Picturing it in my head, the cake had multiple layers.  Standing tall on an elegant cake stand, it would attract interest, surprise and curiosity from the little baby girl who had just turned one.  I imagined it would be frosted with a glossy Italian meringue or a gloriously silky chocolate glaze.  And, most certainly, sandwiched together with oodles of rich Swiss buttercream.

But it was none of those things.

When it came down to actually plan out the cake for baby Melanger’s 1st birthday, I realised this cake was not simply to celebrate a birthday.  But more importantly, to mark the our first year together as a newly expanded family.

The year has been bittersweet.  Full to the brim of many happy and joyous moments, but for me, personally, a time where I faced the darkest point of my life.

So it was not a time for elaborate flourishes, baking fanfare, or sweet decadence.  It was a time to reflect with something understated, simple, and comforting.

This cake is symbolic of our first year as a family.  Dark and light.  Sweet and bitter.  Intimate and personal.  With a celebration limited to the three of us.

This cake is a slight departure to the pink, girly, fun sweet goodies showcased so far in this month’s theme.  Originally I was not going to include this cake in the line up, but as my blog is such a personal journal of my baking, how could it not?  And besides, I selfishly wanted to share an image of baby Melanger enjoying her hit of sugar!

{ Mini marble bundt cake }

This four cup cake is very small, and would be perfect for a small afternoon tea, or other intimate celebration.  The sour cream adds a lovely tang to the cake (particularly when combined with the chocolate), and overall it is a very light and fluffy cake.  Very easy to eat!

* Ingredients *
85g unsalted butter
130g caster sugar
2 eggs
130g sour cream
200g plain flour
1 teaspoon baking powder
1/2 teaspoon baking soda
Pinch salt
50g melted dark chocolate (I used 70%)

* Directions *
Preheat the oven to 160C, and butter a 4 cup bundt tin and set aside.  In a bowl, sift together the flour, baking powder, baking soda and salt.  Melt the chocolate in a heat proof bowl either in the microwave (about 30 seconds) or over a double boiler.  Once melted, set aside to slightly cool.  In the bowl of a stand mixer, mix together the butter and sugar until light and fluffy.  Add the eggs one at a time.  Then add in the flour mixture little by litte.  Remove around 2/3 cup of the mixture and add the melted chocolate to the mixture left in the stand mixer bowl.  Mix to just blend.  Spoon mixtures alternatively into bundt tin.  Bake for around 30-40 minutes.  Allow to cool slightly before turning out.

Serves 4-6