Italian Chocolate Chip Bundt Cake
User Reviews
5
Italian Chocolate Chip Bundt Cake
Description
This Bundt cake balances cake flour, cocoa powder, baking powder, and baking soda for a tender texture and gentle rise. Yogurt and milk add moisture and a subtle tang, while a mixture of egg whites and yolks with sugar beaten until light creates an airy batter. Vegetable oil contributes to the moist crumb. Chocolate chips mixed with flour prevent them from sinking, dispersing sweet pockets of chocolate in every slice. Baking in a prepared Bundt pan for 35-40 minutes produces a cake that is cooked through yet tender. A dusting of powdered sugar can be added after cooling for a simple finish.
The cake’s rich texture and cocoa notes make it suitable for dessert or afternoon coffee. The Bundt shape creates an attractive presentation with minimal effort, and the mini chocolate chips provide small bursts of sweetness and contrast.
Yogurt can be substituted with Greek yogurt plus a bit more milk to maintain moisture. Room temperature ingredients ensure proper mixing and rise. Leftover cake can be stored at room temperature wrapped airtight for several days or frozen if wrapped carefully and thawed before serving.
Ingredients
- 1¼ cups cake flour 163 grams total, if you double the recipe then double this amount, 2 tablespoons
- ¼ cup cocoa powder unsweetened dutch processed
- 1½ teaspoons baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- ¼ cup yogurt 75 grams total if you double the recipe then double this amount, plain, 1 tablespoon, room temperature
- ¼ cup milk 2% or whole, room temperature
- 1 large egg room temperature
- 2 large egg yolk, room temperature
- 1 teaspoon vanilla
- 1 cup granulated sugar
- ¼ cup vegetable oil 87 grams total, 3 tablespoons; or coconut oil, light olive oil, or melted butter
- ⅓ cup chocolate chips mini, dark or milk or mixed; mixed with 1 teaspoon 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
- Greek yogurt can replace plain yogurt by using ¼ cup plus an additional tablespoon of milk to keep moisture balance.
- Allow eggs, milk, and yogurt to come to room temperature before mixing for better batter consistency.
- Store leftover cake wrapped airtight at room temperature for up to 4-5 days.
- For freezing, wrap cake tightly in plastic wrap, then foil; can be frozen for up to one month and thawed at room temperature before serving.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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