Double Chocolate Cloud Bundt Cake.
The Cloud Bundt Cake is enriched with lots of chocolate chips 🙂
Simple, super soft, delicious.
The Double Chocolate Cloud Bundt Cake is one of the softest, most fragrant, and delicious cakes ever tasted, a pantry dessert that is prepared with electric whisks in just a few minutes, and is perfect for breakfast or snack for both adults and children.
Also try:
- Difficulty: Easy
- Cost: Cheap
- Preparation time: 10 Minutes
- Portions: 6 people
- Cooking methods: Oven
- Cuisine: Italian
Ingredients
- 4 large eggs (at room temperature)
- 5.3 oz yogurt (at room temperature)
- 1.6 cups all-purpose flour
- 1.2 cups potato starch
- 1 cup sugar (0.6 cups for a less sweet version)
- 0.7 cups corn oil
- 7.1 oz chocolate chips
- Half tablespoon vanilla extract
- 0.6 oz baking powder (1 sachet)
- 1 pinch salt
- 0.5 oz unsweetened cocoa powder
- 3 tablespoons water (or milk)
- as needed powdered sugar
Tools
- 1 Electric whisk
- 1 Bowl
- 1 Spatula
- 1 Bundt pan
- 1 Oven
Steps
Preheat the oven to 338°F (170°C) static and butter a 9.5 inch (24 cm) bundt pan.
Using an electric whisk, beat the eggs with the sugar and a pinch of salt until a fluffy, pale, and very foamy mixture is obtained. You can also use a stand mixer with the whisk attachment.
While still beating, add the oil, vanilla extract, then the yogurt.
Sift the flour with the starch and baking powder and fold it into the egg mixture by hand with a spatula.
Add the chocolate chips and mix them into the batter with the spatula.
Once the batter is homogeneous, pour 3/4 of it into the buttered pan.
Add the sifted cocoa to the remaining batter and 3 tablespoons of water (or milk), stir with a spatula until everything is combined.
Now pour the cocoa batter over the white one and with a skewer stick or a fork, draw swirls to marble the 2 batters.
Bake at 338°F (170°C) for about 45 minutes, check with a toothpick (If it’s cooked it should be dry, otherwise continue baking for a few more minutes).
Let the cake cool then place it on a platter and if you want dust it with powdered sugar.
Butter a 9.5 inch (24 cm) bundt pan.
Preheat the oven to 338°F (170°C) static.
Attach the butterfly to the bowl.
Separate the egg yolks from the whites.
Put the egg whites with a pinch of salt in the bowl 3 minutes/Speed 4.
Set them aside in a bowl.
Put the egg yolks in the bowl with the sugar and beat 2 minutes/Speed 4.
Remove the butterfly and add the flour, starch, oil, vanilla extract, and yogurt 50 Sec./Speed 3.
Spatulate and add the baking powder 20 Sec./Speed 3.
Turn off the bimby and add the egg whites a little at a time, folding with a spatula from bottom to top.
Still using the spatula, add the chocolate chips and combine them into the batter.
Once the batter is homogeneous, pour 3/4 of it into the buttered pan.
Add the sifted cocoa to the remaining batter and 3 tablespoons of water, stir with a spatula until everything is combined.
Now pour the cocoa batter over the white one and with a skewer stick or a fork, draw swirls to marble the 2 batters.
Bake at 338°F (170°C) for about 45 minutes, check with a toothpick (If it’s cooked it should be dry, otherwise continue baking for a few more minutes).
Let the cake cool then place it on a platter and if you want dust it with powdered sugar.
The double chocolate cloud bundt cake is ready to be enjoyed… Enjoy your dessert!
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