Here is a ready cake for tomorrow’s breakfast, tonight’s dinner, a ricotta and chocolate bundt cake, a delicious, soft, and fragrant recipe. Ideal for breakfast or a snack. It stays fresh for many days if kept in an airtight container. You can also serve it at the end of a meal, perhaps with some custard to make it even tastier. If you have all the ingredients, you can start. Below are other recipes with ricotta or chocolate, just try them all.
- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 9-inch/10-inch pan
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ricotta and Chocolate Bundt Cake Ingredients
- 3 eggs
- 2 cups all-purpose flour
- 1 cup sugar
- 6 tbsp vegetable oil
- 4.5 oz chocolate
- 1 cup ricotta
- 1 packet baking powder
- 1 packet vanillin
Ricotta and Chocolate Bundt Cake Steps
This is a dessert everyone will love and it will brighten your breakfasts for several days, so start by beating the whole eggs with the sugar at high speed using electric beaters for at least 7/8 minutes, until they are light and fluffy.
Add the ricotta mashed with a fork, then pour in the oil, the sifted flour with the baking powder, and the vanillin. Mix everything well.
Finely chop the chocolate, you can also use chocolate chips. I ran out and used dark chocolate squares. Add half to the mixture and stir with a spatula.
Pour the mixture into a greased and floured bundt pan. Now pour the remaining chocolate over the entire surface of the cake.
Bake your ricotta and chocolate chip bundt cake at 340°F for about 40 minutes.
Always do the toothpick test before removing from the oven. Take the bundt cake out of the oven and let it cool completely before serving. If you like, you can add powdered sugar.
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