A homely start to the day with the 7-jar bundt cake with chocolate.
If you’re looking for the perfect idea to upgrade tomorrow’s breakfast, you absolutely must try the 7-Jar Bundt Cake with Chocolate: it’s my lifesaver when I want something tasty but have zero time to weigh everything! The beauty of this cake is its simplicity: you use the yogurt jar as a measuring cup and in ten minutes the batter is already ready to go into the oven.
In this version I wanted to change it up a little: no cocoa in the batter, but a shower of roughly chopped chocolate that makes every slice a delicious surprise.
Using a ring pan (bundt), the baking is perfect and the texture stays cloud-like. It’s the classic pantry cake—minimal and wholesome—perfect for dunking in milk or enjoying with a strong coffee while you plan your day. Try it and you’ll see, it will become your secret weapon!
Make it tonight: the aroma that will fill your kitchen will be the best reason to wake up with a smile tomorrow morning.
Other recipes to try.
- Difficulty: Very easy
- Cost: Very inexpensive
- Preparation time: 10 Minutes
- Cooking time: 45 Minutes
- Portions: 8/10
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
- Energy 341.60 (Kcal)
- Carbohydrates 43.43 (g) of which sugars 26.21 (g)
- Proteins 6.00 (g)
- Fat 17.27 (g) of which saturated 5.22 (g)of which unsaturated 11.22 (g)
- Fibers 2.12 (g)
- Sodium 29.97 (mg)
Indicative values for a portion of 83 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 — 7-Jar Bundt Cake with Chocolate
- 3 eggs (medium)
- 1/2 cup yogurt (plain or flavored, to your liking (about 125 g / 1/2 cup))
- 1 cup granulated sugar
- 1 2/3 cups all-purpose flour (or a mix: 2 jars of flour and 1 jar of cornstarch (total about 200–210 g))
- 7 tbsp sunflower oil (about 100 g (≈7 tbsp / 3.5 fl oz))
- 3.5 oz dark chocolate (roughly chopped)
- 1 sachet baking powder
Tools — 7-Jar Bundt Cake with Chocolate
- Pan
- Mixer electric
Steps — 7-Jar Bundt Cake with Chocolate
Initial preparation: grease and flour the pan thoroughly (or use a non-stick spray). Preheat the conventional oven to 356°F.
Chop the chocolate: cut the bar into flakes or coarse pieces with a knife. Put them in a small bowl with a teaspoon of flour and mix (this will help prevent them from all sinking to the bottom).
Whip the eggs: in a large bowl, beat the 3 eggs with the 1 cup of sugar (about 200 g) using electric beaters for at least 3–4 minutes, until the mixture is pale and frothy.
Add the liquids: pour in the 1/2 cup of yogurt (about 125 g) and the 7 tbsp of oil (about 100 g) in a thin stream, continuing to mix on low speed.
Fold in the dry ingredients: sift directly into the bowl the 1 2/3 cups of flour (or the flour/cornstarch mix, total about 200–210 g) and the sachet of baking powder. Gently mix with a spatula or with the beaters on low to avoid deflating the batter.
The final touch: add the chocolate flakes to the batter and stir briefly by hand.
Baking: pour everything into the pan and bake for about 35–40 minutes.
Final check: before removing from the oven, always perform the toothpick test. Insert it into the highest point of the cake; if it comes out dry, it’s ready!
Finishing touch: for a cleaner look, serve the cake on a white plate or a simple cake stand, maybe accompanied by some fresh strawberries or a sprig of currants if you have them in the fridge.
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Storage tip and variations.
Once cold, cover it with a glass cloche or plastic wrap. It will stay soft for 3–4 days.
Powdered sugar “snowing”: classic and timeless. Dust it only when the bundt cake is completely cool, otherwise the moisture from the cake will absorb it and it will disappear within minutes.
“Naked” effect with topping: if you haven’t baked the cake yet, sprinkle the surface of the raw batter with coarse sugar or sliced almonds. They will toast slightly during baking, giving a crunchy touch without needing to add anything afterwards.
