Chocolate Bundt Cake With Brown Sugar-Walnut Layer

Name: Chocolate Bundt Cake With Brown Sugar-Walnut Layer
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/4 cups all purpose four; 1/2 cup cocoa; 1/4 teaspoon salt; 1 teaspoon baking soda; 1 teaspoon baking powder; 2 tablespoons butter melted; 2 tablespoons canola oil; 2 eggs; 2 egg whites; 1 1/2 cups plain yogurt sour cream could be used too; 2 teaspoons vanilla extract; 3/4 cup sugar; 2 ounces dark chocolate; 1 tablespoon powdered sugar optional; 1/3 cup chopped walnuts; 1/3 cup brown sugar; 2 tablespoons butter melted

Servings: persons

1 1/4 cups all purpose four
1/2 cup cocoa
1/4 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
2 tablespoons butter melted
2 tablespoons canola oil
2 eggs
2 egg whites
1 1/2 cups plain yogurt sour cream could be used too
2 teaspoons vanilla extract
3/4 cup sugar
2 ounces dark chocolate
1 tablespoon powdered sugar optional
1/3 cup chopped walnuts
1/3 cup brown sugar
2 tablespoons butter melted

1
Preheat oven to 350 and spray bundt pan really well if you don't want to have what I had in the end, it had separation issues.
2
Whisk in a bowl the flour, cocoa, salt, baking powder and soda and then sift into another bowl. In another bowl, whisk melted butter and oil, and then add eggs and egg whites. Fold in yogurt (or sour cream), vanilla extract and sugar. Melt the chocolate in the microwave in 30 second intervals, stirring after each interval. Fold it into the batter. Add dry ingredients and stir until combined, don't over-stir the mix. Mix the melted butter, walnut and brown sugar together. Pour half of the batter into the pan and place the walnut layer on top of the batter and then top it with the remaining batter.
3
Bake 35-45 minutes, until a toothpick comes out clean. Cool on wire rack in the pan for 15 minutes and then, flip it over on the rack. If it doesn't come out, run a knife around the sides to help release. Remember, it still tastes great if it doesn't come out clean and that it will work next time....that's what I told myself. Top with the powder sugar by dusting it around if you wish.

886

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 1 1/4 cups all purpose four, 1/2 cup cocoa, 1/4 teaspoon salt, 1 teaspoon baking soda, and more.

Yes, Chocolate Bundt Cake With Brown Sugar-Walnut Layer falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!