Chocolate Chip Bundt Cake
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!
Servings: 16 servings
Calories: 458kcal
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
Instructions
- 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).
- 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.
- 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.
- 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.
- Toss the chocolate chips in the remaining tablespoon of flour. Fold the chocolate chips into the cake batter.
- 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.
- Invert the cake on the cooling rack after 10 minutes and leave to cool completely.
- 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.
- 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.
- Allow the ganache to set and dry. Cake will keep up to three days in an airtight container at room temperature.
*A note on times provided: appliances vary, any prep and/or cook times provided are estimates only.
Notes
- 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.
Nutrition Facts
Chocolate Chip Bundt Cake
Amount Per Serving (1 slice of cake)
Calories 458
Calories from Fat 234
% Daily Value*
Fat 26g40%
Saturated Fat 15g94%
Trans Fat 0.5g
Polyunsaturated Fat 1g
Monounsaturated Fat 7g
Cholesterol 77mg26%
Sodium 152mg7%
Potassium 219mg6%
Carbohydrates 51g17%
Fiber 3g13%
Sugar 29g32%
Protein 6g12%
Vitamin A 552IU11%
Vitamin C 0.04mg0%
Calcium 81mg8%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.