Chocolate Bundt Cake

Traditional and Bimby Recipe.
How delicious and colorful the chocolate bundt cake is, perfect for our kids’ snacks.
Easy to make and I assure you it disappears quickly.
The chocolate bundt cake is also a basic recipe even without a topping.
You can cover it with classic Nutella or with chocolate custard.
Everyone can vary the topping: for example, my nephews sprinkle condensed milk over it, or you can serve it with a scoop of coconut ice cream, or with fruit compotes.

Ingredients

Let’s go shopping

2/3 cup sugar
5 eggs (at room temperature)
1/3 cup butter (soft)
1/4 cup sunflower seed oil
1 tablespoon vanilla powdered sugar
1 1/4 cup all-purpose flour
1 packet baking powder for cakes
1 pinch salt
5.3 oz dark chocolate
as needed colored sprinkles
3.5 oz Nutella®

Tools

Here’s what we need to make the

1 Electric whisk or the Bimby
3 Bowls
1 Baking pan 24 cm bundt cake pan
1 Food processor

Steps

Preliminaries to make the

Turn on the oven at 356°F, static, and butter and flour a bundt cake pan (Ø 9.5 inches) and set aside.
Put the sugar in your blender jug and pulverize it.
Transfer to a bowl and set aside.
In another bowl, put the egg whites and salt and beat them until stiff, then set aside.
Let’s move on to the chocolate: put the chocolate pieces in the blender jug or food processor and chop finely.
Transfer it to a large glass bowl, along with the butter and the seed oil, then melt it in the microwave or bain-marie.
Once the mixture has liquefied, add the reserved powdered sugar, the vanilla sugar, and the egg yolks, and mix with the whisks. As soon as the mixture is homogeneous…
add the sifted all-purpose flour and baking powder together, and mix again.
Slowly incorporate the stiff egg whites, gently to prevent deflating, using a spatula with movements from bottom to top.
Transfer everything into the prepared baking pan
and bake in a hot oven for 30-35 minutes (356°F).
Remove the baking pan from the oven, unmold the chocolate bundt cake onto a rack and let it cool completely.
You can make chocolate custard following my recipe, click here.
Or once the cake has cooled, you can heat the Nutella in the microwave or bain-marie and then spread it over the entire surface.
Sprinkle some colored sprinkles or grains as desired.
After finishing decorating the chocolate bundt cake, refrigerate for 20 minutes to solidify the surface, then take it out and serve.
Put the sugar in the jug, and pulverize it: 20 sec./speed 10. Transfer to a bowl and set aside.
Now place the butterfly inside the jug, and add the egg whites and salt.
Whip until stiff: 4 min./speed 3.5.
Once the egg whites are whipped, remove the butterfly, transfer the whipped egg whites into a bowl, and set aside. Let’s move on to the chocolate: Put the chocolate pieces in the jug, chop: 10 sec./speed 7.
Gather at the bottom with the spatula, add the butter, and the seed oil, then melt with the basket instead of the measuring cup: 5 min./122°F/speed 1.
Once the mixture has liquefied, add the reserved powdered sugar, the vanilla sugar, and the egg yolks, mix: 10 sec./speed 3
Add the sifted all-purpose flour and baking powder together, and mix with the measuring cup: 10 sec./speed 3.
Now take the jug out of its base and gently fold the chocolate mixture into the egg whites to avoid deflating them with a pastry spatula, moving from bottom to top
Transfer everything into the prepared baking pan and bake in a hot oven for 30-35 minutes (356°F). Remove the baking pan from the oven
Unmold the chocolate bundt cake onto a rack and let it cool completely
For the topping, you can make chocolate custard following my recipe, click here.
Or once the cake has cooled, you can heat the Nutella in the microwave or bain-marie and then spread it over the entire surface.
Sprinkle some colored sprinkles or grains as desired.
Refrigerate the chocolate bundt cake for 20 minutes to solidify the surface, then take it out and serve