Bicolor Bundt Cake on the Stove

Huevo San Juan®
Are you still hesitating to prepare that delicious easy dessert because you’re afraid of baking? The solution is here, with this Bicolor Bundt Cake on the Stove recipe. This fluffy vanilla and chocolate pound cake will become your guests' favorite no-bake dessert. The secret to a fluffy pound cake is the number of eggs you add, as this provides moisture and a perfect texture. What would you like to pair with this easy dessert?
Reviewed by Editorial Team of Kiwilimón
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Ingredients
12
Servings
  • 2 cups flour
  • 2 tablespoons baking powder
  • 1 tablespoon salt
  • 10 San Juan® eggs
  • 1 cup sugar
  • 1 cup butter, at room temperature (180g)
  • 2 tablespoons vanilla essence
  • 150 grams bittersweet chocolate, melted
  • icing sugar, for decoration
  • cocoa, for decoration
Preparation
20 mins
1h
Low
  • In a bowl, using a strainer, sift the flour, baking powder, and salt. Set aside.
  • In a bowl, beat the San Juan® eggs with the sugar, add the butter and vanilla essence. Gradually add the dry ingredients and beat for about 10 minutes.
  • Divide the mixture in half and add melted chocolate to one half. Mix well.
  • Pour the vanilla mixture into a previously floured and greased 20 cm diameter bundt pan, add the chocolate mixture, and gently swirl with a knife, then cover with aluminum foil.
  • In a double boiler, place the pound cake and cook over medium heat for 1 hour. Check during cooking to ensure the water does not evaporate; if it does, refill.
  • Insert a toothpick, and if it comes out clean, the pound cake is ready. Let it cool and unmold.
  • Decorate by sprinkling powdered sugar alternating with cocoa powder using a strainer.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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