Hello friends! This cake I’m presenting today was made to celebrate my sister-in-law’s birthday! I wanted to surprise her but only had the idea of making something with white and dark chocolate, but browsing the web, I couldn’t find anything that matched my idea or met my requirements not to overdo it with eggs or too fatty ingredients like mascarpone and ricotta. In other words, tasty yet still health-conscious, so I decided to create a delicious and chocolatey dessert with my personal measurements, which can always be improved, but I have to say that as a first attempt it wasn’t bad at all, quite the opposite! It disappeared almost in one evening! Thanks to my mythical and inseparable Nordic Ware mold, I was able to glaze perfectly thanks to the grooves that are created once the bundt cake is baked! You can still opt for a simple mold and pour the two ganaches from the top as you wish! The result will be amazing anyway!!! As for the heart-shaped decorations, I want to clarify that I made them myself with the leftover glazes, but here too, you can simplify your life by buying them already made in specialized stores. In this case, slightly reduce the quantities and enjoy your snack!

If you also have a passion for bundt cake molds, here are some more recipes to use those you have at home:

Difficulty: Easy
Cost: Medium
Rest time: 15 Minutes
Preparation time: 20 Minutes
Portions: 10
Cooking methods: Electric oven
Cuisine: American

Ingredients for a 24 cm mold:

1 3/4 cups All-purpose flour
1/4 cup Cornstarch
3/4 cup Brown sugar
1 tbsp Unsweetened cocoa powder
3.5 oz Dark chocolate
1/4 cup Peanut oil
3 Eggs
1 container Plain natural yogurt
1/4 cup White or dark chocolate chips
1 1/2 tsp Baking powder
1 1/2 tsp Baking soda
1 pinch Salt
3 oz Dark chocolate
3 oz White chocolate
1/4 cup Milk
q.b. White and dark chocolate hearts

Tools:

3 Bowls
1 Electric whisk
1 Spatula
1 Bundt pan
2 Piping bags
1 Pan

Preparation:

In a large bowl, beat the room-temperature eggs with the sugar and almond flavoring using an electric whisk until the mixture is frothy (fig. 1).
Then incorporate the yogurt, seed oil, and chocolate previously melted in a double boiler and cooled (fig. 2).
Continue mixing, gradually adding the sifted cocoa, flour, cornstarch, and baking powder, then the baking soda and salt (fig. 3).
Also add the egg whites beaten to stiff peaks and mix with a spatula using slow movements from bottom to top to avoid deflating the mixture (fig. 4).
Finally, incorporate the white chocolate chips and pour the mixture into your mold previously buttered and floured (fig. 5).
Bake in a preheated oven at 338°F for 25′, then raise to 356°F for another 5-8′. The toothpick test will be your guide. Remove from the oven and let cool (fig. 6).
Meanwhile, prepare the double glaze by melting the two types of chocolate separately in a double boiler with a little milk. Cool and transfer into two separate piping bags. Decorate the grooves as desired (fig. 7).
Use the remaining glazes to create white and dark chocolate heart decorations with the help of special molds or any other that you like. Skip this step if you purchased them (fig. 8).
Put them in the freezer for 15′ and garnish. And voilà… your double chocolate bundtcake is ready to be enjoyed!
Bon Appétit from Fefe’s kitchen!