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Chocolate Chip Bundt Cake with Rich Chocolate Glaze Recipe

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  • Author: Sara
  • Total Time: 1 hour
  • Yield: 12 servings

Description

This Chocolate Chip Bundt Cake is a moist, tender cake infused with warm cinnamon and studded generously with mini semi-sweet chocolate chips. Finished with a luscious bittersweet chocolate glaze, this indulgent dessert is perfect for sharing at any gathering or enjoying as a comforting treat.

Ingredients

Dry Ingredients

  • 3 cups all-purpose flour
  • 3 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/2 teaspoon ground cinnamon

Wet Ingredients

  • 6 tablespoons unsalted butter (melted and still warm)
  • 1/3 cup vegetable oil
  • 1 cup granulated sugar
  • 1/2 cup light brown sugar (packed)
  • 3 large eggs
  • 1/3 cup sour cream (room temperature)
  • 1 cup buttermilk (room temperature)
  • 1 tablespoon vanilla extract

Chocolate

  • 1 1/2 cups mini semi-sweet chocolate chips
  • 3 oz bittersweet chocolate (finely chopped)

Chocolate Glaze

  • 4 tablespoons unsalted butter
  • 1/4 cup heavy cream
  • 1/2 teaspoon vanilla extract
  • Pinch salt
  • 1 1/4 cups powdered sugar (measured then sifted)

Additional

  • Coarse sugar for sprinkling on top (quantity as desired)
  • Nonstick cooking spray (preferably one that contains flour) for bundt pan

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Spray a 10-12 cup bundt pan generously with nonstick cooking spray that contains flour to ensure the cake releases easily after baking.
  2. Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and ground cinnamon until fully combined. This ensures even distribution of leavening agents and spices.
  3. Combine Wet Ingredients: In a separate medium bowl, whisk the melted unsalted butter, vegetable oil, granulated sugar, light brown sugar, and eggs until smooth and well blended. Then whisk in the sour cream, buttermilk, and vanilla extract until the mixture is homogeneous.
  4. Combine Wet and Dry: Pour the wet ingredients over the dry ingredients. Using a rubber spatula, gently stir to combine. When the batter is about halfway combined, fold in the mini semi-sweet chocolate chips. Continue mixing just until no flour streaks remain. The batter will be thick; avoid overmixing to keep the cake tender.
  5. Fill and Bake: Spoon the thick batter carefully into the prepared bundt pan, smoothing the surface. Sprinkle coarse sugar evenly over the top for extra texture and a slight crunch. Bake in the preheated oven for 40-45 minutes or until a toothpick inserted in the center comes out clean or with just a few moist crumbs attached.
  6. Cool: Remove the cake from the oven and let it cool in the pan for 10 minutes. Then invert the bundt pan onto a cooling rack and let the cake cool completely to room temperature. This prevents the glaze from melting prematurely.
  7. Prepare Chocolate Glaze: In a microwave-safe bowl, combine the finely chopped bittersweet chocolate, 4 tablespoons unsalted butter, and 1/4 cup heavy cream. Heat at half power in 30-second increments, stirring thoroughly between each, until the chocolate and butter are completely melted and smooth.
  8. Finish Glaze: Whisk in the pinch of salt and 1/2 teaspoon vanilla extract into the melted chocolate mixture. Gradually whisk in the sifted powdered sugar until the glaze is smooth and creamy. Let the glaze sit for 1 to 4 minutes to thicken slightly so it will adhere to the cake instead of sliding off.
  9. Glaze the Cake: Pour or drizzle the chocolate glaze evenly over the cooled bundt cake. Allow the glaze to set before serving to achieve a shiny, luscious finish.

Notes

  • Room temperature ingredients (eggs, sour cream, buttermilk) yield a smoother batter and better cake texture.
  • Do not overmix the batter to ensure a tender crumb; mix just until combined.
  • Use a bundt pan with a capacity of 10 to 12 cups for best results.
  • Coarse sugar is optional but adds a nice crunch and sparkle on top.
  • If glaze is too thin, let it sit a little longer; if too thick, add a small splash of heavy cream to adjust consistency.
  • The cake can be stored at room temperature in an airtight container for up to 3 days or refrigerated for up to a week.
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://sarabaking.com/chocolate-chip-bundt-cake-with-rich-chocolate-glaze-recipe/