This cocoa bundt cake (more commonly called a chocolate bundt cake, though slightly inaccurately) is a delicious variation of my yogurt bundt cake.
Perfect for breakfast and snacks for both adults and children, it is ready in just a few minutes and is very easy to make.
But the real strength of this cake, besides its obvious tastiness, is its texture: if you take care to beat the eggs with the sugar for at least two minutes, you will obtain a light and very fluffy cocoa bundt cake!
Prepare a large bowl and electric beaters — let’s go straight to the method.
Here are a few more of my amazing bundt cake recipes:
- Difficulty: Very easy
- Cost: Very inexpensive
- Preparation time: 7 Minutes
- Cooking time: 35 Minutes
- Portions: quantities for a 9-inch (23 cm) pan
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients to prepare the COCOA BUNDT CAKE
- 3 eggs (medium, at room temperature)
- 2 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder (of VERY GOOD quality)
- 1 cup plain natural yogurt
- 7/8 cup granulated sugar
- 1/2 cup vegetable oil (I use sunflower, but any neutral oil works)
- 1 packet vanillin (or 1 tablespoon vanilla extract)
- 1 packet baking powder
Tools to make the COCOA BUNDT CAKE
- Bundt pan 9 in (22-24 cm)
- Electric beaters
- Bowl large
Steps to prepare the COCOA BUNDT CAKE
In a large bowl, break the eggs (preferably at room temperature) and add the sugar.
Turn on the electric beaters, starting at medium speed, then after a few seconds increase to maximum speed.
Beat for 2-3 minutes, just until the mixture becomes pale and frothy.
At this point lower the speed slightly and pour in the vegetable oil first, then the yogurt, also preferably not cold from the fridge.
Once the oil and yogurt are well incorporated you can add the vanillin (sifted) and then the flour, a little at a time, always with the electric beaters running.
After all the flour is incorporated, add the unsweetened cocoa powder (be careful, it is important that it is of VERY GOOD quality), also sifted and added gradually; this helps avoid lumps as much as possible.
Finally, add the baking powder as well, sifted thoroughly, and give one last mix with the electric beaters.
Butter and flour well a 9-inch bundt pan (removing any excess flour) and pour in the batter.
Level slightly, then bake in a preheated conventional oven at 356°F for about 35 minutes, always doing the wooden skewer test (it should come out completely dry) before removing your bundt cake from the oven.
Note:
I will tell you something that may seem obvious but is very important: a larger diameter pan means a shorter baking time and a lower bundt cake; conversely, a smaller pan will need more time and the cake will be higher.
And here is your SUPER SOFT COCOA BUNDT CAKE, a sight to behold 🙂
Before removing it from the pan, please wait until it is completely cooled; otherwise the risk of it breaking is very high.
Variations and tips
To make your cocoa bundt cake even more indulgent, you can add a couple of handfuls of chocolate chips to the batter before pouring it into the pan.
For flavoring, instead of vanillin you can use the grated zest of half an organic orange.
This super soft cocoa bundt cake will stay perfect for 2-3 days under a glass dome or in an airtight container.
FAQ (Questions and Answers)
Instead of plain yogurt, can I use kefir?
Yes, that will work fine.
How can I make a gluten-free version?
Simply replace the all-purpose flour with the same amount of a ready-made gluten-free flour mix, or use half rice flour and half potato starch.
If I don’t have a bundt pan, can I use a springform cake pan?
Yes, of course. The important thing is to check the cooking in the center and to use a cake pan always about 8.7-9.4 in (22-24 cm) in diameter.
