Bundt cake with chocolate and egg yolk

With this chocolate and egg yolk bundt cake we inaugurate the season of baking and delicious cakes at home. Bundts are something that children love, because they love their shape and silhouette and they are a great way to make a statement if you are going to give it 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 one that I have covered with a delicious egg yolk cream that we ended up eating by the spoonful! A delicious proposal that I invite you to prepare this coming Thursday, November 15, because it is the international bundt day, a perfect excuse to prepare this cake with all the love for those at home. Happy celebration!

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

Ingredients

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

Preparation

1. In the KitchenAid bowl and using the paddle attachment, mix the butter and sugar. (This can be done by hand or with another food processor)
2. Once well integrated, add the eggs one by one while continuing to beat.
3. Add the liquid cream and beat again.
4. We add the flour and the yeast in several batches while continuing to stir with the paddle, or with a spoon if we do it manually.
5. Finally we add the chocolate powder in a couple of times.
6. When we have a smooth and homogeneous dough, we pour it into the bundt cake mold previously greased with the release spray (or, failing that, with melted butter).
7. We put it in the oven at 180ºC for 40 minutes, or until the needle comes out clean.
8. Once the mould has been removed from the oven, wait about 12 minutes before removing it from the mould. It may break before then, and if we wait longer it may stick.
9. While the bundt is cooling, prepare the egg yolk cream.
10. In a saucepan, put the water and sugar over medium heat until a syrup forms. You will know this because when you lift it up a little with a spoon, a very thin thread will fall into the saucepan.
11. We let it cool and beat the yolks in a bowl with the help of some rods .
12. We add the syrup little by little while stirring the yolks.
13. We pour part of this egg yolk cream over the bundt and reserve the rest in a saucepan or ramekin in case someone wants to serve themselves something else.

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

The Bundt cake accompanied by this egg yolk cream is super juicy, and something truly exquisite for those who, like us, have an irremediable sweet tooth.