Here I am again today with a pantry cake, soft and delicious, the Ricotta and Cocoa Bundt Cake cooked in an air fryer. The combination of ricotta with cocoa gives the cake an intense and enveloping flavor, and the addition of chocolate chips to the batter makes it even more delightful. Its texture makes it suitable for any occasion, not just breakfast, perfect for a sweet moment in the afternoon accompanied by a cup of coffee or tea. The Ricotta and Cocoa Bundt Cake will win over the palates of both young and old.
The Ricotta and Cocoa Bundt Cake, is among the sweets, for breakfast and snack, that I love for its ease of preparation and for its simple ingredients: eggs, milk, flour, seed oil that we usually always have at hand in our pantries. But let’s hurry to discover how this delight is prepared
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- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 10 Minutes
- Portions: Bundt cake mold 9 inches
- Cooking methods: Air Frying, Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
Ingredients for a 9-10 inch Bundt cake
- 1 1/2 cups all-purpose flour
- 1 1/4 cups sugar
- 1/3 cup cornstarch (or potato starch)
- 1/4 cup unsweetened cocoa powder
- 4 eggs (room temperature)
- 7 oz cow's milk ricotta (room temperature)
- 7 tbsp milk (room temperature)
- 1/3 cup corn oil (or sunflower oil)
- 1 pinch salt
- 1 packet baking powder
- 3 oz dark chocolate chips
- to taste sugar sprinkles (or powdered sugar)
Tools
What you need to prepare the Ricotta and Cocoa Bundt Cake
- 1 Air Fryer
- 2 Bowls
- 1 Electric whisk
- 1 Bundt cake mold 9-10 inches
Steps
How to prepare Ricotta and Cocoa Bundt Cake in Air Fryer
First, sift the flours and baking powder in a bowl, so they are ready once you need to add them to the liquids
In another large bowl, beat together the sugar, eggs, and a pinch of salt with an electric whisk for 3-4 minutes until you get a puffy, light, and frothy mixture
Gradually add the seed oil, stir and also combine the ricotta
Pour in the sifted flours, baking powder, and cocoa a little at a time
Alternate with the milk, mixing at low speed until you finish and have incorporated all the flours and milk
Add the chocolate chips and gently mix with a spatula
Butter and flour the Bundt cake mold and pour in the batter of your cake
Sprinkle the surface with sugar sprinkles
You can choose to also add chocolate chips or omit both ingredients and sprinkle the cake with powdered sugar once ready
Preheat the air fryer for 2-3 minutes and cook at 320°F for 35-40 minutes. Adjust to your air fryer and always do the toothpick test not before 30 minutes
Once cooking is complete, remove the cake from the air fryer and let it cool completely before removing it from the mold
The Ricotta and Cocoa Bundt Cake is ready, slice it and serve
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Storage of the Ricotta and Cocoa Bundt Cake
The Ricotta and Cocoa Bundt Cake can be kept for several days if well covered with plastic wrap or under a cake dome.
Variations of the Ricotta and Cocoa Bundt Cake
For the Ricotta and Cocoa Bundt Cake, you can substitute corn starch with potato starch in equal measure or use only all-purpose flour. You can sprinkle the surface with powdered sugar instead of sugar sprinkles. Use an aluminum Bundt cake mold that is 9-10 inches
FAQ (Questions and Answers)
Can I bake the Ricotta and Cocoa Bundt Cake in the oven?
Yes, you can bake the Ricotta and Cocoa Bundt Cake in a preheated oven at 350°F for about 40 minutes, adjust according to your oven and always do the toothpick test to check the doneness
