Chocolate Chip Bundt Cake
Submitted by clouse86
From-scratch bundt cake with brown sugar and chocolate chips baked inside, topped with a glossy chocolate glaze. One bowl, five minutes of prep, and it serves 20. The kind of cake that disappears at potlucks before you set the knife down.
YIELD
20 servingsPREP
5 minCOOK
45 minREADY
1 hrsSometimes you need a cake that looks impressive but barely requires any effort, and this bundt delivers.
Everything except the glaze goes into one bowl: flour, brown sugar, white sugar, shortening, milk, eggs, and chocolate chips. Beat for three minutes and pour it into a greased bundt pan.
The brown sugar gives the crumb a hint of caramel warmth, and the chocolate chips melt just enough to leave gooey pockets throughout.
After it cools, a quick glaze of melted chocolate chips, butter, and corn syrup gets drizzled over the ridges of the bundt for that bakery-window shine.
Pro Tips
- Grease and flour the bundt pan thoroughly, especially in the crevices. Nothing ruins a bundt cake faster than it sticking on the way out.
- Beat the batter on high for the full 3 minutes. This builds structure and gives the cake a tender, even crumb.
- Let the glaze cool slightly before drizzling. Too hot and it runs straight off; slightly thickened and it clings to the ridges.
- The corn syrup in the glaze keeps it glossy as it sets. Don’t skip it or the chocolate will dry matte.
Ingredients
Directions
Preheat oven to 350℉ (180℃).
Grease and flour a bundt pan.
Measure all ingredients except last three, in large bowl.
Blend ½ minute on low speed, scraping constantly.
Beat 3 minutes on high spped, scraping occasionally.
Pour into pans.
Bake 40 to 45 minutes or clean pick.
Cool, spread with glaze, made out of remaining ingredients.
Heat ingredients over low heat, stirring constantly until chocolate is melted.
Slightly cool and spread on cake.
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