This impressive Chocolate Chip Bundt Cake is a whole lot easier than you might think. A moist vanilla cake, packed full of dark chocolate chips and covered with a decadent chocolate ganache for a beautiful finish!

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Friends, I think this Chocolate Chip Bundt Cake needs to be added to your cake collection soon. Take it from someone who isn’t a cake decorator at all, a bundt is an easy way to make a cake look impressive. This is basically a dressed up version of my very popular Chocolate Chip Loaf Cake. It makes 16 servings and is great for any gatherings you might have this holiday season! You can even dress it up with a few fresh berries to give it more of a holiday feel.

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Ingredients

For the cake:

• 3 cups all purpose flour
• 1 1/2 cup granulated white sugar
• 2 Teaspoons baking powder
• 1/2 teaspoon salt
• 1 Cup unsalted butter at room temperature
• 3 large eggs at room temperature
• 2 teaspoons vanilla extract
• 1 cup whole milk
• 1 1/2 cups semi sweet chocolate chips

For the chocolate ganache:

• 1/2 cup heavy cream
• 5 oz semi sweet chocolate

REMEMBER, The full recipe and ingredients is located at the end of the post in the recipe card.

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Instructions

1. Preheat oven to 350 degrees F/180 degrees C. Place the rack in the middle of the oven. Grease and lightly flour a 10 cup (9 x 2 1/2 inches/23 x 6cm).
2. In a medium sized bowl sift together the flour, baking powder and salt. Set aside and remove one tablespoon of the flour to combine with the chocolate chips.
3. In a large mixing bowl cream the butter and sugar for about 2 -3 minutes until it’s pale and fluffy. Add the eggs one at a time mixing until they are incorporated into the batter. Whisk in vanilla extract.
4. In three additions add the flour and milk. Start with 1/2 of the flour mixture and stir in gently. Then add all the milk and stir in the remaining flour.
5. Toss the chocolate chips in the remaining tablespoon of flour. Fold the chocolate chips into the cake batter.
6. Spoon the batter into the prepared bundt cake pan. Bake between 45- 60 minutes or until a toothpick inserted comes out with a few moist crumbs. Remove from oven and set on a cooling rack in the pan for 10 minutes.
7. Invert the cake on the cooling rack after 10 minutes and leave to cool completely.
8. Make the ganache by adding the cream to a small saucepan set over medium heat. Bring to a simmer and remove from heat. Add the chopped chocolate and stir until melted and smooth. about one minute.
9. Pour the ganache over the cake while it’s on the cooling rack. Set a sheet of parchment paper or aluminum foil under the baking rack to catch drippings.
10. Allow the ganache to set and dry. Cake will keep up to three days in an airtight container at room temperature.

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Tips For Bundt Cakes

• Use correct pan size – It’s important that you use the correct bundt size for this recipe. I used a 10 cup pan, but up to a 12 cup pan will work. If you pan is too small, the cake will rise too much, spill over and then deflate. If the pan is too large, you won’t get the desired shape.
• Bake at correct temperature – Bundt cakes are usually baked at 350 degrees c/180 degrees f. If the oven is too hot, the cake will rise and brown too quickly, leaving the inside of the cake underdone.
• Grease and flour the pan – It’s important to do two of these steps. Make sure to grease every crevice of the bundt pan to ensure the cake doesn’t stick. Then coat the entire pan with flour and shake off any excess flour. The flour helps the batter stick to the sides as it rises during baking.
• Fill the bundt pan with the correct amount of batter – Your batter should fill about 2/3 of the cake tin for optimal results.
• Cool in pan – bundt cakes need to cool in the pan for about 10 minutes before inverting them onto a cooling rack. It’s fragile when it comes out of the oven and will likely fall apart if you turn it out too soon.
• Invert after 10 minutes – Invert the cake onto a cooling rack after 10 minutes. If you leave it any longer, the cake may start to stick to the bundt pan.

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Tips for Glazing a Bundt Cake

• Chose a pourable topping – I used chocolate ganache, but you could use cream cheese glaze, caramel sauce or even a sugar glaze. Make sure it’s thin enough to pour but thick enough to stick to the cake.
• How to pour the glaze/frosting – Put the glaze/frosting into a jug with a spout, like a measuring jug. Place the cake on a cake plate or stand. Start pouring over the top and turning the cake as your pour. It will naturally fall down the cake into the crevices of the cake. I found this helpful video online that you might like too.

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Substitutions

This cake has been tested exactly as written in the recipe card, and there aren’t many substitutions I would recommend for the same results. However, here are a few changes that could me made to the topping.

• Chocolate ganache – This was my choice of topping for this cake and it worked wonderfully. However, you could use a sugar glaze, a cream cheese glaze dust it with powdered sugar or even use Homemade Caramel Sauce.
• Add additional toppings – Feel free to add shredded coconut, slivered almonds, chopped nuts or even chocolate shavings to make the cake even more decadent.

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Serving & Storage

This cake is fantastic served just as it is or with vanilla ice cream or even fresh whipped cream. See below how to store the cake.

• At room temperature – Keep this cake on the counter in a cake tin or any other air tight container up to 3 days.
• In the refrigerator – You can alternatively store the cake in the fridge for about three days as well. Just make sure to bring it to room temperature before serving.
• In the freezer – This cake freezes really well for up to two months. I recommend making sure you use a proper freezer proof container and make sure there isn’t much leftover space in the container for air. Please note that the ganache will lose some of it’s shine if it’s frozen. Alternatively, you can freeze the cake and add the ganache after it has defrosted.

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Frequently Asked Questions

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Thanks For Stopping By & Hope To See You Soon!