The chocolate chunk bundt cake – Bimby recipe is one of those soft and delicious cakes that I always enjoy making for breakfast or a snack. I love simple and wholesome bundt cakes, and with the Bimby, the batter is super quick: in just a few minutes I get a tall, fragrant, and soft cake, with lots of chocolate chunks that melt slightly during baking, giving each slice an irresistible taste.
If you like breakfast cakes, also try my soft lemon cake and the water-based plumcake without butter, two simple and light recipes perfect to accompany a cup of tea or milk.
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- Difficulty: Very Easy
- Cost: Very Cheap
- Preparation time: 10 Minutes
- Portions: 8 People
- Cooking methods: Electric Oven
- Cuisine: Italian
- Energy 351.99 (Kcal)
- Carbohydrates 49.79 (g) of which sugars 24.84 (g)
- Proteins 7.14 (g)
- Fat 15.24 (g) of which saturated 2.94 (g)of which unsaturated 11.66 (g)
- Fibers 0.77 (g)
- Sodium 80.57 (mg)
Indicative values for a portion of 150 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 my chocolate chunk bundt cake – Bimby recipe
- 3 eggs
- 1 cup sugar
- 0.5 cup milk (or plant-based beverage)
- 0.5 cup vegetable oil
- 2.25 cups all-purpose flour
- 1 packet baking powder (or orange or lemon zest)
- 1 teaspoon vanilla extract
- 1 pinch salt
Useful Tools
- Bundt Pan 9.5 inches
- Food Processor Bimby
- Bowl
- Spatula
How to Make the Chocolate Chunk Bundt Cake – Bimby Recipe
1. Place the eggs and sugar in the bowl: 1 min, speed 4.
2. Add oil, milk, and salt: 30 sec, speed 4.
3. Add flour, baking powder, and vanilla or zest: 40 sec, speed 5, using a spatula if needed.
4. Add chocolate chunks: 10 sec, counter-clockwise, speed 3.
5. Pour the batter into a greased and floured pan (or use a non-stick spray).
6. Bake in a static oven at 356°F for 40-45 minutes. Check doneness with a toothpick.
7. Let cool completely before removing from the pan and serving.
Storage and Tips
Store the bundt cake under a glass dome or in an airtight container for 4-5 days: it stays soft even the next day.
To prevent the chocolate chunks from sinking during baking, freeze them for 5 minutes before adding to the batter.
You can substitute dark chocolate with milk or white chocolate for a milder version.
For a crunchy touch, add chopped hazelnuts or almonds.
Frequently Asked Questions about Chocolate Chunk Bundt Cake – Bimby Recipe
Can I substitute the milk?
Yes, of course, you can use any plant-based beverage. I often use almond milk!
Can I use milk chocolate?
Yes, a mix of dark and milk chocolate works great too. You can even use leftover Easter chocolate eggs!
