I have amassed quite a collection of Bundt pans. My cake decorating skills are rudimentary at best, but with a Bundt pan, the pretty work is all done for you. Just finish with a dusting of icing sugar or drizzle of glaze and you have a gorgeous cake.

This recipe is from The Bundt Collection by Brian Hart Hoffman, creator of The Bake From Scratch Empire. Black cocoa gives this cake a dark richness while white chocolate in the vanilla batter offsets the bitter cocoa with sweetness. Black cocoa powder is becoming more readily available. I bought mine at Bulk Barn. You could use substitute regular cocoa powder, but the colour contrast won’t be quite as dramatic.

This cake employs the cold-oven method. Placing the cake into a cold oven gives the batter extra time to rise, producing an extra smooth tender crumb. The texture off this cake is plush! It’s a great technique for cakes like this that do not contain any baking soda or powder.

This cake gets treated with a double glaze. Start with the black cocoa glaze, give it about 15 minutes to set and then channel your inner Jason Pollock and follow up with the vanilla bean glaze. You could skip the glaze and just dust this cake with some powdered sugar, but why would you?

This cake is special enough to stand in for a birthday celebration. I found these elegant candles on Etsy. They really elevate the occasion.

Click here to print recipe for Black & White Chocolate Marble Pound Cake.