Chocolate Chip Bundt Cake
When you want a cake that’s not fussy and sure to be a crowdpleaser with adults and kids (alright so some of you who are from another planet may not like chocolate), this is the cake to turn to. Made with mini chocolate chips, that are less likely to fall to the bottom the way regular-sized chips do, this cake has a nice crumb and a delicious flavor, even without the chocolate glaze. So if you’re inclined to serve it without the glaze, at least give it a dusting of powdered sugar to elevate its plain Jane looks.
BUT, I highly recommend the chocolate glaze. I mean, come on, don’t you just want to stick your fingers onto that plate and lick those drizzles cascading down the cake? By the way, for baking, I almost always use Hershey’s Special Dark chocolate bars. You can buy them at the supermarket at a fraction of the cost of the more expensive brands, and years ago on a blind taste testing at America’s Test Kitchen tv show, Hershey’s Special Dark came out as the number one favorite. It’s delicious just for snacking straight from the wrapper too.
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- ¾ cup unsalted butter, room temperature
- ¾ cup brown sugar
- 2 large eggs, room temperature
- 2 teaspoons. vanilla extract
- 2½ cups all purpose flour
- 1¼ teaspoon baking powder
- ½ tsp. baking soda
- ¾ tsp. salt
- 1 cup Greek yogurt (I used sour cream)
- 1¼ cups mini semi sweet chocolate chips
- FOR THE TOPPING:
- four ounces bittersweet chocolate, chopped
- ½ cup heavy whipping cream
- 2 tablespoons light corn syrup (optional)
- Preheat oven to 350 degrees
- In the bowl of a stand mixer of a large mixing bowl, cream the butter and sugars together on medium speed until well combined and fluffy, about two minutes.
- Scrape the sides of the bowl and add the eggs and vanilla, and continue to beat.
- Combine the flour, baking powder, baking soda and salt in a small bowl.
- Add half of the dry ingredients into the butter mixture and beat on low until combined.
- Add the Greek yogurt (or sour cream) and beat to combine.
- Add the remaining half of dry ingredients and stir just until combined.
- Fold in the chocolate chips.
- Do not overmix.
- Spray a small, 10 cup bundt pan with a baking spray with flour or use a light spray of baking spray and dust the inside of the pan with flour. (I smeared butter inside, then sprayed with a cooking spray, then dusted with flour.)
- Spoon the batter evenly into the pan and smooth the top of the batter. It will be thick.
- Bake in a preheated oven for about 55-60 minutes or until the top of the cake is set, with no jiggling.
- Allow to cool in the pan for about 20 minutes, then invert the cake onto a cooling rack or serving platter until completely cool.
- When ready to ice, add the chocolate to a small bowl and heat the cream until almost bubbling.
- Add the warmed cream to the chocolate, cover the bowl with a piece of plastic wrap, and allow to sit undisturbed for five minutes.
- Stir to combine and add in the corn syrup, if desired.
- Pour over the cake.
I’m just having my afternoon fika (coffee break) and the small cookie I’m having suddenly looks punny. I want a slice of your Chocolate Chip Bundt Cake instead. I’ll be giving this a try for sure.
Looks so delicious and I’ll bet my grandkids would love this!!
I’m having a huge desire for chocolate now after looking at your perfect bundt cake! Wow, even the chocolate sauce is pooling perfectly in the plate! Beautiful Linda! Happy May Day tomorrow!
This is the cake I want for my birthday next year! Since I had none for mine this year!
Boo Hiss! No birthday cake this year. You need to correct that for sure next birthday.
Wonderful tip about the mini chocolate chips, never actually thought about it however it makes perfect sense. This is the type of cake I love to have on the counter to have a slice at any time of day.
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