Description
A moist and delicious Bundt cake packed with mini chocolate chips and topped with rich chocolate ganache.
Ingredients
Scale
- 2 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 cup unsalted butter, softened to room temperature
- 1 3/4 cups white sugar
- 1 tablespoon vanilla extract
- 4 large eggs
- 3/4 cup full-fat sour cream
- 1 1/2 cups mini chocolate chips
- 4 oz semi-sweet chocolate (or dark)
- 1/3 cup heavy cream (33-35% MF)
Instructions
- Preheat your oven to 350°F (175°C) and grease your Bundt pan thoroughly.
- In a bowl, mix the flour, baking powder, and salt. Set it aside.
- In a larger bowl, cream the softened butter and sugar until light and fluffy.
- Add the eggs one at a time, beating well after each addition, then mix in the vanilla extract.
- Slowly add the dry ingredients to the butter mixture, alternating with the sour cream. Stir until just combined.
- Fold in the mini chocolate chips to spread that chocolatey goodness throughout the batter.
- Pour the batter into the prepared Bundt pan and smooth out the top.
- Bake for about 50-60 minutes, or until a toothpick inserted in the center comes out clean. Let it cool for 10 minutes in the pan before transferring it to a wire rack.
- For an extra chocolatey touch, melt the semi-sweet chocolate with heavy cream in a saucepan over low heat to make ganache. Stir until smooth and pour over your cooled cake.
Notes
Serve at room temperature or warm with ice cream or whipped cream for a delightful experience. Store in an airtight container for up to three days or refrigerate for a week.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 25g
- Sodium: 300mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 80mg