The white chocolate bundt cake is a simple dessert, perfect for breakfast to be dipped in milk, but if you want to serve it for a snack, I recommend cooking some berries in a pan with a little water and sugar and accompanying the white chocolate bundt cake with this warm and slightly tangy sauce: it will be delicious!
Don’t miss out
- Difficulty: Easy
- Cost: Economical
- Preparation time: 20 Minutes
- Portions: 8 People
- Cooking methods: Oven, Electric Oven
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients
- 3 g eggs
- 3/4 cup sugar
- 2 1/2 cups all-purpose flour
- 3/4 cup milk
- 7 tbsp rice oil
- 9 oz white chocolate
- 1 packet baking powder
Tools
- 1 Mixer Kitchen Aid Artisan
- 1 Small Pot for double boiler
- 1 Pan 24 cm (9.5") bundt cake
- 1 Skewer Cake tester
- 1 Cooling Rack
Steps
Melt the white chocolate in a double boiler. In the bowl of the mixer or using an electric whisk, beat the eggs with the sugar until they are nice and frothy. Gradually add the milk, the vegetable oil, the sifted flour with the baking powder, and finally the melted and warm white chocolate. Mix thoroughly to obtain a smooth and homogeneous mixture, then transfer it to a greased and floured bundt cake pan (mine measures 10 inches) and bake in a preheated oven at 350 °F for about 40 minutes. Always check the baking before removing from the oven as each oven has its timing. Once baked, let the cake cool on a cooling rack and sprinkle with powdered sugar before serving.
