Chocolate Bundt Cake, one of those desserts I make when I crave something simple, delicious, and that everyone will agree on. It’s an easy bundt cake, made with ingredients we almost always have at home: flour, sugar, milk chocolate, eggs, milk, and butter. Nothing complicated, just the irresistible aroma of chocolate that fills the kitchen while it bakes.
I really enjoy making it for breakfast, especially on weekends when we can take a few extra minutes to enjoy a soft slice with a cup of milk or coffee. But I assure you it’s perfect as a snack for both adults and children because it has a delicate flavor and a very soft texture that captivates at first bite.
It’s one of those recipes that always turns out well, even if you’re not an expert in the kitchen. Just mix the ingredients carefully following the procedure I describe in this recipe and let the oven do the rest. The result will be a tall, fragrant, and delicious bundt cake, perfect for sharing with the family.
Other bundt cake recipes you might like:
- Difficulty: Easy
- Cost: Inexpensive
- Preparation time: 20 Minutes
- Portions: 8 People
- Cooking methods: Double-boiler, Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for the Chocolate Bundt Cake
- 2 cups all-purpose flour
- 1.5 tbsp unsweetened cocoa powder
- 3 eggs (medium, 170 g shelled)
- 1/2 cup sugar
- 7 oz milk chocolate
- 2/3 cup milk
- 1/2 cup butter
- 2 tsp baking powder (slightly more than 1/2 packet)
- 1 pinch salt
- as needed butter
- as needed all-purpose flour
Recommended Tools
- Sifter
- Beater
- Bundt Cake Pan
- Spatula
Preparation CHOCOLATE BUNDT CAKE
Melt the chocolate in a double boiler. When it is almost completely melted, add the butter and allow it to melt; let cool slightly.
Place the eggs, a pinch of salt, and sugar in a bowl; beat with whisks until light and fluffy.
Add the slightly warm chocolate and butter mixture and blend with the whisks.
Add the warm milk (almost room temperature) and mix everything together.
Add the cocoa and baking powder by sifting them and work with the whisks for a few moments.
Finally, add the flour by sifting it and mix everything with the whisks at low speed.
Pour the mixture into a greased and floured 22 cm diameter bundt pan; level it with the back of a spoon.
Bake in a preheated static oven at 356°F or in a fan oven at 320°F for about 50 minutes (I use the fan oven). Always do the toothpick test.
Leave the cake in the turned-off oven with the door slightly open for 5 minutes.
Remove the chocolate bundt cake from the oven, let it cool slightly, then remove it from the pan and allow it to cool completely on a rack.
Your chocolate bundt cake with milk chocolate is ready to enjoy.
You can watch on YouTube → Chocolate Bundt Cake video
Notes
If you liked this recipe, you might also be interested in the Coconut and Chocolate Bundt Cake or the Chocolate and Almond Cookies or the Chocolate Coffee with Cream.
FAQ (Frequently Asked Questions)
Can I use dark chocolate instead of milk chocolate?
Yes, you can substitute it without problems. With dark chocolate, the flavor will be more intense and less sweet, so consider slightly increasing the sugar.
Can I replace butter with oil?
Yes, you can use vegetable oil in a slightly lesser amount than butter (80 g of oil in place of 100 g of butter).
How long does it keep?
The chocolate bundt cake stays soft for 3-4 days if stored in an airtight container or under a cake dome.
Can I add chocolate chips?
Of course, you can enrich the batter with chocolate chips for an even more indulgent effect.
Can I freeze it?
Yes, it’s best to slice it and wrap the slices individually. When needed, just let them thaw at room temperature.
