Cakes & Cupcakes • Chocolate
Double Chocolate Chip Bundt Cake
December 17, 2020
This post is sponsored by Ghirardelli. As always, all thoughts and opinions are 100% my own. Thank you for supporting […]
This post is sponsored by Ghirardelli. As always, all thoughts and opinions are 100% my own. Thank you for supporting the brands that help make Browned Butter Blondie possible.
Bust out your bundt pans bakers! This rich and decadent double chocolate chip bundt cake is full of moist, fudgy chocolate flavor and is perfect for all of your cake eating occasions. Top it with a drizzle of silky smooth dark chocolate ganache for the ultimate chocolate lover’s dessert.
Hello holidazzze!!! The countdown to Christmas is on bakers! Quarantine 2.o or not, it really is the most wonderful time of the year. This year might look a little different but Christmas will forever be my favorite and I for one am looking forward to enjoying all the magic that comes with the holiday season. I’m here for the twinkly lights, the campy Christmas songs and aaallll the chocolate. Sure we need peppermint and gingerbread, maybe a little eggnog cocktail and a cranberry loaf or two. But most of all we need CHOCOLATE! If you’re like me you’ve still got presents to wrap and stockings to stuff so I’ll cut right to the chase and tell you how to make this double chocolate chip bundt cake. Break out your bundt pans friends, this one’s a keeper!
INGREDIENTS YOU NEED TO MAKE DOUBLE CHOCOLATE CHIP BUNDT CAKE
Flour. The recipe calls for regular all purpose flour, nothing fancy. Be sure to spoon and level the flour to be sure your cake doesn’t turn out dry. Or better yet, weigh your flour using a digital kitchen scale.
Butter. Use a good quality unsalted butter at room temperature for best results. Set your butter out at least an hour before baking.
Eggs. This recipe uses 4 large eggs which helps give rise and moisture to the cake. Eggs should be at room temperature along with the butter and sour cream.
Cocoa powder. For a dark color and rich chocolate taste I like to use Ghirardelli Dutch process cocoa powder. The flavor is exceptional. Make sure to sift the cocoa powder so it incorporates into the batter smoothly.
Sugar. We’ll use both brown sugar and regular granulated sugar for the perfect touch of sweetness.
Baking powder + soda. We’ll use both leaveners in this bundt to help give the cake texture and rise. Don’t forget to check the expiration dates to be sure they are fresh!
Chocolate. This cake is loaded with chocolate and it you can count on it for those occasions when you need a dessert to impress. The cake itself is full of rich, chocolate flavor and topped with a positively irresistible silky smooth chocolate ganache. The cake is sweet, but not too sweet thanks to Ghirardelli’s 60% Cacao Bittersweet Chocolate Chips. Ghirardelli’s bittersweet chocolate chips are my go-to for just about anything that calls for chocolate. They have a decadent flavor and luxuriously smooth texture that makes everything from cookies to cakes extra delicious.
Sour Cream. Thanks to a generous dollop of sour cream this cake comes out super soft and moist. If you don’t have sour cream, substitute full fat greek yogurt.
Espresso. The espresso serves to help the cocoa powder to bloom which in turn enhances the flavor of the chocolate. If you don’t have espresso you can substitute hot, strong coffee or hot water.
Vanilla. A good quality vanilla extract is important for the very best flavor.
Salt. Just a pinch helps balance the sweetness of the cake. I use regular table salt but you can also use finely ground sea salt if you have it.
BEFORE YOU BUNDT
This double chocolate chip bundt cake is easy to make and even easier to decorate. This is one recipe you’ll want to keep in your back pocket for all of those special occasions that call for cake. While this bundt cake might look fancy, she’s anything but. Read my notes below for the very best bundt every single time.
Prep your pan. This is a non-negotiable step when it comes to baking a bundt. I find that if you are using a quality nonstick bundt pan {Nordicware is my go-to}, all you need is a generous coating of non-stick baking spray to ensure a clean release of the cake once baked. Spray the pan with large, sweeping motions and don’t allow the non-stick spray to pool in the bottom of the pan.
Use room temperature ingredients. Simply put, cold ingredients don’t mix well and you’ll risk ending up with a lumpy, bumpy batter. Use room temperature butter, eggs and sour cream for best results.
Do not over mix. Be careful not to over mix your batter or the bundt may be dense and gummy. When incorporating the dry ingredients into the egg and butter mixture, do so with as few turns of the mixer as possible. I like to stir in the hot coffee and chocolate chips by hand using a wooden spoon or spatula.
Release the air bubbles. To release the air bubbles in your batter before baking, firmly tap the filled bundt pan on the counter top several times. This will help to release any bubbles and gaps in the batter and helps create a perfect crumb.
Do not over bake. No two ovens are the same so while my cake bakes in 45 minutes, your cake may take 42 or 48 minutes. I like to check the cake around the 35 minute mark and if the top appears dark and the edges are beginning to brown, cover the top of the bundt loosely with a piece of aluminum foil. The cake is baked when a toothpick inserted into the center of the cake comes out clean or with just a few crumbs remaining.
The big reveal. Okay, so your cake is baked and you’ve cooled it for exactly 10 minutes. Now it’s time for the moment of truth. It’s nerve-racking no doubt, but if you prepped your pan correctly and baked the cake perfectly, you’ll be good to go. To invert the cake, place a wire cooling rack or cake plate over the bundt pan and in one motion flip it over 180 degrees. The cake should release immediately. If today is not your lucky day and the cake does not fall away from the pan right away, flip it back over and give it a few more minutes to cool before trying again. If the cake still sticks to the bottom of the pan, do your best to salvage the pieces you can and patch it together with extra glaze. It will still taste delicious, promise!
HOW TO MAKE THE BEST DOUBLE CHOCOLATE CHIP BUNDT CAKE
I love a slice of cake, but if it’s a bundt, I probably want two. This cake is as pretty as it is delicious and it could not be easier to throw together at a moment’s notice. To make this bundt cake we start by whipping the butter until it’s pale and creamy. Add the sugars and cream together with the butter until light and fluffy. Next we scrape down the sides of the bowl and add the eggs. Be sure to incorporate each egg completely before adding the next. In goes the vanilla {use the good stuff!} before we alternate the dry ingredients with the sour cream. Begin and end with the flour mixture for best results. Finally, we stir in the hot espresso to create a dreamy batter that bakes up moist and chocolatey. Before filling the bundt mold, stir in a cup Ghirardelli 60% Cacao Bittersweet Chocolate Chips for an extra moist and chocolatey cake. Spoon the batter into the bundt pan and tap it firmly on the countertop to release any air bubbles. We’ll bake the cake for about 45 minutes, until the edges are set and the cake springs back and a toothpick inserted comes out clean.
HOW TO STORE YOUR BUNDT CAKE
It’s worth noting that this bundt is the perfect dessert to make ahead. Thanks to a generous helping of sour cream and extra chocolate chips, it will stay moist and fudgy long after it’s made so store any leftovers tightly covered in a cool, dry place. You’ll be equally happy to know this double chocolate chip bundt cake is super freezer friendly. Simply wrap the slices in a double layer of plastic wrap and then a layer of aluminum foil for safe keeping. Defrost and room temperature, glaze and serve with a glass of milk or a scoop of vanilla ice cream.
I hope you’ll give this double chocolate chip bundt cake a try for your holiday dessert. Or bookmark the recipe for any celebration worthy of cake. Here’s hoping there are a lot more of those in 2021! If you make this cake, I’d love to know what you think so leave a comment below.
Happy Holidays and happy baking!
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Double Chocolate Chip Bundt Cake
- Prep Time: 20
- Cook Time: 45
- Total Time: 1 hour, 5 minutes
- Yield: 10-15 cup bundt cake 1x
Description
Bust out your bundt pans bakers! This rich and decadent double chocolate chip bundt cake is full of moist, fudgy chocolate flavor and is perfect for all of your cake eating occasions. Top it with a drizzle of silky smooth dark chocolate ganache for the ultimate chocolate lover’s dessert.
Ingredients
For Bundt
1 ¾ cups all-purpose flour (225 grams)
½ cup Ghirardelli Premium Dutch process cocoa powder, sifted (50 grams)
1 teaspoon salt
½ teaspoon baking soda
1 ½ teaspoons baking powder
1 ½ sticks (12 tablespoons) unsalted butter, room temperature
¾ cup granulated sugar
½ cup light brown sugar, packed
4 large eggs, room temperature
2 teaspoons vanilla extract
¾ cup sour cream, room temperature
⅓ cup hot strong coffee or espresso
1 cup Ghirardelli 60% Cacao Bittersweet Chocolate Chips
For Glaze
1/2 cup heavy cream
½ cup Ghirardelli 60% Cacao Bittersweet Chocolate Chips
½ tsp canola or vegetable oil (optional for shine)
Instructions
For Bundt
Adjust the oven rack to the middle of the oven and preheat it to 350˚ F.
Add the flour, sifted cocoa powder, salt, baking soda and baking powder to a medium bowl. Set aside.
Add the butter to the bowl of a standing mixer and mix on medium-high for about one minute.
Scrape down the standing mixer bowl, and add the granulated and brown sugars to the butter. Mix on medium-high for 3-4 minutes until light and fluffy.
Add one egg at a time, fully incorporating the egg before adding the next. This will be about 20-30 seconds on medium low after each egg addition. Scrape down the mixing bowl before adding in the vanilla.
Turn the standing mixer to low, and add about half of the sour cream and then half of the dry ingredients. Add the remaining sour cream and then dry ingredients. Mix until just combined.
Remove the bowl from the standing mixer and pour in the hot coffee or espresso. Use a sturdy spatula to mix in the coffee with a few stirs.
Briefly mix in the Ghirardelli 60% Bittersweet Chocolate Chips and make a final turn of the batter to make sure all the of the ingredients are incorporated.
Spray a 10-15 cup Bundt pan generously with baking spray. Transfer the batter into the pan. Smoothe top of the batter with a spatula and give the pan a good bang on the counter to eliminate any air pockets.
Bake for 45-50 minutes. The cake is done when you press the top and it springs back, and when a toothpick comes out with a few crumbs clinging to it.
Let the cake cool for 10 minutes (set a timer). The edges of the cake will start to pull away from the pan while it cools. After 10 minutes, invert the bundt onto a wire rack and lift off the pan. If using a nonstick Bundt pan and it was well greased, the pan should easily release the cake. Let it continue to cool for 1-2 hours before adding glaze.
For Glaze
Heat heavy cream over medium low heat until it just begins to simmer. Do not boil. Add chocolate chips to a medium bowl and pour hot milk over the top. Let sit for 5 minutes and then stir until combined. Add the canola oil and stir until smooth and shiny. Pour over cooled bundt cake.
Notes
Store bundt tightly covered in a cool, dry place.
May be frozen.
Homemade Chocolate Bars
1 Comment
Dana
October 13, 2021 at 9:50 pmThis recipe is absolutely divine! I would not change a thing. I followed the instructions to a T and it was perfect. So much so that my husband and I demolished this cake in two days (smh) and now I’m craving it again. I very much appreciate the details in the instructions, as I firmly believe that this is why the good recipes, when shared, come out as promised.
Keep the chocolatey recipes coming please!