Chocolate Chip Bundt

A chocolate chip bundt cake with a chocolate topping? Sign me up! A little bit towards dense on the dense vs fluffy scale, and quite enjoyable.

I thought it might be a good idea to ‘flour’ the bundt pan using Ovaltine to add some flavor/get the Ovaltine out of the cabinet, but it turns out something in Ovaltine melts and sticks to the pan, so this was actually a terrible idea that tore much of the outside of my cake off. Learning experience, so now you never have to try!

a bad idea

Ingredients:

Cake:

  • 2 3/4 cups cake flour
  • 2 teaspoons baking powder
  • 1 3/4 cups granulated sugar
  • 1 cup salted butter, softened
  • 3/4 cup milk
  • 4 large eggs
  • 1 1/2 teaspoons vanilla
  • 2 cups mini chocolate chips (I had to mix in some other sizes to get to 2 cups)

Glaze:

  • 3/4 cups semisweet chocolate chips
  • 3 tablespoons salted butter
  • 1 tablespoon light corn syrup

Place an oven rack in the middle of the oven and preheat to 350 degrees. Grease and flour a bundt pan well. In a medium bowl, combine the cake flour and baking powder, then set aside.

In a large bowl, beat the butter and sugar until light and fluffy.

Beat in the milk, eggs, and vanilla until evenly combined.

Add the flour mixture and beat until just combined.

Fold in the chocolate chips.

Pour the batter into the prepared bundt pan and bake 1 hour, or until it passes the toothpick test.

Cool the cake in the pan for 45 minutes, then turn out onto a wire rack to cool completely. While the cake finishes cooling, combine the glaze ingredients in a double boiler over boiling water and stir until everything is melted and smooth.

This is definitely thicker than it’s supposed to be, but I just rolled with it rather than adding some extra butter/corn syrup, all it needs to do is help cover the torn off bits anyway!

Pour the glaze over the cake.

Slice and serve, possibly with vanilla ice cream!

Chocolate Chip Bundt

From Food Folks and Fun.

Cake:

  • 2 3/4 cups cake flour
  • 2 teaspoons baking powder
  • 1 3/4 cups granulated sugar
  • 1 cup salted butter, softened
  • 3/4 cup milk
  • 4 large eggs
  • 1 1/2 teaspoons vanilla
  • 2 cups mini chocolate chips (I had to mix in some other sizes to get to 2 cups)

Glaze:

  • 3/4 cups semisweet chocolate chips
  • 3 tablespoons salted butter
  • 1 tablespoon light corn syrup

Place an oven rack in the middle of the oven and preheat to 350 degrees. Grease and flour a bundt pan well. In a medium bowl, combine the cake flour and baking powder, then set aside.

In a large bowl, beat the butter and sugar until light and fluffy. Beat in the milk, eggs, and vanilla until evenly combined, then add the flour mixture and beat until just combined. Fold in the chocolate chips. Pour the batter into the prepared bundt pan and bake 1 hour, or until it passes the toothpick test.

Cool the cake in the pan for 45 minutes, then turn out onto a wire rack to cool completely. While the cake finishes cooling, combine the glaze ingredients in a double boiler over boiling water and stir until everything is melted and smooth. Pour the glaze over the cake.

Slice and serve, possibly with vanilla ice cream!

About sparecake

My name's Corinne, and I like cake, cookies, and chocolate! Also, non-c-things such as ponies, Star Trek, and biking. I write a food blog and a blog about life, wide open spaces, and museum work. Nice to meet you!
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