One of the fluffiest bundt cakes I have ever made, this Cocoa and Chocolate Chip Bundt Cake was born like this: you have eggs, you have chocolate chips, and it’s an ordinary Tuesday with relentless rain, what else are you going to do?
A dessert without a doubt! And so here I am with the cocoa and chocolate chip bundt cake, suffice it to say it disappeared in no time.
Find the Cocoa Bundt Cake in the Bundt Cakes and Ring Cakes Recipe Collection on the blog Le Ricette di Bea which you can read by clicking here.
- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 8
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All Seasons
- Energy 243.73 (Kcal)
- Carbohydrates 41.78 (g) of which sugars 17.41 (g)
- Proteins 5.82 (g)
- Fat 7.28 (g) of which saturated 1.75 (g)of which unsaturated 1.08 (g)
- Fibers 0.73 (g)
- Sodium 146.35 (mg)
Indicative values for a portion of 50 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 a 10-inch Cocoa and Chocolate Chip Bundt Cake
- 1 2/3 cups All-Purpose Flour
- 1/2 cup Sugar
- 1/3 cup Potato Starch
- 1/4 cup Sweetened Cocoa Powder
- as needed Chocolate Chips
- 1/4 cup Extra Virgin Olive Oil
- 3 Eggs
- 1/4 cup Milk
- 1 packet Vanillin (or one vial)
- 1 pinch Salt
- 1 packet Baking Powder
Tools
- 1 Hand Mixer
- Oven
- 1 Bowl
- 1 Bundt Pan
- 1 Spatula
- 1 Scale
Preparation of the Cocoa and Chocolate Chip Bundt Cake
You can prepare this dessert either as a bundt cake, as I did, or as a more classic cake.
The first thing to do is to preheat the oven to 355°F in static mode.
Then take a bowl and start beating the eggs with the sugar, add a pinch of salt, the vanillin vial, the cup of milk, the cup of extra virgin olive oil, the cocoa, the potato starch, the sifted flour, and the packet of baking powder. Mix everything well.
Butter and flour the bundt pan, pour the mixture into it, and sprinkle chocolate chips and, if you have, sugar crystals on top. Make sure your batter is as thick as mine so the chips and sugar crystals will remain on the surface. Be careful if it seems too runny before pouring the batter into the pan, add a few tablespoons of flour.
Bake for about 35 minutes. Always do the toothpick test before turning off the oven. You can serve it with a dusting of powdered sugar if you like, in my case, I didn’t add it because I was already satisfied with its appearance.
Enjoy your meal!!!
Storage:
The Cocoa and Chocolate Chip Bundt Cake can also be stored in a cake container for about three or four days. I’m more than sure it won’t take all these days to finish it. However, if this is not the case, and the days I’ve mentioned exceed, you can use it as a base for an even more delicious Tiramisu.
Other recipes with cocoa:
As you can see, the dessert section of my blog is very long; I’m a dessert lover. Whether it’s cakes or bundt cakes, as long as there’s cocoa or chocolate, I’m happy. Just last week I prepared, for the umpteenth time, this Zebra Cake with cocoa, one of my favorites.
