The Bimby chocolate bundt cake is a soft, delicious treat perfect for breakfast or snack time for the whole family.
I often make it because it’s a simple and quick recipe, ideal even when I have little time but don’t want to miss out on a homemade dessert.
If you love breakfast sweets, I also recommend the soft yogurt bundt cake and the lemon loaf cake, two recipes that have captivated many readers on my blog.
With the Bimby, the bundt cake turns out tall, soft, and even: a result that pleases both adults and children, especially with a nice cup of milk or tea.
See you soon, Susy.
- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 10 Minutes
- Portions: 10
- Cooking methods: Electric oven
- Cuisine: Italian
- Energy 397.89 (Kcal)
- Carbohydrates 48.69 (g) of which sugars 27.13 (g)
- Proteins 7.38 (g)
- Fat 21.23 (g) of which saturated 13.11 (g)of which unsaturated 7.92 (g)
- Fibers 2.94 (g)
- Sodium 32.62 (mg)
Indicative values for a portion of 90 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 for Bimby chocolate bundt cake
- 1 cup cup sugar
- 2 1/4 cups cups all-purpose flour
- 1/3 cup cup unsweetened cocoa powder
- 4 eggs
- 2/3 cup cup milk
- 1 packet baking powder
- 3.5 oz oz 55% dark chocolate
- 3/4 cup butter
Useful tools
- Mold bundt cake
- Food processor Bimby
- Spatula
- Sifter
Preparation of Bimby chocolate bundt cake
1. Preheat the oven to 350°F. Grease and flour a 9-inch bundt pan.
2. Place the chopped dark chocolate in the bowl and grind for 10 sec on speed 8. Set aside.
3. Add sugar and eggs to the bowl, and beat for 1 min on speed 5.
4. Add melted butter and milk, mix for 30 sec on speed 4.
5. Add sifted flour and cocoa, mix for 40 sec on speed 5.
6. Add the chopped chocolate and baking powder, mix for 20 sec on speed 4.
7. Pour the batter into the prepared pan.
8. Bake in a preheated static oven at 350°F for about 35–40 minutes.
9. Perform a toothpick test before removing from oven.
10. Let it cool and serve dusted with powdered sugar.1. Preheat the oven to 350°F. Grease and flour a 9-inch bundt pan.
2. Melt the dark chocolate with butter in a double boiler or microwave. Let it cool slightly.
3. Beat the eggs with sugar using an electric mixer until light and fluffy.
4. Gradually add milk and the melted butter and chocolate mixture, mixing continuously.
5. Gradually fold in sifted flour and cocoa, using a spatula in a bottom-up motion.
6. Finally, fold in the sifted baking powder.
7. Pour the batter into the prepared pan.
8. Bake in a preheated static oven at 350°F for about 35–40 minutes.
9. Perform a toothpick test before removing from oven.
10. Let it cool and serve with powdered sugar.
Storage and Tips
The chocolate bundt cake can be stored under a glass dome for 3–4 days.
You can also slice it and freeze it for up to 1 month, wrapping each slice individually in plastic wrap.
For a gluten-free variant, replace the all-purpose flour with a gluten-free flour mix for desserts.
For a fresh effect, add the grated zest of an orange.
You can use more intense dark chocolate (70%) for a bolder taste.
Frequently Asked Questions about the Bimby Chocolate Bundt Cake
Can I reduce the butter?
Yes. You can replace half of the butter (3/4 cup) with about 1/3 cup of mild vegetable oil. If you prefer, you can replace all the butter with 2/3 cup of vegetable oil: the bundt cake will still be soft, slightly lighter, and moist.
Can I use just cocoa without dark chocolate?
Yes, you can, but the result will be less intense and less moist. In this case, I recommend increasing the cocoa to 1/2 cup and adding 1 1/2 tbsp more butter to compensate for the absence of melted chocolate.
