The cocoa bundt cake is a delicious and soft dessert, very easy and quick to make. In just 10 minutes, you prepare the batter and immediately put it in the oven. It is the perfect dessert for a Sunday breakfast, to dip in a cup of hot tea or enjoy with a simple coffee.
You can also prepare it in a cake mold: served with whipped cream or with custard, it becomes an ideal dessert to bring to the table at the end of a meal. Just like the soft classic bundt cake or the chocolate tenerina cake, it’s a recipe that will win you over for its simplicity.
Let’s get to work: I’m sure you’ll make this bundt cake many times!
Happy breakfast to everyone and now hands-on, let’s prepare it together.
See you soon, Susy
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- Difficulty: Very easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 8
- Cooking methods: Electric oven
- Cuisine: Italian
- Seasonality: All seasons
- Energy 342.13 (Kcal)
- Carbohydrates 51.40 (g) of which sugars 21.40 (g)
- Proteins 8.62 (g)
- Fat 13.97 (g) of which saturated 8.52 (g)of which unsaturated 5.43 (g)
- Fibers 3.67 (g)
- Sodium 28.89 (mg)
Indicative values for a portion of 100 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 the cocoa bundt cake
- 2 1/3 cups all-purpose flour
- 3/4 cup sugar
- 3 eggs (medium size)
- 2/3 cup milk (or water)
- 7 tbsps butter (melted and cooled)
- 1/2 cup unsweetened cocoa powder
- 1 packet baking powder
- 1 orange zest (grated)
Tools
- Electric whisk
- Mold
Preparation for the cocoa bundt cake
1. Using an electric whisk, beat the eggs with sugar and grated orange zest. Whip at high speed until you obtain a fluffy and light cream.
2. Add the milk and the melted and cooled butter, continuing to mix at medium speed.
3. In a bowl, sift together flour, cocoa, and baking powder. Gradually add to the mixture and blend at low speed until you obtain a smooth and homogeneous batter.
4. Grease and flour the bundt pan, pour in the batter, and bake in a static oven at 350°F for about 35-40 minutes. The toothpick test will confirm the baking.
5. Once ready, remove from the oven and let it cool well before turning it over onto a serving plate.
Storage and Tips
The cocoa bundt cake keeps for 3-4 days under a glass dome, remaining soft and fragrant.
You can replace the milk with an equal amount of water.
To make it more delicious, you can glaze it with dark chocolate or, as I do, brush it with sweet orange jam.
Alternatively, you can bake it in a cake mold and serve in slices with whipped cream or custard.
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