Bicolor bundt cake: tall and soft for a delicious snack!
published on 9 August, 2022 at 10:48
This is so moist and fluffy!
INGREDIENTS
INGREDIENTS
4 eggs
200g (1 cup) of sugar
1/2 of lemon (zest)
120ml (1/2 cup) of water
120ml (1/2 cup) of sunflower oil
350g (3 cups) of all-purpose flour
16g (1 tbsp) of baking powder
100g (3/4 cup) of chocolate chips
20g (1/4 cup) of cocoa powder
200g (1 cup) of sugar
1/2 of lemon (zest)
120ml (1/2 cup) of water
120ml (1/2 cup) of sunflower oil
350g (3 cups) of all-purpose flour
16g (1 tbsp) of baking powder
100g (3/4 cup) of chocolate chips
20g (1/4 cup) of cocoa powder
METHOD
- In a bowl add the eggs and mix with the mixer. Add the sugar, lemon zest, water, and sunflower oil and mix again.
- Gradually add the flour, continue to mix, and also the baking powder until all is well combined.
- Add the chocolate chips and mix with the spatula.
- Split the mixture into two halves. Add the cocoa powder into one half and mix with the mixer.
- Pour the first half of the mixture into the mold (24cm - mold size) and on top pour the cocoa mixture.
- Bake the cake in the oven at 180°C/360°F for 45 minutes.
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