Italian Chocolate Bundt Cake

This Italian chocolate bundt cake is a ring-shaped ciambellone that combines the rich flavors of chocolate with the moist and tender texture of traditional bundt cake. Sprinkled with chocolate chips and a dusting of powdered sugar, it’s a decadent dessert that pairs perfectly an espresso! 

Unfussy but delicious all the same, a slice of ciambellone is often served with espresso for a simple Italian breakfast. While this Italian chocolate bundt cake may be a bit decadent for breakfast, it resembles a traditional ring cake with its doughnut shape and can be served for dessert, although I won’t tell if you sneak a bite before then!

This simple sponge cake is effortless to put together and results in a tender, moist cake that is irresistible! Ready in only 50 minutes, you will wonder why you don’t make homemade cakes more often.

Once you nail the basics of this cake preparation including obtaining the perfect ratio of wet to dry ingredients, baking time and correct oven temperature making bundt cakes will be your new favorite way to spend time in the kitchen.

Try this Italian chocolate chip cake, brown sugar bundt cake and Italian chocolate chip ricotta cake, next! 

Ingredients Needed

• Cake flour: Cake flour is best for this sponge cake as it results in a tender crumb and fluffy texture.
• Unsweetened cocoa powder: Natural or unsweetened cocoa powder tastes best in this chocolate bundt cake.
• Baking powder, baking soda and salt: Baking staples used for leavening and to enhance taste. 
• Plain yogurt: Adds moisture to the cake without weighing it down.
• Milk: I used 2% milk for the best rich cake flavor.
• Eggs: One large egg and 2 large egg yolks add moisture and binding.
• Vanilla: Pure vanilla extract is best to use.
• Granulated sugar: Adds a sweet taste that is not overpowering.
• Vegetable oil: Any oil can be used including a light olive oil or corn oil. 
• Mini chocolate chips: You can use dark chocolate chips, milk chocolate chips or semi-sweet chocolate chips. 

How to Make Italian Chocolate Bundt Cake

To start, sift together dry ingredients of cake flour, cocoa powder, baking powder, baking soda and salt in a medium sized bowl to remove any lumps then set aside.

In another mixing bowl, whisk the wet ingredients including yogurt and milk then set aside.

In a large bowl using an electric mixture, beat together egg and yolks with sugar and vanilla for 5 minutes. Slowly add the oil and beat to combine.

Alternately add the dry ingredients with the yogurt and milk mixture and beat to combine.

Pour batter into the prepared greased and floured bundt pan, sprinkle with chocolate chips.

Bake until a toothpick inserted into the center comes out clean.

Cool for 10 minutes then remove from the pan. Dust with powdered sugar if desired before serving. 

What is an Italian Bundt Cake?

When I first arrived in Italy and was introduced to friends and family it always involved a cup of espresso with a slice of homemade ciambella. The Italian explained that this cake was similar to bundt cake, as they both have the same ring shape.

After one bite, I knew that an Italian bundt cake was nothing like the chocolate cake my mom made growing up! It was not layered with frosting and although delicious it could be a bit on the dry side. 

This Italian chocolate bundt cake recipe is made in the traditional style of Italian cakes including beating sugar and fat for 5 minutes until light and fluffy, sifting the dry ingredients, using vegetable oil rather than butter and including yogurt for moisture. It is an Italian chocolate ring cake but is also a soft and moist bundt cake!

Variations

• Chocolate glaze: Instead of dusting with powdered sugar after the cake has cooled add a decadent chocolate glaze. 
• Orange zest: Add aromatic orange zest to the batter like I do with this orange bundt cake for a fresh taste that pairs well with chocolate. 
• Add sliced pears: Add sliced pears to the top before baking like I do in this chocolate pear cake.
• Marbled: Only add cocoa powder to some of the batter for an easy Italian marble cake.
• Garnish with fresh berries: Fresh raspberries or strawberries would look so elegant plated with a slice of this chocolate ring cake.

Baking Tips

• Oil: Vegetable oil can be substituted with light olive oil or melted butter if preferred. 
• DIY cake flour: To make your own cake flour for every cup of all-purpose flour replace two tablespoons of flour with two tablespoons of cornstarch.
• Yogurt: Greek yogurt can be used but will need to be reduced to ¼ cup. Sour cream can also be used in place of yogurt. 
• No mixer: You can mix the cake entirely by hand but an electric hand mixer will make things easier!
• Prevent chocolate chips from sinking: Toss mini chocolate chips with flour before adding to the batter to prevent them sinking to the bottom.
• Cake pan: You can use a plain tube pan, fluted tube pan or a shallow tube pan called a savarin pan. I love this Nordic ware tube pan.
• Serving options: Dust with powdered sugar, serve with fresh berries and whipped cream or plate a slice with a scoop of vanilla gelato. 

Recipe FAQs

As with most Classic Italian cakes, I also sprinkled this Chocolate Chip Bundt Cake with a little powdered sugar before serving. So pour yourself a cup of coffee or tea and have a slice. I hope you enjoy it!

Updated from January 23, 2019