My baking adventures always have a way of going off course, but even this one surprised me.
A few weeks ago my inbox was being bombarded with amazing images of Zebra Bundt cakes. The cakes was formed by laying down alternating, paper thin layers of vanilla and chocolate batter that when baked formed arches that looked amazingly like zebra stripes. The cakes looked so phenomenal I decided to give it a try -- but sadly the inside of my finished cake looked more like a seahorse than a zebra. And a buxom seahorse at that!
I was so distraught. <sniff> I thought I did everything right... <sniff, sniff> I had thin layer of chocolate and vanilla, but when the cake baked all my thin stripes just disappeared. I swear I had more than three layers of chocolate. I though I had about ten or twenty or maybe even thirty.
Oh well, my cake certainly didn't look like a zebra, but it did taste wonderful. It was moist and light, with a fine, melt-in-your-mouth crumb. And chocolate, lots and lots of dripping chocolate.
The recipe I used is a bit of a mystery. It was pieced together from several different recipes, and according to the folks at work - It was the best marbled Bundt cake EVER!
So take that you Zebra Bundt Cake pros. Mine doesn't look as pretty, but it tasted damn good.
(In hindsight I guess I should have written down all the extra stuff I threw into the batter.)