This recipe is for an all chocolate bundt cake, a TRULY chocolatey dessert because the batter contains both melted dark chocolate and a small amount of unsweetened cocoa powder!
The final decoration is a fluid chocolate sauce, but if we want to tone down the chocolatiness, we can add dollops of whipped cream maybe with raspberries that with their tartness will give a special touch to the final balance at tasting time.
I love chocolate and I truly appreciated it!
°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°I have opened a free recipes channel open to everyone on WhatsApp with no notifications or sounds, where you can subscribe by clicking on the link here https://whatsapp.com/channel/0029VaHbGIn9cDDig7Cw2x0F and every day you will be able to read one sweet and one savory recipe!
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You can read more chocolate-themed recipes just below!
- Difficulty: Easy
- Cost: Medium
- Rest time: 30 Minutes
- Preparation time: 30 Minutes
- Portions: 12 People
- Cooking methods: Oven, Electric Oven, Microwave
- Cuisine: Italian
- Seasonality: All Seasons
INGREDIENTS
- 7 oz dark chocolate
- 2 cups all-purpose flour
- 1/3 cup potato starch
- 4 eggs
- 1 cup granulated sugar
- 1 tbsp vanilla extract
- 3 tbsp unsweetened cocoa powder
- 3.5 tbsp butter
- 1/2 cup milk
- 1 packet baking powder
- 1/2 cup fresh whipping cream (for the final decoration)
- 3.5 oz dark chocolate (for the final decoration)
- 1 package red currants (for the final decoration)
- 1 tbsp powdered sugar (for the final decoration)
TOOLS
24 cm (9.5 inches) bundt pan
- Pans
- Stand Mixers
- Oil Sprayers RELEASE AGENT
- Spatulas
- Microwave Ovens
- Baking Racks
FOR THE PREPARATION OF THE ALL CHOCOLATE BUNDT CAKE RECIPE
I start by melting butter and chopped dark chocolate in the microwave or in a double boiler on the stove.
Be careful not to overheat the preparation as it could burn the chocolate, and everything would need to be thrown away!!!!!
Once melted, I set aside and stir occasionally to let it cool down almost to room temperature.
In the bowl of the stand mixer or any mixing bowl using electric beaters, I combine the eggs with the sugar and beat until the mixture is light and nicely whipped and frothy.
Now I add the melted and slightly cooled chocolate in a thin stream, mixing at low speed, and I incorporate it all well.
Now I add the sifted mixture of flour, cocoa, potato starch, and baking powder using a flexible spatula like a marisa.
I preferred not to add the powders with the stand mixer/electric beaters because the batter was nice and soft, and I didn’t want to deflate it at all!
When the mixture becomes less fluid and workable, I add milk in several stages, and finally, the dough will be fluid and homogeneous.
I carefully grease with a suitable release agent (or with butter and flour) a 24 cm (9.5 inches) fluted bundt pan or as you prefer: personally, I used the one you find in the tool list just above!
I pour the mixture just made, level it nicely, and bake in static mode at 180°C (356°F) for 60 minutes or with a ventilated electric oven at 170°C (338°F) for about 50 minutes, but the baking should be monitored, so … let’s consider the characteristics of our home ovens, check with a toothpick, and we know well the time!
Technically, with the ventilated mode, you need to bake at a lower temperature than static, and clearly, the time will be shorter!
Once baking is done, I let it cool, unmold and place it on a rack to cool perfectly.
I heat the cream and without reaching a boil, remove from the heat and add the chopped dark chocolate and mix well, melting everything!
Once this sauce is cold, I spoon it over the all chocolate bundt cake, collecting any excess and reapplying it onto the cake.
I decorate with the currant sprigs, and we can enjoy it!
Very chocolatey and very soft …. Enjoy your meal! Annalisa
