Easy Cocoa Bundt Cake

Name: Easy Cocoa Bundt Cake
Prep time: 30 min
Cook time: 40 min
Total time: 70 min
Yield: 8
Ingredients: Type 00 flour 3 cups; Unsweetened cocoa powder 50 g; Sugar 3 cups; Eggs (about 3 medium) 5.3 oz; Vegetable oil ½ cup; Partly skim milk 1 cup; Powdered yeast for sweets 0.6 oz; Powdered sugar to taste

442

Calories per serving

Vegetarian

Energy Kcal 442
Carbohydrates g 58.5
of which sugars g 24.4
Protein g 9.3
Fats g 19
of which saturated fat g 3.8
Fiber g 2.9
Cholesterol mg 71
Sodium mg 98

Difficulty: Easy
Prep time: 30 min
Cook time: 40 min
Serving: 8 persone
Cost: Low

PRESENTATION

Recipe by
Sara Bonaccorsi

Bundt Cake or Big Bundt Cake? They seem synonymous yet quantity and size make the difference. To these basic delights, we also add a super tasty version: easy cocoa bundt cake. It's very simple to make this cake that will surely enter your recipe book for snacks or breakfast. Soft, tasty, rich in cocoa...! We know you are very loyal to the grandma's bundt cake, the yogurt bundt cake or maybe to a delicious version with a surprise, the cocoa bundt cake with a coconut heart. But this time the real surprise is the preparation: the easy cocoa bundt cake is also butter-free!

If you are looking for other simple cocoa desserts, try also the chocolate and citrus bundt cake and the hot milk cocoa cake!

INGREDIENTS

442

Calories per serving

Ingredients for a 9 1/2 inches mold with a 8 inches base and a height of 4 inches: Type 00 flour 3 cups (350 g); Unsweetened cocoa powder 50 g (50 g); Sugar 3 cups (150 g); Eggs 5.3 oz (150 g) - (about 3 medium); Vegetable oil ½ cup (120 g); Partly skim milk 1 cup (220 g); Powdered yeast for sweets 0.6 oz (16 g)

for dusting: Powdered sugar to taste

Preparation

How to prepare Easy Cocoa Bundt Cake

To prepare the easy cocoa bundt cake, start by breaking the eggs into a bowl and start to lightly beat them with a hand whisk while pouring the sugar 1. Whip for a couple of minutes before pouring and mixing the milk 2 and the oil 3.

In another bowl, sift the flour and baking powder 4, do the same with the cocoa 5. Mix with a spoon to blend the powders 6.

Little by little, add the mix to the liquids and gently incorporate with the whisk 7. You will get a smooth and lump-free mixture 8. Pour the mixture into a 9 1/2-inch pan (measured on the surface) with a 8-inch base and a height of 4 inches, greased and floured 9.

Level 10 and bake at 355°F, already hot in static mode, for about 40 minutes 11. Always do the toothpick test before taking out of the oven. Let cool and gently unmold the cocoa bundt cake. Dust with powdered sugar when it's cold 12.

How to store

The cocoa bundt cake can be stored in a container for 2 days. If you want, you can also freeze it, better if cut into slices.

Tips

No need to tell you that chocolate chips in the batter will be the extra touch of flavor... white chocolate chips are also fine! But if you want to give a really tasty touch to your cocoa bundt cake then pour the chips on the just-baked cake: the heat will melt them and the effect will be delicious!

For the translation of some texts, artificial intelligence tools may have been used.