Flavorful Snack For Weight Loss

Chocolate Bundt Cake

Average: 5 (2 votes)
(2 votes)
Chocolate Bundt Cake
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Health Score:
4,4 / 10
40 min.
ready in 1 hr 30 min.
Ready in

Healthy, because

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Nutritional values

You can't beat him! The chocolate cake with cinnamon becomes particularly juicy thanks to apple sauce and provides a natural, pleasant sweetness. At the same time, it saves on added sugar. Moreover, the chocolate slows down stress thanks to its high cocoa content. The secondary plant substances and magnesium have a gently relaxing and calming effect.

Which cinnamon can I use for the chocolate cake? People who consume many cinnamon products and season a lot with cinnamon should use Ceylon cinnamon. This contains much less coumarin and is harmless to health.

1 Bundt pan contains
(Percentage of daily recommendation)
Calorie538 kcal(26 %)
Protein11.3 g(12 %)
Fat35.13 g(30 %)
Carbohydrates53.59 g(36 %)
Sugar added16.63 g(67 %)
Roughage0.46 g(2 %)
Vitamin A204.42 mg(25,553 %)
Vitamin D0.85 μg(4 %)
Vitamin E2.95 mg(25 %)
Vitamin B₁0.13 mg(13 %)
Vitamin B₂0.2 mg(18 %)
Niacin1.2 mg(10 %)
Vitamin B₆0.03 mg(2 %)
Folate20.44 μg(7 %)
Pantothenic acid0.09 mg(2 %)
Biotin3.33 μg(7 %)
Vitamin B₁₂0.53 μg(18 %)
Vitamin C0.27 mg(0 %)
Potassium145.7 mg(4 %)
Calcium65.54 mg(7 %)
Magnesium8.36 mg(3 %)
Iron3.09 mg(21 %)
Iodine24.68 μg(12 %)
Zinc0.16 mg(2 %)
Saturated fatty acids20.16 g
Cholesterol109.82 mg


For the batter
softened butter (for the pan)
Pastry flour (for the pan)
150 grams Dark couverture chocolate
250 grams softened butter
200 grams sugar
5 eggs
400 grams Pastry flour
50 grams ground Hazelnuts
½ teaspoon Ground cinnamon
50 grams cornstarch
1 teaspoon Baking powder
100 milliliters milk
For the topping
150 grams Dark couverture chocolate
1 tablespoon Rum (or cream)
How healthy are the main ingredients?

Preparation steps


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


For the batter, chop the chocolate and melt over a hot water bath. Allow to cool. Beat the butter and sugar until light and fluffy. Gradually stir in the eggs and melted chocolate. Mix the flour, nuts, cinnamon, cornstarch and baking powder. Alternately stir the flour mixture and milk into the butter mixture. Pour the batter into the cake pan and smooth. Bake for about 50 minutes, until a toothpick inserted into the center comes out clean. Cool slightly, remove from the pan and cool completely on a wire rack.


For the topping, melt the chocolate over a hot water bath. Stir in the rum. Pour over the cake. Let dry and serve.