Chocolate Double Chocolate Chip Bundt Cake


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Chocolate Double Chocolate Chip Bundt Cake
Recipe by: Randy Pollak
Votes: 1
Rating: 5
You:
Rate this recipe!
Course Dessert
Cuisine American
Baking Cakes
Prep Time 15 minutes
Cook Time 60 minutes
Servings
20
Course Dessert
Cuisine American
Baking Cakes
Prep Time 15 minutes
Cook Time 60 minutes
Servings
20
Votes: 1
Rating: 5
You:
Rate this recipe!
Instructions
  1. 1. Position a rack in the lower third of the oven. Preheat the oven to 325F. Grease, (I use Baker's Joy), a 10" bundt cake pan.
    2. In a large mixing bowl, thoroughly mix the flour, sugar, cocoa powder, baking soda, baking powder, and salt for 60 seconds on low speed with the electric mixer. Add the butter, eggs, oil, vanilla, and brandy. Beat on low speed just until all of the dry ingredients are moist.
    3. Turn the mixer to medium speed and beat for 1 minute. Scrape the bottom and sides of the bowl. Add half the water and beat for 20 seconds on medium speed. Scrape the bowl and add the remaining water. Beat for 20-30 seconds until the batter is smooth. Fold in the chocolate chips. Scrape the batter into the pan and spread it evenly.
    4. Bake 55-65 minutes or until a toothpick inserted into center of the cake comes out clean (except for melted chocolate chips).
    5. Set the pan on a rack to cool for ten minutes. Invert the cake onto rack (turn the round cake right side up) to cool completely.
    6. To make the glaze, start by placing the chocolate chips in a medium bowl. Bring the cream and salt to a simmer in a medium saucepan. Pour the cream over the chocolate. Wait 60 seconds to soften the chocolate, and then stir until the chocolate is entirely melted and the mixture is smooth. Cool to thicken slightly. Pour glaze over cooled cake and shave chocolate over genache using a potato peeler. Let set at room temperature.
Recipe Notes

For St Paddy's day, replace brandy with Irish whiskey. Make the genache using half heavy cream and half Bailey's Irish Cream.

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