Chestnut and Chocolate Bundt Cake
Bundt cake is one of the most well-known cakes in Austrian and Hungarian cuisine, often prepared for festive occasions. This chestnut and chocolate version combines the creamy texture of chestnut puree with the rich flavor of chocolate, resulting in a truly special and delicious dessert. As the chocolate aroma fills the kitchen from the oven, it instantly creates a festive atmosphere. This Bundt cake is perfect for a weekend breakfast or a family gathering when you crave something truly homey and rich.
Ingredients for this recipe
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Preparation Steps
1
Preheat your oven to 350°F (180°C). Grease a Bundt cake pan generously with butter, then lightly dust with flour.
2
Melt the dark chocolate in a double boiler or a heatproof bowl set over a pan of simmering water. Let it cool slightly.
3
In a large bowl, cream together the butter, sugar, and vanilla sugar until light and fluffy.
4
Add the eggs one at a time, beating well after each addition.
5
Stir in the chestnut puree, melted chocolate, and milk. Mix until the batter is smooth.
6
In a separate bowl, whisk together the flour, baking powder, and salt.
7
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
8
Pour the batter into the prepared Bundt cake pan and spread evenly.
9
Bake in the preheated oven for 40-45 minutes, or until a wooden skewer inserted into the center comes out clean.
10
Let the Bundt cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
11
Dust the top with powdered sugar before serving.
