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5.0 from 15 votes

Italian Chocolate Chip Bundt Cake

Italian Chocolate Bundt Cake, an easy soft moist Chocolate Ciambellone sprinkled with Chocolate Chips. Serve it plain or dusted with powdered sugar. 

Prep Time
15 mins
Cook Time
15 mins
Total Time
50 mins
Servings: 10 servings
Calories: 244 kcal
Course: Dessert
Cuisine: Italian

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

    Cup of Yum
  1. Pre heat oven to 350F (180C). Grease and flour a 9 inch (23 cm) Bundt / Tube Pan.
  2. Sift together the flour (corn starch if substituting), cocoa, baking powder, baking soda and salt. Set aside.
  3. In a small bowl mix together the yogurt and milk. Set aside.
  4. 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.
  5. 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.
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Nutrition Information

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

% 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.