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!
Ingredients:
Bring to a boil, then reduce to medium and simmer 10-12 minutes, or until fork tender.
Cool for a few minutes, then blend in a blender or food processor until pureed. I used an immersion blender which was handy.
Scoop out 1 cup of the puree, stir the milk in, and set aside. Drizzle the remaining puree over ice cream, put it in yogurt, or slurp it later.
Add the eggs one at a time, beating after each.
Add the oil and beat to combine.
Add the flour mixture in 3 additions alternating with the apple puree mixture in 2 additions. Add the vanilla and beat until just evenly mixed.
Pour the batter into the greased bundt and bake 35-45 minutes, until a toothpick inserted into the middle comes out clean.
Cool in the pan 10 minutes, then turn out onto a cooling rack for at least 30 minutes.
While the cake cools, make the glaze by melting the butter, sugar, and water over medium high heat. Boil 1-2 minutes, then remove from the heat and add the hard cider (or extra puree) and stir together. Make the cinnamon sugar coating by stirring the ingredients together in a small dish.
Put a pan under your wire rack, then pour or brush the glaze evenly over the cake. Sprinkle the cinnamon sugar coating onto the glaze, pressing into the sides as needed. Slice, and enjoy!
Ingredients:
Lifting the parchment, use it to pour the flour into a bowl and whisk out the clumps. Add the salt and set aside.
Cream the butter and sugars in a medium bowl until light and fluffy.
Beat in the milk and vanilla.
Stir in the mini chips by hand.
Get your pretzels and your cookie dough ready back by your pan. Scoop out two-teaspoon portions of cookie dough – an actual dough scoop would be useful and provide more even portions, but my scoop is definitely bigger than that. Sandwich each ball of dough between two pretzels and squeeze until they hold together, then place on the pan. Once all the dough has been sandwiched, freeze all the sandwiches for at least 15 minutes.
Refrigerate until set, then transfer to a tupperware and store any you don’t eat right away in the fridge.
Ingredients:
Add the sugar, soy sauce, sesame oil, chili garlic sauce, and ginger, stirring well.
Reduce the heat to low and cook for 5 minutes, continuing to stir.
Add the green onions followed by the zoodles and stir in briefly – just long enough to warm, not long enough to turn your zucchini squishy.
Serve the beef mixture over rice, topped with grated carrot and sesame seeds.
Add the chicken and about 1 tablespoon of additional olive oil if needed. Brown the chicken on both sides, stirring so vegetables don’t over-brown.
Add the stock, rice, and 1 teaspoon of salt. Bring to a slow boil, then reduce to low and simmer 30 minutes.
Transfer 1 1/2 cups of broth to a small bowl to cool slightly. Remove the chicken with tongs and shred with a fork, then set aside.
Once all the reserved broth has been added, slowly whisk the mixture back into the soup.
Preheat your oven to 350 degrees. Butter and flour a 9″ cake pan.
In a medium bowl, melt 8 tablespoons of the butter. Whisk in the buttermilk, eggs, and vanilla.
Transfer to the prepared cake pan.
Bake 30-35 minutes, until a toothpick inserted in the center of the cake comes out clean.
Let cool in the cake pan for 15 minutes, then turn out onto a plate/platter.
Melt the remaining 2 tablespoons of butter and stir together with the honey.
Spread evenly over the top of the cornbread, then serve either warm or at room temperature.
Ingredients:
Combine the gochugaru, gochujang, soy sauce, 2 tablespoons of the oil, the pepper, sugar, garlic, ginger, salt, and water in a bowl or large ziplock, and mix together well.
Add the chicken, turn to coat, and set aside. I actually did this part before work this most recent time I cooked this, to make things faster in the evening, but a long marinating time isn’t necessary.
In a large cast-iron skillet, heat the remaining tablespoon of oil over medium-high heat. Add the rice cakes and cook until all the rice cakes are soft and chewy, 3-4 minutes, then remove from the pan to a bowl and set aside.
Add the chicken mixture to the now-empty pan. Cover and cook, stirring occasionally, 8 minutes. Meanwhile, move a rack to the center position in the oven and preheat the broiler on high.
Add the rice cakes to the chicken mixture and stir in. Reduce the heat to low, cover again, and cook another 5 minutes, or until the chicken is fully cooked.
Sprinkle the cheese evenly over the top of the chicken mixture, then transfer into the oven.
Broil until cheese is melted completely and starting to brown – check at 2 minutes, and every minute after to prevent burning, but only 2 or 3 should be necessary.
Remove from the oven and let sit 5 minutes for the cheese to set some, then serve still hot.
Heat the oil in a large, heavy-bottomed saucepan. Saute the green onions and garlic over medium heat for 1 minute until softened, not browned.
Add the stock, corn, prawns, and the chili paste/sauce if using.
Bring to a boil, stirring occasionally. Season to taste, then serve at once, sprinkled with coriander leaves.
Ingredients:
Add the brown sugar to the melted butter remaining in the pan and continue to cook until the sugar is dissolved into the butter, then remove from the heat.
Unroll one of the prepared pie crusts into the pan over the melted butter.
Fill with the canned pie filling, then sprinkle 1 tablespoon of the cinnamon sugar over the pie filling.
Top with the second pie crust, then brush the top crust with the reserved butter, and sprinkle with the remaining tablespoon of cinnamon sugar. Cut vents in the middle of the top crust.
Bake for 30 minutes, or until the crust is browned and the filling is bubbling. Serve still hot, with ice cream!
Ingredients:
In a large bowl, stir together the flours. Add the yeast mixture and stir until mostly sticking together, then turn out onto a floured board and knead for 5 minutes, adding extra wheat flour if needed. I did need a fair bit more to reduce stickiness.
Spread the dough into a 1/2″ thick oval on a parchment- or silpat-lined baking sheet and let rise 40-50 minutes until doubled. 
Pour the remaining olive oil over the surface and sprinkle with the garlic, salt, and herbs.
Bake 20-25 minutes, or until the bread is lightly golden. Let cool a few minutes, then serve.
I had this one around 4 or 5 days (I made A LOT of food that day, and was eating it alone) and it got mold when kept in a big ziplock, so this might be moist enough that it’s better to eat, with company, in a day or two.
sparecake 