Chocolate Chip Bundt Cake

Name: Chocolate Chip Bundt Cake
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 8
Ingredients: Type 00 flour 1 cup; Sugar 0.85 cup; Dark chocolate chips ¾ cup; Natural plain yogurt ½ cup; Cornstarch 5 tbsp; Eggs medium 3; Sunflower seed oil 7.3 tbsp; Partly skim milk ¼ cup; Baking powder 3 tsp; Vanilla extract 1 tsp; Dark chocolate chips 1 oz

it de fr br es

491

Calories per serving

Vegetarian

Energy Kcal 491
Carbohydrates g 68.3
of which sugars g 40.4
Protein g 8.2
Fats g 20.5
of which saturated fat g 6.81
Fiber g 1.2
Cholesterol mg 79
Sodium mg 43

Difficulty: Easy
Prep time: 15 min
Cook time: 35 min
Serving: 8
Cost: Low

PRESENTATION

Recipe by
Pasquale Schiavone

When you think about a chocolate chip cake in Central Italy, it's all about the classic ciambellone. Really, it’s the go-to breakfast cake from Umbria to Lazio. So, what's the secret here? Moist and tender with yogurt instead of butter. Plus, dark chocolate chips—can't go wrong. They’re tossed into the mix, baking up golden and delicious.

This chocolate chip cake recipe doesn’t go for fancy stuff; it’s all about that straightforward, homemade vibe that Italian families love. The yogurt keeps it so moist and light—perfect for dunking into warm milk, you know? Which is great. Across Italy, there are loads of ciambellone variations. But this chocolate chip one? It’s a breakfast favorite. Super tasty and not too sweet.

People often call it an easy chocolate chip cake because, honestly, there are no complicated steps. It bakes up soft and light, with those dark chocolate bits offering a melty burst of flavor in every bite. Really, melty. It’s simple enough for everyday but feels special when warm. This is the kind of homemade chocolate chip cake that fits perfectly in the tradition of Italian baking. The focus? Honest flavors—making the most of what’s on hand.

And look, in different regions, you might find tweaks like a hint of lemon zest or swapping olive oil for yogurt. But honestly, the core stays the same: a soft, sweet ciambellone that turns breakfast into something to look forward to. So, if you’re after a chocolate chip cake from scratch that brings a bit of Central Italy home, this recipe’s a tasty pick. It’s a sweet reminder of how simple ingredients come together to make something really really good. For real, it makes every morning feel special.

INGREDIENTS

491

Calories per serving

For a 9-inch diameter mold: Type 00 flour 1 cup (340 g); Sugar 0.85 cup (170 g); Dark chocolate chips ¾ cup (150 g); Natural plain yogurt ½ cup (125 g); Cornstarch 5 tbsp (40 g); Eggs 3 - medium; Sunflower seed oil 7.3 tbsp (100 g); Partly skim milk ¼ cup (50 g); Baking powder 3 tsp (16 g); Vanilla extract 1 tsp

for decoration: Dark chocolate chips 1 oz (30 g)

Preparation

How to prepare Chocolate Chip Bundt Cake

To prepare the chocolate chip bundt cake, start with the batter: in a bowl, pour the eggs and add the sugar 1, then beat the mixture with an electric mixer 2 until it becomes light and fluffy and has doubled in volume. Add the vanilla extract 3.

While keeping the beaters running, add the milk 4, the oil in a thin stream 5, and the yogurt a little at a time 6.

Sift the baking powder, starch 7, and flour 8 into the bowl. Gently incorporate the dry ingredients using a spatula, moving from bottom to top to keep the mixture fluffy 9.

Once the dry ingredients are well incorporated 10, add 150 g of chocolate chips 11 and mix again with the spatula, always stirring gently from bottom to top 12.

You should obtain a homogeneous batter 13. Butter and flour a 9-inch ring mold, paying extra attention to coat the center well. Pour the batter into the mold and level it. Sprinkle the surface with the remaining 30 g of chocolate chips 14, then bake in a preheated static oven at 350°F for 35 minutes. Always perform the toothpick test before removing the cake from the oven. Let it cool 15, then remove from the mold and serve your chocolate chip bundt cake with a dusting of powdered sugar, if desired!

Storage

The chocolate chip bundt cake can be stored under a glass dome for 3-4 days at room temperature.

Advice

Give a new taste to the chocolate chip bundt cake by using different types of yogurt. Some examples? Vanilla, hazelnut, banana!

If the cake browns too much while baking, you can cover it with a sheet of aluminum foil.

Don't have a ring mold? No problem, try our Chocolate Chip Cake recipe!

This recipe is perfect for using leftover chocolate... just like the Easter chocolate egg bundt cake, soft and delicious!

Tips and Curiosities

What can I use instead of vanilla extract?
You can use vanilla bean seeds or grated lemon zest. A pinch of cinnamon will also work.
Can I replace the oil with butter?
Yes, you can use melted butter considering that 80 g of oil corresponds to 100 g of butter.
Can I use this batter to make different shapes?
With this batter, you can make cakes, muffins, or loaf cakes, but you'll need to adjust the baking times and mold sizes.
Can I use a convection oven?
It's preferable to use a static oven, but if you need to use a convection oven, reduce the temperature slightly and bake for a few minutes less. If the cake browns too much, cover it with a sheet of aluminum foil.
If I don't have chocolate chips, can I use chocolate pieces?

Yes, you can coarsely chop the chocolate.