This Chocolate-Almond Bundt Cake is a decadent dessert that combines the rich flavors of dark chocolate and almonds, perfect for any occasion.
The recipe’s soft, moist texture and deep, chocolatey notes make it a true treat for your taste buds.
Why Nonna Suggests This Recipe:
Nonna loves this recipe because it strikes the perfect balance between indulgence and tradition.
With its rich flavors and simple preparation, it’s ideal for gatherings, family dinners, or just a quiet moment with a cup of coffee.
Nonna guarantees it’s a crowd-pleaser that’s easy to master!
Cooking Times
- Preparation Time: 20 minutes
- Baking Time: 55–65 minutes
- Cooling Time: 10 minutes (in the pan) + complete cooling on a rack
- Total Time: Approximately 1 hour 30 minutes
Ingredients
- 1 ¾ cups 00 flour (or all-purpose flour) (215 grams)
- 1 cup almond flour (100 grams)
- 1 tsp baking powder (5 grams)
- Pinch of salt
- ⅓ cup unsweetened cocoa powder (45 grams)
- 1 cup plain white yogurt (240 grams)
- 1 cup (2 sticks) unsalted butter, softened (220 grams)
- 1 ½ cups granulated sugar (300 grams)
- 4 medium eggs, at room temperature
- 1 tsp vanilla extract
- 2 oz dark chocolate (70%), melted (60 grams)
For Decoration:
- Powdered sugar, to taste
Step-by-Step Recipe
- Preheat the Oven:
- Preheat your oven to 165°C (325°F) in static mode.
- Prepare Dry Ingredients:
- Sift the 00 flour, cocoa powder, baking powder, and almond flour together in a bowl. Set aside.
- Cream Butter and Sugar:
- In a clean bowl, use beaters to cream the butter, sugar, salt, and vanilla. Beat for 5 minutes on medium/high speed until light and fluffy.
- Add the Eggs:
- Add the eggs one at a time, beating on low speed after each addition until well incorporated.
- Incorporate Dry and Wet Ingredients:
- Gradually add the dry ingredients to the creamed mixture in three parts, alternating with the yogurt. Continue to mix on medium/low speed until the batter is smooth and blended.
- Add Melted Chocolate:
- Fold in the melted dark chocolate using a silicone spatula, ensuring it’s evenly incorporated.
- Prepare the Bundt Pan:
- Butter and flour a 25-cm (10-inch) bundt pan. Pour the batter into the prepared pan and smooth the top.
- Bake the Cake:
- Bake in the preheated oven for 55–65 minutes. Check for doneness with a toothpick; it should come out clean or with a few moist crumbs.
- Cool the Cake:
- Let the cake rest in the pan for 10 minutes. Carefully unmold it onto a wire rack and allow it to cool completely.
- Decorate:
- Once cooled, generously sprinkle the cake with powdered sugar before serving.
Nonna’s Tricks
- Softened Butter: Make sure the butter is soft but not melted for the best creaming texture.
- Room-Temperature Eggs: This helps the batter emulsify better and rise evenly.
- Toothpick Test: Insert a toothpick into the thickest part of the cake; if it comes out clean, the cake is ready.
- Decoration Tip: For a festive touch, add some chocolate shavings or almond slices along with powdered sugar.
Nutritional Facts (per serving, approximate based on 12 servings)
Nutrient Amount Calories 360 Total Fat 22g Saturated Fat 13g Cholesterol 105mg Sodium 95mg Total Carbohydrates 37g Dietary Fiber 2g Sugars 25g Protein 6g Nonna’s Conclusion
This chocolate-almond bundt cake is a rich, moist treat that’s perfect for any occasion.
Nonna loves it for its deep chocolate flavor and delicate almond notes.
Serve it with a cup of coffee or tea, and it will quickly become a family favorite. Buon appetito!
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