- Cornstarch is used in combination with the all-purpose flour in this recipe to imitate the results of cake flour, which produces a finer and more tender crumb. Cake flour could be hard to find in some areas, so this trick works like a charm. If you have cake flour on hand, by all means use that instead of the all purpose flour/cornstarch combo. You will then need to use a total of 2 1/2 cups (8.7oz/ 250g) cake flour.
- A larger bundt pan maybe used, however it may bake faster, so check earlier than the suggested timing for doneness. Although I haven’t tried it myself, but I believe that this recipe will work just fine divided between 2 loaf pans.
- My family prefers a 3:1 ratio of vanilla to chocolate cake. However, I understand that this can vary from one person to another. Some people like almost equal amounts of chocolate and vanilla, while others like a barely there chocolate swirl. Here’s how you could personalise it to suite your taste:
For less chocolate batter:
Mix only 1 cup of the vanilla batter in this amount of chocolate paste:
1/4 cup (20g) unsweetened cocoa powder
1 1/2 tablespoons milk
2 teaspoon butter
2 teaspoons sugar
A pinch of baking soda
For more chocolate batter:
Mix 2 cups of the vanilla batter in this amount of chocolate paste:
1/2 cup (40g) unsweetened cocoa powder
3 tablespoons milk
1 1/2 tablespoons butter
1 1/2 tablespoons sugar
3/8 teaspoon baking soda
- To create a more layered marbling effect, that is more mixed in with the vanilla batter, so you get both the chocolate and vanilla in one bite, alternate between batter layers.
- Start by filling the bottom of the pan with 1/3 of the vanilla cake batter, followed by 1/3 of the chocolate batter, then cover with another third of the vanilla batter, then another third chocolate, the remaining vanilla then finishing off with the chocolate. Using a butter knife, swirl together in an ‘S’ shaped motion, but don’t over do it.