Grandma’s Chocolate Chip Bundt Cake.
Tall, incredibly soft, delicious.
The Grandma’s chocolate chip bundt cake is made with just a few simple ingredients, it’s a genuine cake, as soft as a cloud, fragrant, and the many milk chocolate chips make it an incredibly delicious cake, among the best I’ve ever tasted.
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- Difficulty: Easy
- Cost: Affordable
- Preparation time: 10 Minutes
- Portions: 6 people
- Cooking methods: Oven
- Cuisine: Italian
Ingredients
- 4 eggs (large, at room temperature)
- 1 cup sugar (about 1/2 cup for a less sweet version)
- 3 cups all-purpose flour
- 2/3 cup corn oil
- 1 cup yogurt (at room temperature, I used Greek yogurt)
- 1 tablespoon vanilla extract
- zest of 1 untreated lemon
- 1 pinch salt
- 1 packet baking powder (16 g)
- 7 oz milk chocolate (in bar)
Tools
- 1 Electric Whisk
- 1 Cake Pan
- 1 Bowl
- 1 Spatula
- 1 Peeler
Steps
Use a peeler to cut the chocolate into flakes, lay them out on a tray and place them in the freezer while we prepare the batter.
Preheat the oven to 340°F static.
Butter a 9-inch bundt cake pan.
With an electric whisk or in a stand mixer, beat the eggs with the sugar, the pinch of salt, the grated lemon zest and the vanilla extract.
Sift the flour with the baking powder.
Add the oil and yogurt to the eggs while continuing to beat.
Incorporate the flour mixture little by little, once all the flour is incorporated and the mixture is smooth and homogeneous, it’s ready.
Turn off the electric whisk and with a spatula incorporate 3/4 of the chocolate flakes into the batter, mix to combine well.
Pour the batter into the pan, place the chocolate you set aside on the surface.
Bake at 340°F in the lower part of the oven (the shelf just above the base) for about 45 minutes, check with a skewer (if the bundt cake is cooked it should be dry, otherwise continue baking for a few more minutes).
Let cool and place on a tray.
Grandma’s chocolate chip bundt cake is ready to be enjoyed.
Use a peeler to cut the chocolate into flakes, lay them out on a tray and place them in the freezer while we prepare the batter.
Butter a 9-inch bundt cake pan.
Preheat the oven to 340°F static.
Place in the bowl, the eggs with the sugar, the pinch of salt, the lemon zest, vanilla essence 50 sec/Speed 5.
Add the oil and cream 30 sec/speed 4.
Also add the flour and baking powder 35 sec/speed 3, scrape down the sides and work for another 30 sec/speed 3.
Turn off the Bimby and with a spatula incorporate 3/4 of the chocolate flakes into the batter, mix to combine well.
Pour the batter into the pan, place the chocolate you set aside on the surface.
Bake at 340°F in the lower part of the oven (the shelf just above the base) for about 45 minutes, check with a skewer (if the bundt cake is cooked it should be dry, otherwise continue baking for a few more minutes).
Let cool and place on a tray.
Grandma’s chocolate chip bundt cake is ready to be enjoyed.
ENJOY YOUR DESSERT!
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