The good morning taste of home with the 7-jar chocolate bundt cake.
If you’re looking for the right idea to change up tomorrow’s breakfast, you absolutely have to try the 7-jar Chocolate Bundt Cake: it’s my go-to when I want something delicious but have no time to weigh everything! The beauty of this cake is its simplicity: you use the yogurt jar as a measuring cup and within ten minutes, the batter is ready to bake.
In this version, I wanted to change things up a bit: no cocoa in the batter, but a shower of chopped chocolate that makes every slice a delightful surprise.
Using the bundt mold, the baking comes out perfect, and the texture remains cloud-like. It’s the classic ‘pantry’ cake, minimal and genuine, perfect for dipping in milk or enjoying with a bitter coffee while you plan your day. Try it, and you’ll see, it will become your ace in the hole!
Prepare it tonight: the aroma that will fill your kitchen will be the best reason to wake up with a smile tomorrow morning.
Other recipes to try.
- Difficulty: Very Easy
- Cost: Very Cheap
- Preparation time: 10 Minutes
- Portions: 8/10
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients for 7-jar Chocolate Bundt Cake
- 3 eggs (medium)
- 1 jar yogurt (as you like)
- 2 jars sugar
- 3 jars all-purpose flour (or 2 of flour and 1 of cornstarch)
- 1 jar sunflower seed oil
- 3.5 oz dark chocolate
- 1 packet baking powder
Tools for 7-jar Chocolate Bundt Cake
- Mold
- Mixer electric
Steps for 7-jar Chocolate Bundt Cake
Initial preparation: oil and flour the mold carefully (or use a spray release agent). Preheat the oven to 350°F.
Chop the chocolate: break the bar into flakes or coarse pieces with a knife. Place them in a small bowl with a teaspoon of flour and stir (this will prevent them from sinking to the bottom).
Beat the eggs: in a large bowl, beat the 3 eggs with the 2 jars of sugar (200 g) using electric beaters for at least 3-4 minutes until the mixture is light and frothy.
Add the liquids: pour in the jar of yogurt (125 g) and the jar of oil (100 g) gradually, continuing to mix at low speed.
Incorporate the dry ingredients: sift directly into the bowl the 3 jars of flour (or flour and cornstarch, total 200-210 g) and the packet of baking powder. Mix gently with a spatula or beaters on low speed to avoid deflating the mixture.
The final touch: add the chocolate flakes to the batter and stir briefly by hand.
Baking: pour everything into the mold and bake for about 35-40 minutes.
Final check: before removing from the oven, always do the toothpick test. Insert it into the highest point of the cake; if it comes out dry, it’s ready!
The final touch: for an even cleaner look, serve the bundt cake on a white plate or a simple cake stand, maybe accompanied by some fresh strawberries or a sprig of currants if you have them in the fridge.
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Storage Advice and Variations.
Once cooled, cover it with a glass dome or plastic wrap. It will stay soft for 3-4 days.
Powdered Sugar ‘Snowfall’: it’s the classic timeless option. Sprinkle it only when the cake is completely cooled, otherwise, the cake’s moisture will absorb it, and it will disappear in minutes.
‘Nude’ Effect with Sprinkles: if you haven’t baked the cake yet, sprinkle the surface of the raw batter with sugar sprinkles or almond flakes. During baking, they will slightly toast, giving a crunchy touch without needing to add anything else afterward.
