Chocolate Bundt Cake with Quince and Two Ganaches
A tender chocolate chunk bundt cake with soft pockets of quince paste, finished with dark and white chocolate ganache. It serves 14 and feeds a crowd.
This bundt cake hides soft squares of quince paste inside a chocolate crumb, then wears two layers of ganache for a marbled look. It is a good make-ahead cake for a big family dinner.
Tips for Success
- Measure flour by spooning it into the cup and leveling it, or the cake can turn dry.
- Coat the quince cubes in flour so they stay spread through the batter.
- Let the ganache cool slightly before pouring, or it will run off the cake.
- Start checking doneness at 50 minutes, since bundt pans vary.
Make-Ahead and Storage
Cover and store at room temperature up to 3 days, or bake the cake a day ahead and glaze it the day you serve it. Un-glazed cake freezes well for 2 months.
Variations
- Replace the quince with chopped dried figs or apricots.
- Add 1 tsp orange zest to the batter.
- Skip the white ganache and just dust with powdered sugar.
Chocolate Bundt Cake with Quince and Two Ganaches
Ingredients
Instructions
- Heat the oven to 340°F with a rack in the middle. Grease a 10- to 12-cup bundt pan thoroughly with butter, getting into every ridge, then dust with flour and tap out the extra.
- Cream the butter and sugar (beat until pale and fluffy) in a stand mixer with the paddle for 3 to 4 minutes.
- Add the eggs one at a time, beating well after each, so the batter stays smooth.
- Whisk the flour, baking powder, and salt together in a bowl.
- Add the dry mixture to the batter in three parts, alternating with the milk and sherry, starting and ending with the dry. Mix on low just until combined.
- Fold in the chopped chocolate and floured quince cubes by hand. The flour coating helps keep the pieces from sinking.
- Scrape the batter into the pan and smooth the top. Bake 50 to 60 minutes, until a long skewer in the thickest part comes out clean.
- Cool in the pan on a rack for 10 minutes, then invert onto the rack and cool completely, about 1 hour.
- Make the dark ganache by heating 1/3 cup plus 1 tbsp cream until steaming, pouring it over the dark chocolate, and letting it sit 2 minutes. Stir until smooth and cool for 10 to 15 minutes, until slightly thickened.
- Spoon the dark ganache over the cooled cake so it drips down the sides.
- Make the white ganache the same way with the 3 tbsp cream and white chocolate. While still pourable, drizzle it over the dark ganache.
- Drag a toothpick or fork through both ganaches to swirl them. Let set 30 minutes before slicing.
Frequently Asked Questions
What is quince paste?
It is a firm, sliceable fruit jelly often sold as membrillo near the cheese in many US and Canadian stores. Thick fig or guava paste can stand in.
Why did my bundt cake stick to the pan?
Missed grooves are the usual cause. Brush softened butter into every ridge, dust with flour, and let the cake rest 10 minutes before turning it out.
Can I skip the sherry?
Yes. Use orange juice or extra milk, and the cake will still be moist.
