What dessert shall we make today? I would suggest a soft chocolate and almond bundt cake. It’s a delicious cake that is enjoyable at any time of the day. Great for breakfast and a snack, but also perfect as a dessert. And of course, it’s also easy to make. So what are you waiting for?
Other bundt cakes not to miss:
- Difficulty: Easy
- Cost: Affordable
- Preparation time: 20 Minutes
- Portions: 10 people
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for Chocolate and Almond Bundt Cake
- 2 cups all-purpose flour
- 1/2 cup almond flour
- 1 packet vanillin
- 3/4 cup sugar
- 100 butter (softened)
- 3 eggs (medium)
- 1/2 cup milk
- 1 packet baking powder
- 1 tbsp marsala
- 1/3 cup dark chocolate
- 1 bar dark chocolate (100 g)
- 1/4 cup whole almonds
- powdered sugar (for dusting)
Tools
- 1 Bowl
- Electric whisks
- 1 Sieve fine mesh
- 1 Spatula
- 1 Bundt Cake Pan 10-inch diameter
Preparation of Chocolate and Almond Bundt Cake
In a large bowl, place the sugar and whole eggs.
Beat with electric whisks until the mixture is light and fluffy.
Start adding the all-purpose flour and vanillin to the mixture, sifting them through a fine mesh sieve and alternating with the milk. Continue using the electric whisks.
Add the almond flour as well.
Then add the softened butter and the liquor, and incorporate them perfectly.
Coarsely chop the dark chocolate and add it to the batter.
Finally, add the baking powder, sifting it as well through the sieve and incorporating it with a spatula.
Pour the obtained mixture into a bundt cake pan with a 10-inch diameter, previously lined with parchment paper (you can find HERE the procedure to do it best) or buttered and floured, and level well with the spatula.
At this point, insert the chocolate squares from the bar into the batter and arrange the whole almonds on the surface.
Bake the chocolate and almond bundt cake in a preheated static oven at 350°F for 30/35 minutes. Before taking it out, check its actual cooking by inserting a toothpick in the center, which should come out dry.
Let the cake cool before removing it from the pan and transferring it to a serving plate. Finish with a light dusting of powdered sugar. Enjoy! Paola
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