Lately we are talking a lot about Bundt Cake type molds . They give a simple cake a phenomenal appearance. But if you also make the cake with love and a few well-chosen ingredients, the result will be exquisite. And that is exactly what Miriam, author of The Winter Guest , has done when she tells us how to make this delicious and pretty chestnut and chocolate bundt.

Bundt cakes are something that Americans have become fashionable, like almost everything else. And there we have all gone behind. These beautiful and intricately designed pans were popularized in the US in the 1950s and 1960s by Nordic Ware and are inspired by the shape of pans for kugelhopf , a sweet bread typical of Germany and Alsace. These Bundt pans are cast aluminum and spread heat beautifully.

As these molds have a very intricate drawing, what I do to grease them well is melt the butter and brush the mold with a silicone brush. If the environment is not very warm, the thin film of butter solidifies instantly and thus we reach all the nooks and crannies, which are many. If you want more advice on how to correctly use a Bundt pan I suggest this blog article .


  • 400g of sugar
  • 250 g pastry flour
  • 60 g unsweetened cocoa powder
  • 1 ½ tsp. chemical yeast
  • 1 ½ tsp. baking soda
  • ½ tsp. of salt
  • 2 large eggs
  • 200 g of cooked chestnuts
  • 120 ml of lukewarm water
  • 120 ml of milk
  • 120ml olive oil
  • 1 ½ tsp. vanilla extract
  • Icing sugar for dusting


  1. We weigh and sift together the flour, cocoa, yeast and bicarbonate. Add the sugar and salt. We booked.
  2. In a bowl we put the eggs, the cooked chestnuts, the milk, the water, the olive oil and the vanilla extract. We beat to crush the chestnuts; They do not need to be completely crushed, finding a little piece has its charm.
  3. Prepare the mold by brushing it with melted butter and then sprinkling it with some additional cocoa; better cocoa than flour, since the cake is dark, the flour would look like a white film.
  4. Mix the liquids with the solids until homogeneous and pour the dough into the prepared mold. We cook the cake for 45 minutes at 185°, without air so that it does not dry out. We test if it is done with a skewer and take it out.
  5. We wait at least 10 minutes for it to warm up a bit and carefully turn it out of the mold on a wire rack. Let it cold down.
  6. When we are going to serve it, we put it in a beautiful dish and sprinkle it with icing sugar. No more is needed...


clara said:

gracias claudia julia por poner este bunt ,muy saludable y para los desayunos de este otoño con castanas ,riquisimo gracias por poner aceite de oliva en vez de mantequilla ideal para las personas del corazon muchas gracias eres un sol

merche said:

Me encantan los Bundt Cakes, aunque me gustaría saber si existe alguna versión más saludable …por ejemplo sustituyendo azucar y usando harina integral o de espelta…o ¿?

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