The recipe for the soft chocolate bundt cake cooked in the Versilia will make you fall in love at first bite.

To have a good bundt cake, tall, soft, and delicious, only one rule applies: have the ingredients at room temperature; therefore, the milk, yogurt, and eggs should be taken out of the fridge at least half an hour before in the summer, or at least an hour when the temperatures drop.

I had a soy yogurt in the fridge about to expire, little time available for more elaborate desserts, and no desire to turn on the oven. And so the magical Versilia oven solved the problem because keeping the gas flame on for 30 minutes is not like keeping the oven running for the same time at 350°F!

A really useful tool, with which our grandmothers even used to bake bread!

Of course, if you don’t have the Versilia, you can bake the bundt cake in the oven at 350°F for about 35/40 minutes, performing the skewer test, in a pan about 9.5 inches in diameter.

I recommend trying this new super delicious recipe for the soft chocolate bundt cake cooked in the Versilia as soon as possible, perfect for breakfast, for the kids’ snack, and as an end-of-meal treat.

READ THE TIPS AT THE END OF THE RECIPE.

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Soft Bundt Cake Cooked in the Versilia

Difficulty: Easy
Cost: Economical
Preparation time: 15 Minutes
Portions: 10 People
Cooking methods: Stovetop
Cuisine: Italian
Seasonality: All seasons

267.65 Kcal

calories per serving

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Energy 267.65 (Kcal)
Carbohydrates 29.75 (g) of which sugars 12.46 (g)
Proteins 4.59 (g)
Fat 16.04 (g) of which saturated 3.54 (g)of which unsaturated 10.85 (g)
Fibers 1.93 (g)
Sodium 25.96 (mg)

Indicative values for a portion of 70 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

2 cups all-purpose flour
1/2 cup unsweetened cocoa powder
3/4 cup granulated sugar
1 tbsp baking powder
3/4 cup rice oil (or other mild oil)
3/4 cup oat milk (or regular milk/plant-based drink)
3/4 cup soy yogurt (or regular/Greek yogurt)
3 eggs
chocolate chips (to taste)

Tools

Versilia Stove

Steps

– Pour the eggs and sugar into a bowl; beat with electric beaters for at least 5 minutes at maximum speed until the batter becomes lighter.
– Pour in the oil, milk, and flour in 2 batches, always mixing between each addition. (I prefer to use a spatula at this stage to prevent the powders from flying everywhere)
– Also add the sifted cocoa and finally the yogurt. Mix everything well, clean the edges of the bowl, and sift the baking powder directly into it.
– Grease and flour the stove well, pour the batter and decorate with chocolate chips.
– Place the flame spreader on the small burner and place the stove with the lid on it. Cook for 10 minutes on medium-high heat, then lower the flame and continue cooking for at least 30 minutes without ever opening. Check with a long skewer through one of the holes in the lid, if it comes out dry, it is ready.