Description
A chocolate bundt cake with a dense and melting texture with chocolate chips (for a 6-8 cups bundt cake pan / 20 cm pan) 8- 10 servings
Ingredients
Chocolate chip bundt cake
- 144 g (1 cup) Flour - all-purpose
- 36 g (1/3 cup) Cocoa powder - unsweetened
- 1 pinch Salt
- 1/2 tsp Baking soda
- 1 tsp Baking powder
- 120 g ( 1 stick + 1 tsp) Butter - unsalted and softened
- 120 g (1/2 cup) Sugar - granulated
- 90 g ( 1/3 cup-) Brown sugar
- 3 eggs - room temperature
- 1 tsp Vanilla extract
- 120 g ( 1/2 cup) Sour cream or buttermilk or plain yogurt
- 90 ml (1/3 cup) Hot coffee - or hot water
- 100 g (1/3 cup) Chocolate chips - semi-sweet
Chocolate glaze
- 50 g ( 2 oz) Baking chocolate - chopped
- 50 ml (1/4 cup) Heavy cream - full fat
- 1 tsp Vegetable oil
Instructions
Chocolate Chip Bundt Cake
- Preheat the oven to 350°F (175°C) and grease a 6-8 cup (20 cm) bundt cake pan with nonstick spray or butter.
- In a bowl, whisk together the dry ingredients: flour, cocoa powder, baking soda, baking powder, and salt.
- In another bowl, combine the butter, brown sugar, granulated sugar, and vanilla extract. Beat with an electric mixer for 2-3 minutes until smooth and creamy.
- Add the eggs, one at a time, beating briefly after each addition until fully incorporated.
- Mix in the sour cream (or fresh cream), followed by the dry ingredients, coffee, and chocolate chips. Gently fold the mixture with a spatula until just combined.
- Pour the batter into the prepared bundt cake pan and smooth the top.
- Bake for 40-50 minutes or until a toothpick inserted into the center comes out clean. If it’s not done, bake for a few more minutes and check again.
- Let the cake cool completely in the pan before turning it out onto a serving plate.
Chocolate Glaze
- Heat the chopped chocolate, heavy cream, and vegetable oil in a double boiler or microwave, stirring until smooth and fully melted.
- Let the glaze cool slightly before drizzling it over the bundt cake.
- Serve immediately and enjoy!
Notes
Storage:
Store the chocolate bundt cake in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate it for up to 5 days or freeze slices for up to 3 months. Let refrigerated or frozen cake come to room temperature before serving for the best texture.
Tips:
- Grease the pan thoroughly to prevent sticking.
- Use hot coffee to enhance the chocolate flavor.
- Let the cake cool completely before glazing.
- Sift the dry ingredients to avoid lumps in the batter.
- Add chocolate chips last to keep them evenly distributed.
- Serve with whipped cream or fresh berries for an extra treat!
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: bundt cake, cake, Dessert
- Cuisine: american
Nutrition
- Calories: 338
- Sugar: 27
- Sodium: 223
- Fat: 19
- Saturated Fat: 11
- Carbohydrates: 41
- Fiber: 2
- Protein: 5
- Cholesterol: 89