Pan preparation is everything!

Yes, a bundt cake is a dependable, no fuss kind of cake to serve. Once it's out of the pan. There is nothing quite like the heartache of turning your masterpiece out onto a beautiful platter, and finding a chunk of the cake decided to stay firmly stuck to the pan. Nobody wants cratered bundt cake, and the way to prevent this fiasco is an ounce of prevention. Many bakers butter and flour Bundt pans, but I have the best success with cooking spray. A spray is sure to get into all the little nooks, crannies, and crevices. Spray liberally!

Have a toothpick or cake tester at the ready.

Unlike a brownie, which is good slightly underbaked, you need to bake a bundt fully. Insert a toothpick or cake tester into the thickest part of the cake to check for doneness. You should find some moist crumbs, but it should not be wet. If you manage to hit a melted chocolate chip when you test the cake, however, the toothpick will come out wet even if done. Aim for another spot and try again!

As mentioned above, the chocolate glaze is optional, but highly recommended. The other optional part is the chocolate chips on the outside of the cake. My husband thought this cake had too much chocolate, and he prefers it without the additional chocolate chips. I think my husband is crazy because a. you can never have too much chocolate, and b. the chocolate chips are so pretty on the outside. You choose what is right for you, and I will try not to judge.

Baking takes patience.

But you can also speed things along... After pouring the glaze onto the cake let it cool and set a bit before adding the chocolate chip garnish. You want to find that window between too warm where the chocolate chips melt and run off the sides, and too cool where the chocolate chips roll off. You can use the refrigerator to speed up that cooling process after the glaze pouring the glaze. The glaze never becomes so firm that you can't press chocolate chips into the cake, but that's a hassle. Find your window!

Don't need to serve 12 people, but you really want to try this cake?

You can cut this recipe in half and make it a loaf! This cake works really well as a loaf cake! Use a standard sized metal loaf pan, and reduce the bake time by about 5 minutes. It's the perfect size dessert for a family of 4, or for two people who want to have a few servings.

Chocolate Chip Bundt Cake - Just Desserts Bakehouse

Name: Chocolate Chip Bundt Cake
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Cuisine: dessert
Ingredients: 3 cups flour; 2 cups sugar; 1 teaspoon baking powder; 1 teaspoon baking soda; 1 teaspoon kosher salt; 1 1/2 cups chocolate chips; 4 eggs; 1 1/2 cups buttermilk; 1 cup vegetable oil; 1 Tablespoon vanilla; 1/3 cup heavy cream; 4 Tablespoons butter; 2 Tablespoons corn syrup; 1 cup chocolate chips; Optional Garnish: 2 cups chocolate chips

Chocolate Chip Bundt Cake

Print Recipe

A rich, chocolate chip bundt cake covered with chocolate glaze and chocolate chips is a perfect dessert to share with friends and family. This is a rich, dense, moist cake full of flavor.

Author: Darla McVay
Prep Time: 20 minutes
Cook Time: 60 minutes
Total Time: 1 hour 20 minutes
Yield: 12-16 servings 1x
Category: cake
Cuisine: dessert

Ingredients

Scale

For the Cake:

3 cups flour

2 cups sugar

1 teaspoon baking powder

1 teaspoon baking soda

1 teaspoon kosher salt

1 1/2 cups chocolate chips

4 eggs

1 1/2 cups buttermilk

1 cup vegetable oil

1 Tablespoon vanilla

For the Glaze:

1/3 cup heavy cream

4 Tablespoons butter

2 Tablespoons corn syrup

1 cup chocolate chips

Optional Garnish: 2 cups chocolate chips

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Instructions

Preheat oven to 35o

Generously spray bundt pan with cooking spray.

For the Cake: In a large bowl mix the flour, sugar, baking powder, baking soda, kosher salt and chocolate chips. Add the eggs, oil, vanilla, and buttermilk and mix to combine. Spoon the batter into the prepared pan and bake for 55-60 minutes, testing for doneness. Allow the cake to cool on a rack in the baking pan for 15 minutes before inverting the cake. Cool completely before adding the chocolate glaze.

For the Glaze: In a medium microwave safe bowl, heat the cream, butter and corn syrup until hot (about 30-45 seconds in my microwave). Add the chocolate chips and let sit for a minute as the chocolate chips soften. Stir to combine. If needed, microwave the chocolate mixture for an additional 15-20 seconds to fully melt the chocolate. Pour the chocolate glaze over the cooled cake. Allow the chocolate to set for about 20 minutes before adding the chocolate chip garnish.*

Notes

If the glaze is too warm the chocolate chips will melt and run off the sides of the cake.

Keywords: chocolate chip bundt cake

Find it online: https://justdessertsbakehouse.com/chocolate-chip-bundt-cake/