The chocolate and hot milk bundt cake is one of those cakes that would be simplistic to describe as soft and tasty because you really cannot imagine the softness and goodness of this dessert.
It’s a cake that’s very simple to prepare and can be eaten on its own or filled. It’s perfect also to use up Easter egg chocolate.
The hot milk in the batter gives an incredible softness making the cake super soft, fluffy, and super light. The secret also lies in following the order of adding ingredients and success is guaranteed!
For this recipe, I used Lindt chocolate included in the March Degustabox.
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- Difficulty: Very easy
- Cost: Very economical
- Rest time: 2 Hours
- Preparation time: 30 Minutes
- Portions: 10 people
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Fall, Winter, Fall, Winter, and Spring
- Energy 403.82 (Kcal)
- Carbohydrates 60.73 (g) of which sugars 36.41 (g)
- Proteins 9.02 (g)
- Fat 16.43 (g) of which saturated 9.85 (g)of which unsaturated 6.25 (g)
- Fibers 2.56 (g)
- Sodium 161.55 (mg)
Indicative values for a portion of 140 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
INGREDIENTS FOR CHOCOLATE AND HOT MILK BUNDT CAKE
- 2 1/2 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 packet baking powder
- 5 eggs
- 1 1/2 cups sugar
- 1 cup milk
- 1 pinch salt
- 1/2 cup butter
- 2 5/16 oz chocolate (milk or dark)
Tools
- 1 Bundt Cake Pan
PREPARATION OF CHOCOLATE AND HOT MILK BUNDT CAKE
Sift the flour with the cocoa and the baking powder and set aside.
In the bowl of a stand mixer, or with a hand mixer, beat the eggs and sugar until you obtain a frothy mixture. Heat the milk with the butter and the chocolate cut into small pieces in a saucepan. Bring to a first boil.
Meanwhile, add the dry ingredients to the egg mixture a little at a time and mix with a spatula with upward movements to not deflate the batter.
Pour in the hot milk and mix until you create a homogeneous mixture, always with upward movements.
Pour the batter into a bundt cake pan (measuring 9-10 inches in diameter and 4 inches in height) greased and floured. Bake at 338°F in a preheated static oven for about 45/50 minutes.
Let it cool and unmold. Decorate with powdered sugar as desired, and I added some orange powder which fits perfectly!
Adriana’s Advice
Store the bundt cake in a food bag or cake dome. It will always remain soft and moist.
