The oil and cocoa bundt cake is very light and suitable for family breakfast, especially now that …the bars are closed and I can forget about my cappuccino with jam croissant, ALAS!!!
Oh well, it’s better to dive into making the chocolate bundt cake because if I start talking about lockdown during this period, I’ll get so depressed you better not know!
I suggest this special recipe for sweet bundt cakes.
Special recipes for bundts and bundt cakes
I’m opening a recipe channel open to everyone and free on WhatsApp with no notifications and no sound, which you can join by clicking the link here https://whatsapp.com/channel/0029VaHbGIn9cDDig7Cw2x0F and every day you can read a sweet and a savory recipe!
OIL AND COCOA BUNDT CAKE
The kitchen of ASI
- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 30 Minutes
- Portions: 24 cm pan
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for the Oil and Cocoa Bundt Cake Recipe
- 1 cup sugar
- 1 1/2 cups all-purpose flour
- 3 eggs (medium)
- 1 teaspoon vanilla extract (for me Pane degli Angeli)
- 1/2 cup vegetable oil (for me corn oil)
- 1/2 cup water (not cold)
- 1/4 cup unsweetened cocoa powder
- 1/2 cup potato starch
- 1 tablespoon instant baking powder
- to taste sugar sprinkles
- 2 tablespoons peach jam
Tools for the Oil and Cocoa Bundt Cake Recipe
- Sieve
- Baking Pan
- Mixers
Preparation Method for the Oil and Cocoa Bundt Cake Recipe
To prepare the oil and cocoa bundt cake sift the dry ingredients, namely the flour, potato starch, cocoa, and baking powder.
Whisk the eggs with the sugar using an electric mixer, also adding the vanilla extract.
While still using the electric mixer, slowly pour in 1 tablespoon of oil whipping at maximum speed and continue with great patience, also adding the non-cold water.
To be honest: I didn’t do exactly 1 tablespoon at a time, let’s say 2 tablespoons at a time, okay?
Add the dry ingredients in several additions and mix with a flexible spatula from bottom to top.
Butter and flour a 24 cm diameter bundt pan and pour in the batter, trying to distribute it evenly.
Bake at 350°F in a preheated static oven and let it cook for about 30 minutes or depending on your appliance’s features, always doing the toothpick test!
Remove from oven and let cool.
Brush the surface of the oil and cocoa bundt cake with peach jam and sprinkle with sugar sprinkles.
Serve at the table and enjoy with the perfect cake for breakfast with cocoa and oil.
Annalisa
SOURCE Più dolci
