The Chocolate Bundt Cake with Frosting and Strawberries puts everyone in a good mood with the first bite. A soft, delicate, and incredibly tasty dessert, where chocolate takes over our senses. Even if the process takes a few more minutes than usual, I can assure you that there’s no difficulty in making this delicious bundt cake. Whenever possible, I always try to vary the original recipe to make it accessible to those who are lactose intolerant like me. Unfortunately, in this case, it would have changed the structure too much and it would definitely have become drier, so I refrained and just tasted a little piece.
If you like bundt cakes, then don’t miss the upcoming recipes:
- Cost: Medium
- Rest time: 15 Minutes
- Preparation time: 15 Minutes
- Portions: 10 people
- Cooking methods: Electric oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 2 1/2 cups type 2 flour
- 1/2 cup softened butter
- 1/2 cup whipping cream
- 1/2 cup milk
- 4 eggs
- 1 cup sugar
- 3/4 cup unsweetened cocoa powder
- 1 packet baking powder
- 1 cup ripe strawberries
- as needed butter and flour for the mold
- 3 1/2 oz extra dark chocolate
- 1/3 cup powdered sugar
- 1/3 cup water
- 2 tsp rum
Tools
- 1 Bundt cake mold
- 1 Bowl
- 1 Electric whisk
- 1 Small saucepan
How to Prepare the Chocolate Bundt Cake with Frosting and Strawberries
In a large bowl, pour in the eggs and sugar and whip with an electric whisk.
Also add the softened butter (if you forget to take it out of the refrigerator beforehand, you can soften it in the microwave for about 25 seconds), and continue to mix.
Now, also pour in the cream, milk, and unsweetened cocoa powder and mix well.
Add the type 2 flour and baking powder, and mix until you obtain a smooth and homogeneous mixture.
After buttering and flouring a 10-inch diameter bundt cake mold, pour in the chocolate mixture and level it. Also, add the strawberries, just 100 grams, and use a teaspoon to gently push them a little deeper.
Now, it’s time to bake in a preheated oven, static mode at 356°F. Let it cook for 40 minutes. Once this time has passed, let it cool for 15 minutes and gently turn it over onto a cake rack.
When it is cool enough, prepare the frosting: with a sharp knife, chop the dark chocolate and put it in a small bowl. Put the water in a small saucepan along with the powdered sugar, and bring it to a boil.
Remove the saucepan from the heat and immediately add the chopped chocolate. Also add the rum and stir. If it seems too runny, put it back on the heat to thicken a bit more.
Allow the frosting to cool slightly before pouring it over the bundt cake, and decorate with the remaining strawberries.
Serve our Chocolate Bundt Cake with Frosting and Strawberries for breakfast, as a snack, or even as a dessert after a meal.
Advice and Storage
The chocolate bundt cake keeps for a few days but should be stored in an airtight container made of glass or ceramic.
If you don’t like strawberries, you can use any other type of fruit or even none, as it will still be a delicious cake.
