The soft 3 chocolates bundt cake without butter is a perfect dessert for those seeking a genuine but indulgent breakfast. Made with type 1 flour, plain yogurt, and whole cane sugar, this cake stands out for its soft and moist texture without the use of butter. The special touch? The dark, milk, and white chocolate chips enrich the dough and decorate the surface, offering a scenic and irresistible result. A simple recipe to make even with the Thermomix, ready in a few minutes and ideal to enjoy at any time of the day.
If you have leftover chocolate chips in the pantry, this is the perfect occasion to use them creatively and deliciously, because this soft 3 chocolates bundt cake without butter is truly irresistible.
Before moving on to the instructions, I recommend browsing through the other interesting recipes and don’t miss the FAQs and tips at the bottom.
READ THE FAQs AND TIPS AT THE END OF THE RECIPE.
OTHER INTERESTING RECIPES
- Difficulty: Very Easy
- Cost: Medium
- Preparation time: 5 Minutes
- Portions: 8People
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Easter, Spring, Autumn
Ingredients
- 3 units eggs
- 1/2 cup whole cane sugar
- 1/3 cup rice oil
- 1/2 cup plain yogurt
- 1 1/2 cups type 1 flour
- 1 tbsp baking powder (equivalent to one packet)
- 1/2 cup chocolate chips (mixed)
Tools
- Food Processor
Steps
If your sugar is very coarse, grind it:
10 sec / speed 10. Gather at the bottom. Insert the butterfly attachment, add the eggs and whip:
2 min / 98°F / speed 4.
Add the oil.
Pour in the yogurt: 20 sec / speed 3.
Remove the butterfly attachment. Add vanilla, flour, baking powder, and salt:
20 sec / speed 4. Scrape down if necessary.
Add 1/3 cup of chocolate chips (you can lightly flour them if desired) and fold in to incorporate.
Pour the batter into a 8-9 inch bundt cake pan, greased and floured.
Distribute the remaining chips on the surface.
Bake in a preheated convection oven at 320°F for 35-40 minutes (or 356°F static).
Perform the toothpick test in the center: it should come out dry (melted chips don’t count!).
Traditional Method:
In a large bowl, crack 3 room temperature eggs and add 1/2 cup of whole cane sugar. Beat with an electric mixer for 3–4 minutes until the mixture is thick and foamy.
Add 1/2 cup of plain yogurt not cold from the fridge and 1/3 cup of rice oil, continuing to mix.
Gradually incorporate 1 1/2 cups of type 1 flour and 1 tbsp of baking powder, sifting them. Mix with beaters at low speed or a spatula until you get a homogeneous batter.
Add about 1/3 – 1/2 cup of chocolate chips (mixed: dark, milk, white) and gently fold.
Pour the batter into a 8-9 inch bundt pan, previously oiled and floured.
Proceed as above for baking.
Storage:
The bundt cake keeps under a glass dome for 3–4 days at room temperature.
Also excellent warm or slightly heated.
You can also freeze it already sliced: wrap slices in plastic wrap or freezer bags and thaw at room temperature or in the microwave for 10 seconds.
Also excellent warm or slightly heated.
You can also freeze it already sliced: wrap slices in plastic wrap or freezer bags and thaw at room temperature or in the microwave for 10 seconds.
Delicious Variants:
Marble Bundt Cake: take half the batter, add 1 tbsp of cocoa and pour it alternately into the pan.
Lactose-Free Version: use plant-based yogurt or orange juice instead of yogurt.
4 Chocolate Cake: add some pieces of ruby or caramelized chocolate if you have any!
Individual Portions: pour the batter into muffin cups and bake for 20–25 minutes.
Useful Tips:
No yogurt? You can replace it with an equal amount of ricotta, light mascarpone, or milk (adding 1 more tablespoon of flour).
For an even fluffier batter, beat the eggs well with the sugar at the beginning.
Use baking chocolate chips or chopped chocolate to avoid it melting completely.
For a “wow” effect, decorate the surface with some extra chocolate chips just before the end of baking, when the cake is still hot.
FAQ (Frequently Asked Questions)
Can I use just one type of chocolate?
Of course! You can use only dark or milk chocolate, depending on what you have at home.
Can I substitute the rice oil?
Yes, with sunflower or corn oil.
Can it be made without yogurt and lactose-free?
Yes! You can use plant-based yogurt, or plant-based milk or juice (adding a bit more flour to balance).
