Steps

• Coarsely chop the chocolate bar and set aside.

  
  Preheat the oven to 338°F (static mode) and grease a tall-sided 9-inch bundt pan, like a chiffon cake pan.
  
  With an electric mixer first at low and then at maximum speed, beat the eggs with the sugar and pinch of salt until you get a very light, fluffy, and foamy mixture. You can also use a stand mixer.
  
  While continuing to mix, gradually add the oil, vanilla essence, and then the milk little by little.

• Sift the flour with the cocoa, cornstarch, and baking powder, and add it to the egg mixture little by little while continuing to mix at low speed.

  
  Add the chocolate as well and mix with a spatula to distribute it evenly.

  
  Once the batter is homogeneous, pour it into the greased pan.

• Sprinkle the surface with a bit of granulated sugar.

  
  Bake at 338°F for about 50 minutes. Check with a skewer (If it’s done, it should come out dry, otherwise continue baking for a few more minutes).
  
  Let the cake cool for 15 minutes, then place it on a tray to cool completely. If desired, dust it with powdered sugar.

  

• Coarsely chop the chocolate bar and set aside.

  
  Grease a 9-inch tall-sided bundt pan (I used a chiffon cake pan).
  
  Preheat the oven to 338°F (static mode).
  
  Place the butterfly whisk in the bowl.
  
  Separate the egg yolks from the whites.
  
  Place the egg whites with a pinch of salt in the bowl, mix for 4 minutes/speed 4.

• Set them aside in a bowl.
  
  Place the yolks in the bowl with the sugar and mix for 2 minutes/speed 4.
  
  Remove the butterfly whisk and add the oil 10 seconds/speed 3.
  
  Add the milk and mix for 20 seconds/speed 3.

• Add the flour, cornstarch, and vanilla essence, mix for 50 seconds/speed 3.
  
  Use a spatula to gather all the batter towards the center and add the baking powder, mix for 20 seconds/speed 3.
  
  Turn off the mixer and gradually add the egg whites, folding them in with a spatula from bottom to top.

  
  Once all the egg whites are incorporated and the batter is smooth and homogeneous, add the chocolate, gently mixing with the spatula to distribute them evenly.
  
  The batter is ready, pour it into the greased pan.

• Sprinkle the surface with granulated sugar.
  
  Bake at 338°F for about 50 minutes. Check with a skewer (If it’s done, it should come out dry, otherwise continue baking for a few more minutes).
  
  Let the cake cool for 15 minutes, then place it on a tray, let it cool completely, and if desired, dust with powdered sugar.

• The Cloud Chocolate Bundt Cake is ready to be enjoyed… Enjoy your dessert!
  
  Try all my other bundt cakes, you can find them all CLICKING HERE.

  

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