 😉

ENGLISH!

I am a huge fan of batter that use sour cream because they are moist and rich. And this marble Bundt cake does just that, creating a delicious cake to enjoy with a cup of tea or milk!

Ingredients:

• 300g plain flour
• 200g sugar
• 6 eggs
• 100g butter
• 100ml vegetable oil
• 80g sour cream/ yogurt
• 1 tablespoon baking powder
• 1 dash of salt
• 1 teaspoon vanilla extract
• 1 teaspoon dark cocoa

1. Separate the egg yolks from the whites.
2. Mix the egg yolks with the sugar until the mixture changes color into a very pale yellow and the sugar has melted.
3. Add the butter and oil, then incorporate the sour cream and vanilla.
4. Sift the flour with the baking powder, then fold it in the rest of the batter. Whip the egg whites with a dash of salt until nice and fluffy, then fold them in the batter using a spatula, with slow moves not to deflate the whites foam.
5. Take a few tablespoons of batter aside (6-7 are enough for a nice marble, but if you want you can take more) and mix them with the cocoa.
6. Grease and flour a bundt cake pan, then pour half of the white batter, followed by half of the cocoa batter. Take a toothpick and marble the two doughs.
7. Next, pour the other half of vanilla batter and the rest of the cocoa dough. Marble again using a toothpick or even a fork or knife.
8. Bake at 180C until a toothpick comes out clean. (50mins more or less). It will rise really nicely in the oven and the vanilla flavour is pretty intense.

Chocolate glaze:

• 150g chocolate (dark or milk)
• 100ml heavy cream

1. Heat the heavy cream until it reaches the boiling point.
2. Meanwhile, break the chocolate into small pieces in a heatproof bowl.
3. Pour the hot heavy cream over the chocolate and mix with a spatula until smooth and creamy.
4. Set aside to cool down, the pour over the bundt cake. Enjoy!!

It’s very moist and fluffy, full of vanilla and flooded in some amazing chocolate icing. Perfect match for a cup of tea or milk 😉