Recipe courtesy of Daisy
Double Chocolate Chip Bundt Cake
- Level: Intermediate
- Yield: 16 Servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 16 servings
- Calories
- 360
- Total Fat
- 20
- Saturated Fat
- 12
- Carbohydrates
- 46
- Dietary Fiber
- 4
- Sugar
- 30
- Protein
- 6
- Cholesterol
- 80
- Sodium
- 264
- Total: 2 hr
- Prep: 20 min
- Cook: 1 hr 40 min
Ingredients
1 cup cocoa
6 ounces bittersweet chocolate, chopped
¾ cup boiling water
1¾ cups flour
1 teaspoon salt
1 teaspoon baking soda
10 tablespoons butter (1¼ sticks)
2 cups brown sugar
1 tablespoon vanilla
5 eggs
1½ cups Daisy Brand Sour Cream
1 cup semi-sweet chocolate chips
1 heavy pinch powdered sugar *as needed
Directions
- 1.Preheat the oven to 350°F.
- 2.Coat a 12-cup Bundt pan with cooking spray.
- 3.Mix the cocoa and chopped chocolate in a heatproof bowl. Pour boiling water over the chocolates and stir to melt.
- 4.Let the mixture stand to cool (about 2 to 3 minutes). Meanwhile, combine the flour, salt, and baking soda in a medium bowl.
- 5.Cream the butter, brown sugar, vanilla until creamy in a large bowl. Add the eggs to the butter mixture and blend well.
- 6.Fold the sour cream into the cooled chocolate mixture until incorporated.
- 7.Add the flour mixture and the sour cream chocolate mixture to the butter mixture and blend well.
- 8.Add the chocolate chips to the batter and stir to incorporate.
- 9.Pour the batter into the prepared pan and bake for 55 minutes or until an inserted toothpick comes out clean.
- 10.Cool the cake slightly before removing from the pan. Sprinkle the cake with powdered sugar and serve. *Optional - may serve with whipped cream or chocolate ganache.