Dessert: Reverse Marble Bundt Cake

Not-too-sweet and pleasantly dense, this is a great cake for any time of day, whether for dessert or breakfast.

Ingredients

Nonstick cooking spray
2 teaspoons unsweetened Dutch-process cocoa powder, plus more for dusting
10 ounces dark chocolate (60 to 70 percent cacao), chopped
3 1/4 cups all-purpose flour
1 1/2 teaspoons baking soda
1 1/2 teaspoons baking powder
3/4 salt
2 sticks unsalted butter, slightly cool (not cold) and cut into chunks
1 3/4 cups granulated sugar
1 cup light brown sugar
4 (large) eggs
16 ounces full-fat Greek yogurt
1 teaspoon pure vanilla extract
3/4 cup nutty granola without fruit
Confectioners' sugar, for dusting

Instructions

Preheat the oven to 350 °. Generously coat a 10-inch Bundt pan with nonstick cooking spray and dust it with cocoa powder.
In a large heatproof bowl set over a saucepan of simmering water, melt the chopped chocolate. Remove from the heat and whisk in the 2 teaspoons of cocoa powder.
Sift the flour, baking soda, baking powder and salt into a medium bowl. In the bowl of a standing electric mixer fitted with the paddle, beat the butter at medium speed until very smooth. Add both sugars and beat until fluffy, 2 minutes. Scrape down the bowl and beat for 10 seconds longer. Beat in the eggs, one at a time, then beat in the yogurt and vanilla. At low speed, beat in the dry ingredients in 3 batches, until just incorporated.
Scrape two-thirds of the batter into the chocolate and fold until no streaks remain (the batter will be very thick). Scrape half of the chocolate batter into the pan and smooth the surface. Dollop the vanilla batter into the pan and swirl with a knife. Scrape the remaining chocolate batter into the pan and swirl a few more times. Sprinkle the granola on top and lightly press it onto the batter.
Bake the cake in the center of the oven for 55 to 60 minutes, until a toothpick inserted in the center comes out clean. Let cool on a wire rack for at least 45 minutes. Invert the cake onto a plate and let cool. Dust with confectioners' sugar and serve.

Share Reverse Marble Bundt Cake

Related recipes

PCOS Friendly Garlic Butter Naan Bread

PCOS Friendly Piadina Romagnola Recipe

PCOS-Friendly Pão de Queijo (Brazilian Cheese Bread)

PCOS-Friendly Pão Alentejano (Portuguese Country Bread)

PCOS-Friendly Parotta (Indian Layered Flatbread)

PCOS-Friendly Pan de Bono (Colombian Cheese Bread)

PCOS-Friendly Naan Bread with Almond Flour

Belgian Waffle Style PCOS Friendly Yeasted Protein Pancakes

PCOS Friendly Christmas Cookie Ice Cream Style Pancakes

PCOS Friendly Cookie Dough Ice Cream Inspired Protein Pancakes

Are Chaotic Mornings Sabotaging Your PCOS Management?

You know the drill: Alarm goes off. You hit snooze. Rush around frantically. Skip breakfast AGAIN because there's no time. By 10am, you're hangry, your blood sugar is all over the place, and your PCOS symptoms are already acting up.

Sound familiar?

Introducing: The 60-Minute PCOS Breakfast Solution

Finally – a meal prep system designed specifically for women with PCOS who refuse to let chaotic mornings derail their health goals.

In just ONE hour on Sunday, you can transform your entire week:

• ✅Prep 5 hormone-supporting breakfasts for the entire week
• ✅Eliminate morning decision fatigue and breakfast stress
• ✅Start every day with blood sugar-stabilizing nutrition
• ✅Never skip breakfast again (even on your busiest days)

"I went from skipping breakfast 4 days a week to having delicious, hormone-supporting meals ready every morning. My energy is more stable and my cravings have disappeared!"

– Sarah M.

Stop letting chaotic mornings control your health.

Get your hormone-happy mornings starting this Sunday.

→ Get Your 60-Minute Solution Now