Two-tone Bundt Cake

Name: Two-tone Bundt Cake
Prep time: 5 min
Cook time: 40 min
Total time: 45 min
Yield: 8
Cuisine: Italia
Ingredients: 4 units eggs; 200 g sugar; 220 g vanilla or plain yogurt; 100 g sunflower oil; 300 g all-purpose flour; 50 g cornstarch; 16 g baking powder; 1 teaspoon vanilla extract; 20 g unsweetened cocoa powder

@lericettedivane

Category: Desserts

A moist chocolate cake with yogurt, perfect for any occasion.

Difficulty: Easy

Cooking time: 40 minCooking: 40 min

Preparation time: 5 minPreparation: 5 min

Country: Italia

lericettedivane@lericettedivane

Ingredients

No. Servings

Eggs4units
Sugar200g
Vanilla or plain yogurt220g
Sunflower oil100g
All-purpose flour300g
Cornstarch50g
Baking powder16g
Vanilla extract1teaspoon
Unsweetened cocoa powder20g

Preparation Ingredients Suggestions General Information Analysis Macronutrients

Preparation

STEP 1 OF 9
Preheat the oven to 170°C, static mode up and down, and butter the chosen mold, also dusting it with flour, then removing the excess.
STEP 2 OF 9
In a bowl, combine the eggs with the sugar, beat for 4 minutes until you get a voluminous, light, and ribbon-like mixture.
STEP 3 OF 9
Next, add the yogurt and oil at room temperature.
STEP 4 OF 9
Sift the flour, cornstarch, and baking powder, incorporate them little by little, mixing gently.
STEP 5 OF 9
Finally, add the vanilla extract.
STEP 6 OF 9
Divide the batter into two, weigh about 480g and add 20g of cocoa.
STEP 7 OF 9
If the cocoa batter is very dry, gradually add a few drops of milk.
STEP 8 OF 9
Start alternating the batters, one spoonful of the white and one spoonful of the cocoa, until finished.
STEP 9 OF 9
Bake on the second to last lower shelf for about 40/45 minutes. Perform the toothpick test starting at 40 minutes.

Suggestions

Electric whisk

General Information

Storage notes

Store in a cool, dry place.

More information

Serve with a dusting of powdered sugar or whipped cream.

Origin

Italia, Sardegna

Analysis

Attention

The data represented here, limited to certain specificities, are the result of an analysis carried out using Tuduu's proprietary algorithms. As such, they may contain errors and/or inaccuracies, therefore users are always requested to verify their correctness. If anomalies are detected, please contact us at info@tuduu.it

Lifestyles

Intolerances and allergies

Macronutrients (100 gr)

Attention

The data represented here are the result of an analysis carried out using Tuduu's proprietary algorithms, based on the database provided by IEO. As such, they may contain errors and/or inaccuracies, so users are always requested to verify their correctness. If anomalies are detected, please contact us at info@tuduu.it

Preparation

STEP 1 OF 9

Preheat the oven to 170°C, static mode up and down, and butter the chosen mold, also dusting it with flour, then removing the excess.

STEP 2 OF 9

In a bowl, combine the eggs with the sugar, beat for 4 minutes until you get a voluminous, light, and ribbon-like mixture.

STEP 3 OF 9

Next, add the yogurt and oil at room temperature.

STEP 4 OF 9

Sift the flour, cornstarch, and baking powder, incorporate them little by little, mixing gently.

STEP 5 OF 9

Finally, add the vanilla extract.

STEP 6 OF 9

Divide the batter into two, weigh about 480g and add 20g of cocoa.

STEP 7 OF 9

If the cocoa batter is very dry, gradually add a few drops of milk.

STEP 8 OF 9

Start alternating the batters, one spoonful of the white and one spoonful of the cocoa, until finished.

STEP 9 OF 9

Bake on the second to last lower shelf for about 40/45 minutes. Perform the toothpick test starting at 40 minutes.

Analysis

Attention

Lifestyles

Intolerances and allergies

Macronutrients (100 gr)

Energy (kcal)	311.74
Carbohydrates (g)	38.33
of which Sugars (g)	18.55
Fat (g)	10.79
of which Saturates (g)	2.01
Protein (g)	6.66
Fiber (g)	0.92
Sale (g)	0.18