Coffee and chocolate bundt cake.
Simple, fluffy, delicious.
The coffee and chocolate bundt cake is a dessert with a special taste, imagine coffee and chocolate enclosed together in a cake as soft as a cloud, a bundt cake that takes just 5 minutes to prepare and will win over everyone at the first bite.
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- Difficulty: Easy
- Cost: Very economical
- Preparation time: 5 Minutes
- Portions: 6 servings
- Cooking methods: Oven
- Cuisine: Italian
Ingredients
- 4 eggs
- 6.3 oz sugar (4.2 oz for a less sweet version)
- 2 cups all-purpose flour
- 1/3 cup corn oil
- 1 container yogurt (4.4 oz)
- Half cup of strong coffee (cold)
- 2 teaspoons instant coffee
- 1.1 oz sweet cocoa
- 1 packet baking powder
- 1 pinch salt
Tools
- 1 Electric whisk
- 1 Spatula
- 1 Sieve
- 1 Bundt pan
- 1 Oven
Steps
Butter a 22-24 cm pan.
Preheat the oven to 338°F static.
In the stand mixer bowl or with electric whisks, beat the eggs with the sugar and a pinch of salt. As soon as the mixture becomes fluffy, add the oil, the half cup of cold coffee, yogurt, and instant coffee while continuing to mix.
Gradually add the sifted flour to the egg mixture, then add the sifted baking powder while continuing to mix.
Divide the batter into 2 parts, add the cocoa to one part and mix to combine everything.
Pour the lighter batter into the pan, pour the cocoa batter on top, and bake for about 35 minutes, still at 338°F. After the time, check the center with a wooden skewer; it should come out dry. If not, extend the baking until the cake is fully cooked.
Once the coffee and chocolate bundt cake is baked, remove it from the oven, let it cool well, then place it on a serving plate and sprinkle with powdered sugar.
Butter a 22/24 cm pan.
Preheat the oven to 338°F static.
Put the eggs with the sugar and a pinch of salt in the bowl 40 sec / speed 5.
Add the oil, yogurt, half cup of coffee, and instant coffee 20 sec / speed 3.
Add the flour and baking powder through the lid with the blades moving at speed 3, as soon as all the flour is incorporated, let it work for 10 sec / speed 3.
Scrape all the batter to the center and work another 20 sec / speed 3.
Divide the batter into 2 parts, add the cocoa to one part and mix to combine everything.
Pour the lighter batter into the pan, pour the cocoa batter on top, and bake for about 35 minutes, still at 338°F. After the time, check the center with a wooden skewer; it should come out dry. If not, extend the baking until the cake is fully cooked.
Once the coffee and chocolate bundt cake is baked, remove it from the oven, let it cool well, then place it on a serving plate and sprinkle with powdered sugar.
The coffee and chocolate bundt cake is ready to be enjoyed… HAPPY BAKING!
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