Chocolate Bundt Cake

0
Average: 0 (0 votes)
(0 votes)
Chocolate Bundt Cake
share Share
print
bookmark_border Copy URL
Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
ready in 1 hr 35 min.
Ready in
Calories:
512
calories
Calories

Nutritional values

1 Bundt pan contains
(Percentage of daily recommendation)
Calorie512 kcal(24 %)
Protein9.57 g(10 %)
Fat29.2 g(25 %)
Carbohydrates58.85 g(39 %)
Sugar added24.78 g(99 %)
Roughage0.46 g(2 %)
Vitamin A211.52 mg(26,440 %)
Vitamin D0.86 μg(4 %)
Vitamin E2.97 mg(25 %)
Vitamin B₁0.13 mg(13 %)
Vitamin B₂0.21 mg(19 %)
Niacin1.22 mg(10 %)
Vitamin B₆0.03 mg(2 %)
Folate20.54 μg(7 %)
Pantothenic acid0.1 mg(2 %)
Biotin3.36 μg(7 %)
Vitamin B₁₂0.54 μg(18 %)
Vitamin C0.28 mg(0 %)
Potassium148.27 mg(4 %)
Calcium67.35 mg(7 %)
Magnesium8.54 mg(3 %)
Iron2.29 mg(15 %)
Iodine25.08 μg(13 %)
Zinc0.17 mg(2 %)
Saturated fatty acids16.18 g
Cholesterol112.59 mg
Author of this recipe:

Ingredients

for
1
Ingredients
softened Butter (for the pan)
Pastry flour (for the pan)
150 grams
250 grams
softened Butter
200 grams
5
400 grams
50 grams
ground Hazelnuts
½ teaspoon
50 grams
1 teaspoon
100 milliliters
100 grams
2 tablespoons

Preparation steps

1.

Preheat the oven to 180°C (approximately 350°F). Grease the cake pan with butter and sprinkle with flour.

2.

Chop the chocolate and melt over a hot water bath. Allow to cool. Beat the butter and sugar until light and fluffy. Gradually stir the eggs and chocolate into the butter mixture. Mix the flour, nuts, cinnamon, cornstarch and baking powder. Quickly fold the flour mixture and milk into the butter mixture to form a thick batter.

Pour the batter into the pan and bake for about 50 minutes, until a toothpick inserted into the center comes out clean. Cool slightly in the pan before removing and cooling completely on a wire rack.

3.

Mix the powdered sugar and cream until thick. Drizzle over the cake. Cut into pieces and serve.