This Chocolate Chip Bundt Cake is so moist and rich. A quick and easy dessert. I found this recipe online and I tweaked a little bit so I could make using my awesome KitchenAid Mixer.
For the Cake:
– 2 cups of all-purpose flour
– 2 cups plus 4 tablespoons of sugar
– 1 cup of unsweetened cocoa powder
– 1 teaspoon of baking soda
– 12 tablespoons of unsalted butter (at room temperature)
– 4 tablespoons of vegetable oil (or canola oil)
– 4 large eggs
– 2 teaspoon of vanilla extract
– 1 cup of cold water
– 1 cup of semi-sweet mini chocolate chips
For the chocolate ganache
– 2 cup of semi sweet chocolate chips (you can mix the left over of mini chocolate chips and regular size chocolate chips if you like)
– 1 1/3 cup of heavy cream
– 2 very small pinches of salt
HOW TO MAKE IT:
Preheat your oven to 325 F and grease a Bundt Cake pan with butter.
In your KitchenAid Mixer bowl mix on low speed flour, cocoa powder, sugar, baking soda and salt with the flat beater attachment on just until well mixed.
Add butter, eggs, vegetable oil, vanilla extract and 4 tablespoons of water, beat it on low speed until the ingredients get moist.
Turn the mixer to medium speed and beat it for 1 minute. Scrape bottom and sides of the bowl.
Add 6 tablespoons of water and beat it for about 30 seconds. Scrape bottom and sides of the bowl again.
Add another 6 tablespoons of water and beat it for about 1 minute (until the batter looks smooth)
Add mini chocolate chips in a small bowl and sprinkle a little flour over it (this will prevent the chocolate from sinking to the bottom of the cake) Mix it well.
Fold the mini chocolate chips into the batter, folding mean you will gently fold the dough from the sides over to the chocolate chips.
Pour the cake batter into the Bundt cake pan and spread it evenly.
Bake it for about 40 minutes (it might take longer); do not open the oven before the first 30 minutes. Insert the toothpick to see if your cake is ready.
When your cake is baking, you can start the ganache, because the longer the ganache will sit cooling off the better, because it will thicken up.
For the Ganache you will pour the heavy cream on a saucepan and warm it up (don’t boil it just warm it up).
Once the cream is hot take out of the stove and add chocolate chips. Let the chocolate chips melt a little bit, and then you can whisk it all together.
When your cake is ready, you can take it out of the pan with the cake still warm, but be careful so you don’t break the cake. The best way is to let it cool down a bit then take it off, but oh well, I can’t wait
Drizzle the chocolate ganache all over the top of the cake and save a little so guests can pour a little more over their vanilla ice cream that you for sure will serve with this cake, hehehe.
Enjoy your moist Chocolate Chip Bundt Cake.