Celebrate the holidays with our delectable Cherry Chocolate Marble Cake, a stunning bundt cake made with rich Mirage Margarine. This moist and flavorful cake features a delightful blend of fluffy vanilla and almond batter, swirled with juicy chopped glace cherries and decadent chocolate.
Each slice offers a beautiful marble effect, and the glossy almond glaze adds the perfect finishing touch. Easy to make, this cake is a festive centerpiece for any gathering, sure to impress family and friends with its unique combination of chocolate and cherry flavors.
For a fun twist, try using maraschino cherries instead of glace cherries. Enjoy this delightful treat with coffee or as a sweet finale to your holiday feast!
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Prep Time: 15 minutes
Cook Time: 50 – 60 minutes
Serves: 12-18 slices
Ingredients
Cake Batter
- 3/4 cup Mirage Margarine
- 1 1/2 cup Sugar
- 3 Eggs
- 1 tsp Vanilla Extract
- 2 tsp Almond Extract
- 2 1/4 cup All Purpose Flour
- 1 1/2 tsp Salt
- 3/4 cup Sour Cream
- 2 tbsp Mirage Margarine, melted
- 3 tbsp Cocoa Powder
- 1 cup Glace Cherries, chopped
Almond Glaze
- 2 cups Icing Sugar
- 2 tbsp Milk
- 2 tbsp Mirage Maragrine
- 1/2 tsp Almond Extract
Directions
Cake Batter
Grease a 10” fluted tube (bundt) pan and pre heat oven to 350°F.
In a stand mixer fitted with a paddle attachment cream together Mirage and sugar until light and fluffy. Beat in eggs one at a time to combine, then beat in vanilla and almond extracts. In a separate bowl sift together flour, baking powder and salt. With the mixer on low speed alternate adding the flour mixture and sour cream until a smooth batter is formed. Scoop approximately ¼ of the batter into a separate bowl. Fold the chopped cherries into the larger portion of the batter. Combine the 2 tablespoons of melted Mirage and cocoa powder in a small bowl until smooth. Mix the cocoa mixture into the smaller portion of the batter.
Add half of the cherry batter to the bundt cake pan followed by half of the chocolate batter, repeat with the remaining batter. With a knife gently swirl the batter in the pan to create the marble effect. Bake at 350°F for about 50-60 minutes or until a toothpick inserted comes out clean.
Allow cake to sit until cool enough to handle, then invert onto a serving plate.
Glaze
Combine all glaze ingredients in a bowl, whisk until smooth. If glaze is too thick to pour add a small amount of milk. If the glaze is too thin add a few tablespoons of icing sugar to thicken. Pour glaze over cake and serve.
Chefs Tip! Maraschino Cherries can be used in place of glace cherries.