This dessert I am proposing today is created to celebrate Mother’s Day! I wanted to surprise her by making something delicious but satisfying my need not to overdo it with eggs or too fatty ingredients like mascarpone and ricotta. In short, delicious but always with an eye to health! And here is this super scenic and genuine dessert that will make you look great on all your special occasions! If you want, it will also be perfect for Valentine’s Day! For the mold, I relied on my now inseparable Nordic Ware mold, thanks to which I was able to glaze the grooves sublimely, creating a color contrast once the cake was baked! You can still opt for a simple mold and let the two ganaches drip from above as you prefer! The result will still be fabulous!!! As for the heart-shaped decorations, I want to point out that I made them by hand with the leftover glazes, but again, you can avoid complicating things by buying them ready-made in specialized stores. In this case, slightly reduce the doses and enjoy your snack!
If you also have a passion for bundt cake molds, here are some other recipes to make the most of those you have at home:
- Difficulty: Easy
- Cost: Medium
- Rest time: 15 Minutes
- Preparation time: 20 Minutes
- Portions: 24 Ø mold
- Cooking methods: Electric oven
- Cuisine: American
- Seasonality: Valentine's Day, Mother's Day
Ingredients
⚠ THIS RECIPE CONTAINS ONE OR MORE AFFILIATE LINKS. The products I recommend are the same ones I use in my recipes; purchasing them through my blog helps support me and my work, while it won’t cost you anything extra!
- 1.75 cups all-purpose flour
- 0.24 cups cornstarch
- 0.75 cups brown sugar
- 1 tbsp unsweetened cocoa powder
- 100 g dark chocolate
- 0.25 cups peanut oil
- 3 eggs
- 1 container plain natural yogurt
- 0.25 cups white chocolate chips
- 2 tsps vanilla extract
- 1/2 packet baking powder
- 1 pinch salt
- 80 g dark chocolate
- 0.14 cups whole milk
- 1 tbsp butter (for creaminess and shine)
- 80 g white chocolate
- 0.12 cups whole milk
- 2 tsps butter
- as needed White and dark chocolate hearts (or decorative sugar sprinkles of your choice)
Tools
- 3 Bowls
- Electric whisks
- 1 Spatula
- 1 Bundt cake mold
- 2 Piping bags
- 2 Small pots
Preparation
In a large bowl, use electric whisks to beat the egg yolks at room temperature with the sugar and vanilla extract until you get a frothy mixture.
Then incorporate the yogurt, the peanut oil, and the melted chocolate previously melted in a bain-marie and cooled.
Continue mixing, gradually adding the cocoa, the flour, the cornstarch, and the sifted baking powder and finally a pinch of salt.
Add the egg whites previously beaten until stiff and mix with a spatula with slow movements from bottom to top to avoid deflating the mixture.
Finally, incorporate the white chocolate chips and pour the mixture into your mold previously buttered and floured.
Bake in a preheated static oven at 340°F (170°C) for 25′, then raise to 355°F (180°C) for another 5-8′. The toothpick test will guide you. Remove from the oven and let cool.
Meanwhile, prepare the double glaze, heating separately the two portions of milk without boiling, then pour in the two types of previously chopped chocolate, stir to melt them, and finally add the soft butter. Transfer into two separate piping bags. Garnish the grooves as you wish.
With the remaining glazes, you can create white and dark chocolate heart decorations, using specific molds or others that you like. If you bought them, skip this step.
Put them in the freezer for 15′ and garnish. And voilà… the double chocolate bundtcake is ready to be enjoyed!
Enjoy from Fefe’s kitchen!
Storage
👉 You can store the double chocolate bundtcake at room temperature inside a glass dome or airtight containers for 2-3 days.
Tips, Notes, Variations, and Suggestions
🟣For the glazes: it is possible to use fresh whipping cream instead of whole milk, in which case it will not be necessary to add butter, which is usually used to compensate for the lack of fat in the milk. The doses for 80 g are 50 ml of cream for the white glaze (ratio 1.6:1 approx.) and 60 ml for the dark glaze (ratio 1.3:1). The procedure is the same as explained in the recipe skipping the optional butter step, which can still be used for a shinier effect. In this case, 5 g will suffice for both types of glazes.
