Today I prepared the Soft Bundt Cake with Nuts and Chocolate. You already know the base; I used my infallible base from the Soft Strawberry Cake with Custard and the Soft Apple and Raisin Cake. It’s a perfect base for soft and moist cakes, just the way I like them. I used the nuts I had at home (walnuts, almonds, and hazelnuts), but you can use whatever you like. Either way, try it because it’s really good.
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- Difficulty: Very Easy
- Cost: Medium
- Rest time: 10 Minutes
- Preparation time: 10 Minutes
- Portions: 12 slices
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 2 1/3 cups all-purpose flour
- 2 eggs
- 1/3 cup vegetable oil
- 1 teaspoon vanilla extract
- 3/4 cup granulated sugar
- 1/3 cup milk
- 1 packet baking powder
- 1 1/4 cups mixed nuts (walnuts, almonds, and hazelnuts)
- 1/4 cup dark chocolate (chopped)
- as needed chopped nuts
Tools
- Bowl
- Bundt Cake Pan
- Hand Whisk
- Spatula in silicone
Steps
Work the eggs with the sugar in the bowl for a few minutes.
Add the oil, milk, and flour with the sifted baking powder. Continue mixing until the batter is smooth and lump-free.
Add the nuts and chocolate and mix well.
Transfer to the greased and floured pan, sprinkle with some chopped nuts, and bake at 350°F for about 40 minutes. Do the toothpick test before removing from the oven.
It’s delicious!!
