Double Chocolate Chip Bund Cake
A 6-cup bundt pan makes a perfectly sized, weekday treat. This smaller double chocolate chip bundt cake is enough to satisfy your sweet craving without leaving too many leftovers! A delicious little cake that packs a big chocolate punch! Made with dark Dutch-processed cocoa and dark chocolate chips, it's not too sweet but oh so satisfying!
Ingredients
For the Bundt
- 1 cup all-purpose flour
- ¼ cup Dutch-process cocoa powder
- ½ tsp salt
- ¼ tsp baking soda
- ½ tsp baking powder
- 6 tbsp unsalted butter (room temperature)
- ½ cup granulated sugar
- ¼ cup packed light brown sugar
- 2 large eggs (room temperature)
- 1 tsp vanilla extract
- ⅓ cup full-fat sour cream (room temperature)
- ¼ cup hot espresso or coffee
- ½ cup extra dark chocolate chips (I like Ghirardelli)
For the Ganache Glaze
- ¼ cup heavy whipping cream
- ¼ cup extra dark chocolate chips (I like Ghirardelli)
- ¼ tsp canola oil (optional for shine)
Instructions
For the Bundt
- See the "Notes" section below for high altitude adjustments!
- Preheat ovent o 350°F. Spray a 6 cup bundt pan with nonstick cooking spray and set aside (I like to use Pam for Baking for my spray).
- Whisk the flour, cocoa powder, salt, baking soda and baking powder in a medium bowl and set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl with a handheld mixer, beat the butter on medium-high for one minute. Scrape down the sides of the bowl and add in the brown and granulated sugars. Beat on on medium-high for 3-4 minutes until light and fluffy.
- Reduce mixer speed to medium-low and add in one egg at a time, incorporating fully before adding the next. Scrape down the mixing bowl and add the vanilla. Beat on low until incorporated.
- Turn the mixer to low speed and add half of the sour cream followed by half of the dry ingredients. Repeat with the remaining sour cream and dry ingredients. Mix until just combined, but do not overmix.
- Remove the bowl from the stand mixer and pour in the hot coffee or espresso. Using a spatula, gently fold in the liquid with a few stirs.
- Add in the chocolate chips and fold into the batter until just incorporated. Transfer the batter to the prepared bundt pan and smooth the top with a spatula. Bang the pan on the counter a few times to release any air bubbles.
- Bake for 35-40 minutes. The cake is done when the top springs back when pressed and when a toothpick inserted into the center comes out with a few moist crumbs.
- Let cake cool for 10 minutes on a wire rack. After 10 minutes, invert the pan onto the wire rack and lift the pan off. The cake should come out easily. Let cake cool for 1-2 hours before glazing.
For the Ganache Glaze
- Heat heavy cream in a medium saucepan over low heat until it just begins to simmer. Do not let it boil. Add chocolate chips to a medium heat proof bowl and pour the hot milk over the top. Let sit for 5 minutes and then stir until combined and smooth. Add canola oil to the mixture for added shine if desired. Pour over cooled cake.
Notes
- Bundt cake can be stored in an airtight container in a cool, dry place for up to 5 days.
- You can freeze bundt cake slices - simply wrap individual slices in plastic wrap and aluminum foil and store in a gallon ziplock bag in the freezer.
- Flour – increase by 1 tbsp
- Use 3 eggs
- Baking Soda – decrease to 1/8 tsp
- Baking Powder – decrease to 1/4 tsp
- Increase oven temperature to 360° F
- Decrease baking time by 5 or more minutes
Helpful Tools