Chocolate Bar Bundt Cake.
Tall, soft, moist, and very indulgent.
The Chocolate Bar Bundt Cake is a very simple dessert to prepare, with a delicate vanilla scent and a moist and spongy consistency with lots of chocolate chips. It’s very tall, a perfect dessert for breakfast or a snack, to eat alone or dipped in milk 😊
Try it, it will win you over at the first taste 🙂
Also try:
- Difficulty: Easy
- Cost: Inexpensive
- Preparation time: 10 Minutes
- Portions: 6 people
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 5 large eggs (at room temperature)
- 3 1/4 cups all-purpose flour
- 1 cup sugar (3/4 cup for a less sweet version)
- 7/8 cup corn oil
- 1/2 cup water (or milk at room temperature)
- 1 pinch salt
- 1 tablespoon vanilla extract (or grated zest of 1 untreated lemon or orange)
- 1 tablespoon baking powder (1 packet)
- 3 1/2 oz 55% dark chocolate (tablet)
- 5 1/4 oz chocolate chips
- as needed sugar (for finishing)
Tools
- 1 Electric whisk
- 1 Bowl
- 1 Spatula
- 1 Mold
- 1 Oven
Steps
Coarsely chop the chocolate bar and set it aside along with the chocolate chips.
Preheat the oven to 340°F static and butter a 9.5-inch high-edge bundt cake pan, similar to a chiffon cake pan (or oil and flour it if lactose intolerant).
With an electric mixer first at low and then at maximum speed, beat the eggs with the sugar and the pinch of salt until you get a very light, fluffy, and frothy mixture, you can also use a stand mixer.
While still mixing, gradually add the oil, vanilla essence, then also the water slowly.
Sift the flour with the baking powder and add it to the egg mixture little by little while continuing to mix at low speed.Also, add the chocolate and mix with a spatula to distribute it evenly.
As soon as the batter is homogeneous, pour it into the greased pan.
Dust the surface with a bit of granulated sugar.Bake at 340°F for about 45 minutes, check with a toothpick (if it’s done, it should be dry; otherwise, continue baking for a few more minutes).
Let the cake cool for 15 minutes, then place it on a tray and let it cool completely. If desired, dust it with powdered sugar.
Coarsely chop the chocolate bar and set it aside along with the chocolate chips.
Butter a 9.5-inch high-edge bundt cake pan (or oil and flour it if lactose intolerant).
Preheat the oven to 340°F static.
Place the butterfly whisk in the mixing bowl.
Separate the yolks from the whites.
Put the egg whites with a pinch of salt in the mixing bowl for 4 minutes/speed 4.
Set them aside in a bowl.
Place the yolks in the bowl with the sugar and beat for 2 minutes/Speed 4.
Remove the butterfly whisk and add the oil for 10 sec/speed 3.
Also add the water and mix for 20 sec/speed 3.Also add the flour, vanilla essence 50 Sec./Speed 3.
Spatula everything towards the center and add the baking powder 20 Sec./Speed 3.
Turn off the Thermomix and add the egg whites a little at a time, mixing with a spatula from bottom to top.As soon as all the egg whites are incorporated and the mixture is smooth and homogeneous, you can add the chocolate; mix gently with the spatula to distribute them evenly.
The batter is ready, pour it into the greased pan.
Dust the surface with granulated sugar.
Bake at 340°F for about 45 minutes, check with a toothpick (if it’s done, it should be 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 it with powdered sugar.The chocolate bar bundt cake is ready to enjoy… Happy dessert!
Try all my other bundt cakes, you’ll find them all CLICKING HERE.
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