Italian Chocolate Chip Bundt Cake

5 from 5 votes

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

Prep Time15

Cook Time35

Total Time50

Course: Dessert

Cuisine: Italian

Servings: servings

Calories: 244kcal

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

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!

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.