The BUNDT CAKE CHOCOLATE AND COFFEE is a delicious, fragrant and indulgent ring cake that combines the goodness of chocolate with the intensity of coffee aroma. An American-style cake but with a flavor very close to our palate, great to serve for breakfast, for tea with friends or, if you wish, perfect as a dessert at the end of a meal, perhaps accompanied by a cream.
This ring cake, with its very attractive shape (don’t worry: you can find a silicone mold in any specialty store or, even more easily, on Amazon) can be prepared without any difficulty and in a short time. With a few ingredients and little effort you will have a soft, fragrant and truly indulgent cake that, despite its simplicity, offers an intense sensory experience. Try it and let me know.
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- Difficulty: Very easy
- Cost: Budget-friendly
- Rest time: 2 Hours
- Preparation time: 10 Minutes
- Portions: 8 servings
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
- Energy 239.75 (Kcal)
- Carbohydrates 37.07 (g) of which sugars 19.37 (g)
- Proteins 6.07 (g)
- Fat 8.70 (g) of which saturated 1.10 (g)of which unsaturated 0.80 (g)
- Fibers 3.88 (g)
- Sodium 108.49 (mg)
Indicative values for a portion of 70 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 3 eggs (medium, at room temperature)
- 7/8 cup granulated sugar
- 1 pinch salt
- 6 oz cream cheese (or ricotta) (spreadable, at room temperature)
- 1 1/4 cup all-purpose flour
- 6 tbsp potato starch
- 1/3 cup unsweetened cocoa powder
- 1 sachet baking powder (about 1 tbsp (approx. 3 tsp), depending on brand)
- 1/4 cup strong brewed coffee (cooled, unsweetened)
- 1/3 cup dark chocolate chips
Tools
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- 1 Hand mixer
- 1 Pan (silicone bundt)
- 1 Sieve
Steps
The preparation of the BUNDT CAKE CHOCOLATE AND COFFEE is very easy. First, prepare a moka of coffee and let it cool; you’ll need it cold.
Beat the eggs with the sugar and the pinch of salt until they are pale and frothy.
Add the spreadable cream cheese (or ricotta) and incorporate it.
Add the sifted dry ingredients: flour, potato starch, baking powder, cocoa and fold them in until the batter is smooth.
Add the cooled unsweetened coffee and mix it in well. Finally, add the dark chocolate chips and fold them in with a spatula.
Place the batter in a silicone mold about 8.7–9.4 in (22–24 cm), level the surface and bake in a preheated static oven at 356°F (180°C) for 45 minutes.
To check for doneness, always use the classic toothpick test: it should come out clean.
Once baked, remove your chocolate and coffee bundt cake from the oven, let it cool completely and unmold it.
