Water and cocoa bundt cake

Name: Water and cocoa bundt cake
Prep time: 30 min
Cook time: 50 min
Total time: 80 min
Yield: 8
Ingredients: Type 00 flour 2 cups; Unsweetened cocoa powder 9 ½ tbsp; Sugar 1.1 cups; Sunflower seed oil ½ cup; Water (at room temperature) ½ glass; Eggs (medium) 3; Baking powder 4 tsp; Oranges 1

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Lactose Free
Vegetarian

Difficulty: Easy
Prep time: 30 min
Cook time: 50 min
Serving: 8
Cost: Low

PRESENTATION

Recipe by
Rossella Maraio

So, here's the thing, if you're craving something homemade and super simple, the Italian ciambellone is a real winner. This cocoa water ring cake offers a lighter twist—really!—by swapping butter and milk for oil and water. And it is an easy chocolate cake recipe that stays moist without feeling heavy. Perfect for breakfast or a snack—what the Italians call "merenda." Plus, the oil keeps it tender and fluffy, while cocoa powder brings that rich flavor, so you get all the good stuff without feeling weighed down.

You'll often see this chocolate bundt cake on Italian tables, especially when the family wants something sweet but not too indulgent. And look, using water instead of milk makes it lighter but still soft and fragrant, totally aligning with the Italian love for simple, genuine food made with quality ingredients. What's awesome about this homemade chocolate cake is its simplicity. It's special but no fuss.

Some folks dust it with powdered sugar or drizzle a simple chocolate glaze—which is great—but it's just as fantastic on its own. You get a moist chocolate cake perfect for dunking in coffee. Or, pack it as a snack! In various Italian regions, they might add a hint of orange zest or a spoonful of jam for a sweet twist, but the base is about easy mixing and everyday comfort. It's so so good.

Thing is, this cake stays light and moist for days. That classic ring shape? Super pretty on any table. It's the kind of treat that tempts you to cut a slice even when you're just passing by the kitchen. I mean, with its straightforward approach and honest flavors, this cocoa water ring cake shows you don't need anything complicated for a rich dessert filled with Italian charm. It's proof that simplicity and quality can deliver really really good flavors.

How to prepare Water and cocoa bundt cake

To make the water and cocoa bundt cake, first separate the egg yolks from the whites, beat the whites to stiff peaks adding half of the sugar 1, then set them aside 2. Beat the yolks with the remaining sugar 3 until you get a light and fluffy mixture.

Add the water 4 and then the oil in a steady stream 5, mix the batter for a few seconds. In a bowl, sift the flour and baking powder 6.

Add the unsweetened cocoa powder 7 and stir 8. Gradually incorporate the dry ingredients into the yolk mixture 9.

Flavor the batter with the grated zest of the orange 10. Finally, fold in the beaten egg whites, first adding a couple of tablespoons to lighten the mixture, then the rest, folding gently with a spatula from bottom to top. Butter 12 and flour a bundt pan with a 9.5-inch (34 cm) diameter.

Pour the batter inside 13 and bake in a preheated static oven at 340°F (170°C) for 45-50 minutes on the lower rack. Once the cake is baked, take it out 14, let it cool completely, remove it from the pan 15. The water and cocoa bundt cake is ready, serve it with a dusting of powdered sugar.