Chocolate Chunk Bundt Cake, cake with Easter egg chocolate.
Simple, incredibly soft, delicious.
The Chocolate Chunk Bundt Cake is a pantry cake very simple to prepare, fragrant, incredibly soft, and delicious. A quick dessert that you can mix with electric beaters in 5 minutes, add the chopped chocolate, and then straight into the oven. After baking, you’ll have a cake filled with chocolate chunks, among the softest and tastiest you’ve ever tried.
To make this delicious bundt cake, you can use Easter egg chocolate of all kinds, whether milk, dark, or even Kinder. If you haven’t any leftover chocolate, you can easily use chocolate bars.
Also try:
- Difficulty: Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 6 people
- Cooking methods: Oven
- Cuisine: Italian
Ingredients
- 4 large eggs (at room temperature)
- 2 cups all-purpose flour
- 3/4 cup potato starch
- 1 cup sugar (3/4 cup for a less sweet version)
- 5.3 oz plain yogurt (at room temperature)
- 5.75 oz corn oil
- 1 tsp vanilla extract
- 1 pinch salt
- 0.5 oz baking powder
- 9 oz 10.5 oz chocolate (in pieces from the egg or in bar form)
- as needed flour (to flour the chocolate)
- as needed butter (at room temperature for the pan)
- as needed powdered sugar
Tools
- 1 Electric whisk
- 1 Bowl
- 1 Spatula
- 1 Bundt pan
- 1 Oven
- 1 Sifter
Steps
Chop the chocolate into small pieces and place it on a tray, then put it in the freezer (you can do this in advance).
Preheat the oven to 338°F (170°C) static and butter a 9.5-inch (24 cm) bundt pan.
With electric beaters, whip the eggs with the sugar and a pinch of salt until you get a fluffy and frothy mixture. You can also use a stand mixer.
While mixing, add the oil, vanilla essence, then the yogurt.
Sift the flour with the potato starch and baking powder and fold it into the egg mixture by hand with a spatula.
Remove the chocolate pieces from the freezer, set a small portion aside, and dust the rest in flour.
Once the batter is homogeneous, add the floured chocolate pieces and mix with a spatula to blend them into the batter.
Pour the batter into the buttered pan and place the set-aside chocolate pieces on top.
Bake at 338°F (170°C) for about 50 minutes, check with a toothpick (If it’s done, it should come out dry; otherwise, continue baking for a few more minutes).
Let the bundt cake cool completely, then place it on a tray and, if desired, dust with powdered sugar.
Chop the chocolate into small pieces and place it on a tray, then put it in the freezer (you can do this in advance).
Butter a 9.5-inch (24 cm) bundt pan.
Preheat the oven to 338°F (170°C) static.
Place the butterfly whisk in the bowl.
Separate the yolks from the whites.
Place the egg whites with a pinch of salt in the bowl 3 min/speed 4.
Set them aside in a bowl.
Place the yolks in the bowl with the sugar and whip 2 min/Speed 4.
Remove the butterfly whisk and add the flour, potato starch, oil, vanilla essence, and yogurt 50 Sec./Speed 3.
Scrape down and add the baking powder 20 Sec./Speed 3.
Turn off the Bimby and add the egg whites a little at a time, folding from bottom to top with a spatula.
Remove the chocolate pieces from the freezer, set a small portion aside, and dust the rest in flour.
Once the batter is homogeneous, add the floured chocolate pieces and mix with a spatula to blend them into the batter.
Pour the batter into the buttered pan and place the set-aside chocolate pieces on top.
Bake at 338°F (170°C) for about 50 minutes, check with a toothpick (If it’s done, it should come out dry; otherwise, continue baking for a few more minutes).
Let the bundt cake cool completely, then place it on a tray and, if desired, dust with powdered sugar.
The chocolate chunk bundt cake is ready to be enjoyed… Enjoy your dessert!
Find all my bundt cake recipes CLICKING HERE.
CLICK HERE TO LIKE MY FACEBOOK PAGE, for you, every day lots of recipes.
JOIN MY FACEBOOK GROUP BY CLICKING HERE.
FOLLOW ME ON INSTAGRAM BY CLICKING HERE
FOLLOW ME ON PINTEREST BY CLICKING HERE
ENABLE PUSH AND MESSANGER NOTIFICATIONS, YOU WILL RECEIVE MY FREE RECIPES EVERY DAY ON YOUR SMARTPHONE.
And if you prepare one of my recipes, send me a photo, I will gladly publish it on my Facebook page.
