Chocolate and egg yolk Bundt cake

With this chocolate and yolk bundt cake we mark the start of oven season and delicious homemade cakes. Bundts are something children are passionate about because they marvel at their shape and silhouette, and they look amazing if you’re going to give one as a gift or if you have guests at home.

This is not my first bundt cake where chocolate is the star, but it is the first that I have covered with a delicious yolk cream that we ended up eating with spoons! A delicious suggestion that I invite you to prepare next Thursday, November 15, because it’s International Bundt Day, a perfect excuse to make this cake with all the love for your household. Happy celebration!

Bundt cake with Kugelhopf mold by Nordic Ware and Pallarès carbon steel knife

Ingredients

• 4 eggs
• 250 g sugar
• 250 g butter at room temperature
• 250 g flour
• 200 ml liquid cream
• 1 packet of baking powder
• 250 g hot chocolate powder
• Spray for greasing molds or butter
• 8 yolks
• 375 g sugar
• 1 tablespoon cornstarch (Maizena)
• 125 ml water

Preparation

1. In the bowl of the KitchenAid and with the paddle attachment we mix the butter with the sugar. (can be done by hand or with another mixer)
2. When well combined we add the eggs one by one while continuing to beat.
3. We add the liquid cream and beat again.
4. We add the flour and baking powder in several additions while continuing to stir with the paddle, or with a spoon if doing it manually.
5. Finally we add the chocolate powder in a couple of additions.
6. When we have a smooth, homogeneous batter we pour it into the bundt cake pan previously greased with the release spray (or if not available with melted butter).
7. We bake it at 180ºC for 40 minutes, or until a skewer comes out clean.
8. Once removed from the oven, we wait about 12 minutes before unmolding. If you do it sooner it can break, and if you wait longer it may stick.
9. While the bundt cools we prepare the yolk cream.
10. In a saucepan we put the water and sugar over medium heat until a syrup forms. You’ll know it because when lifting a little with a spoon a very thin thread will fall back into the pan.
11. We let it cool slightly and beat the yolks in a bowl with the help of a whisk.
12. We add the syrup little by little while stirring into the yolks.
13. We pour part of this yolk cream over the bundt and reserve the rest in a sauce dish or ramekin in case someone wants seconds.

Bundt cake with Kugelhopf mold by Nordic Ware and Pallarès carbon steel knife

The Bundt cake accompanied by this yolk cream is super moist, and truly exquisite for those who, like us, are hopeless sweet lovers.