The extra dark bundt cake is a dessert with an intense chocolate aroma for true chocoholics. Enjoy it as it is or dip it in your cappuccino. Bundt cakes are a passion of mine. Over the years, I have made many, but this extra dark bundt cake will win you over if you love dark chocolate.
Not to be missed
- Difficulty: Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 8 People
- Cooking methods: Oven, Electric oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 3 eggs
- 1 1/4 cups sugar
- 2 cups flour
- 2/3 cup unsweetened cocoa powder
- 1/2 cup milk
- 1/2 cup rice oil (or other vegetable oil of choice)
- 1 packet baking powder
- 3 1/2 oz dark chocolate
Tools
I use a 9.5-inch mold, but a 10-inch mold works as well for these proportions.
- 1 Mixer Kitchen Aid Artisan
- 1 Toothpick Cake tester
- 1 Cooling Rack
- 1 Mold 9.5-inch bundt mold
Steps
In the mixer bowl, beat the eggs with the sugar until they become white and frothy, then add the sifted flour with the cocoa. Next, add the milk, oil, and finally the baking powder. Mix well until you have a smooth, lump-free batter. Pour it into a greased and floured 9-inch bundt mold (I skipped this step as my mold is perfectly non-stick). Sprinkle the roughly chopped dark chocolate over the top and bake in a preheated 350°F oven for 35-40 minutes. Remember to check for doneness with a toothpick. Once ready, let the bundt cake cool on a cooling rack before serving.
FAQ
Can I replace the unsweetened cocoa with sweetened cocoa and dark chocolate with milk chocolate?
This is an extra dark bundt cake. Replacing these ingredients would create a different dessert. Therefore, it’s better to follow the recipe for the milk chocolate bundt cake, which does not require unsweetened cocoa. To achieve the melted chocolate effect, you can also add chopped milk chocolate on top of the milk chocolate bundt cake.
