Italian Chocolate Chip Bundt Cake
User Reviews
5.0
15 reviews
Excellent
Italian Chocolate Chip Bundt Cake
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Italian Chocolate Bundt Cake, an easy soft moist Chocolate Ciambellone sprinkled with Chocolate Chips. Serve it plain or dusted with powdered sugar.
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Ingredients
- 1¼ cups + 2 tablespoons cake flour (163 grams total, if you double the recipe then double this amount)
- ¼ cup unsweetened cocoa dutch processed
- 1½ teaspoons baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- ¼ cup + 1 tablespoon plain yogurt** room temperature (75 grams total if you double the recipe then double this amount)
- ¼ cup milk (I use 2% or whole) room temperature
- 1 large egg room temperature
- 2 large egg yolks room temperature
- 1 teaspoon vanilla
- 1 cup granulated sugar
- ¼ cup + 3 tablespoons oil (vegetable oil, coconut oil, light olive oil or melted butter (87 grams total)
- ⅓ cup mini chocolate chips (dark or milk or mixed) mixed with 1 teaspoon of flour
Instructions
- Pre heat oven to 350F (180C). Grease and flour a 9 inch (23 cm) Bundt / Tube Pan.
- Sift together the flour (corn starch if substituting), cocoa, baking powder, baking soda and salt. Set aside.
- In a small bowl mix together the yogurt and milk. Set aside.
- In a large bowl beat together the egg and yolks, sugar, vanilla and sugar until light approximately 5 minutes, then slowly add the oil and beat to combine. Alternately add the dry ingredients with the yogurt/milk mixture. Beat to combine 1 minute.
- Pour the batter into the prepared pan, sprinkle with chocolate chips (mixed with 1 teaspoon of flour) and bake for approximately 35-40 minutes or until toothpick comes out clean. Let cool 15-20 minutes in the pan then move to a wire rack to cool completely. Dust with powdered sugar if desired before serving. Enjoy!
Notes
- You can substitute with Greek yogurt but use only ¼ cup (60 grams) + an extra tablespoon of milk.
- You can substitute with Greek yogurt but use only ¼ cup (60 grams) + an extra tablespoon of milk.
- For room temperature ingredients remove them from the fridge 45-60 minutes before using.
- Store leftover chocolate bundt cake in an airtight container or well wrapped at room temperature for 4-5 days.
- To prevent freezer burn, wrap cake in plastic wrap then foil and freeze for one month. Thaw wrapped at room temperature before serving.
Nutrition Information
Show Details
Calories
244kcal
(12%)
Carbohydrates
37g
(12%)
Protein
4g
(8%)
Fat
9g
(14%)
Saturated Fat
7g
(35%)
Cholesterol
56mg
(19%)
Sodium
107mg
(4%)
Potassium
174mg
(5%)
Fiber
1g
(4%)
Sugar
22g
(44%)
Vitamin A
90IU
(2%)
Calcium
71mg
(7%)
Iron
0.7mg
(4%)
Nutrition Facts
Serving: 10servings
Amount Per Serving
Calories 244 kcal
% Daily Value*
| Calories | 244kcal | 12% |
| Carbohydrates | 37g | 12% |
| Protein | 4g | 8% |
| Fat | 9g | 14% |
| Saturated Fat | 7g | 35% |
| Cholesterol | 56mg | 19% |
| Sodium | 107mg | 4% |
| Potassium | 174mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 22g | 44% |
| Vitamin A | 90IU | 2% |
| Calcium | 71mg | 7% |
| Iron | 0.7mg | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
15 reviews
Excellent
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