Do you ever have one of those crazy moments when the phone rings and someone tells you that "I need a cake...like now...and it has to be fabulous?" With six kiddos, it seems like there is always something that comes up at the last minute, and for those times when I'm short on time, I'm not adverse to shortcuts! I am, however, going to kick and scream before paying $45.00 for a ready-made bundt cake. Especially when I have a copycat recipe for a rich and moist Chocolate-Chocolate Chip Bundt Cake that is better than anything you can buy!
If you have a hankering for a deep chocolate bundt cake that is studded with mini-chocolate chips and flooded with chocolate ganache, this is the cake for you! And when you can have it in the oven in less than five minutes, cooling on the counter in an hour, and rich chocolate ganache ready to drizzle, with fun sprinkles on standby? This one is a winner!
Homemade is ALWAYS better in my book, but even with a few shortcuts, this cake is so easy to make that our five-year-old mixed this one up (with just a little bit of help).
Start with a dark chocolate devil's food cake mix, a package of instant chocolate pudding, and add sour cream and eggs, with a spoonful of pure vanilla thrown in for good measure. This classic bundt cake bakes up so unbelievably high that it about explodes out of the top of the pan. And it is so moist and flavorful that it's perfectly wonderful all by itself, simply cut into warm slices and served.
But for something a little special, I make a classic Chocolate Ganache (the same recipe that I use on my vintage Grammy Cake with Chocolate Ganache. Rather than drizzling it on while the ganache is still warm, I let this set up in the fridge for 30 minutes. It's a slightly thicker consistency that is easy to spread on top, and then sprinkle away with your favorite colorful sprinkles. Because really, can you ever have too many sprinkles or too much fun? And isn't it just too pretty?
Now, if you've got an extra $45.00 laying around and you prefer cream cheese frosting, by all means visit Nothing Bundt Cakes. But in a side-by-side comparison, my cake won the competition!
Slice this chocolate baby up and get your forks ready! This truly may be the best old-fashioned chocolate-chocolate chip bundt cake you have ever had in your life!
Chocolate-Chocolate Chip Bundt Cake:
1 pkg. devil’s food cake mix
1 (3.4 oz.) package instant chocolate pudding
1 cup sour cream (room temperature)
4 large eggs (room temperature)
½ cup vegetable oil
½ cup water (room temperature)
1 teaspoon Rodelle Pure Vanilla extract
1-1/2 cups mini chocolate chips
8 ounces semisweet chocolate (I use Ghirardelli Dark or Semi-Sweet Chocolate)
1 cup heavy cream
HOW I MAKE THIS:
1. Preheat oven to 350 degrees*. Generously grease and flour a 10-cup bundt pan or spray with baking non-stick spray; set aside.
2. Make the Cake: In the bowl of your stand mixer fitted with a paddle attachment, combine the cake mix, pudding, sour cream, eggs, water, oil, and vanilla extract. Mix on low speed just until ingredients are blended, and then increase speed to medium and continue blending for 3 minutes. Fold in mini chocolate chips.
3. Pour the cake batter evenly into the prepared bundt pan, smoothing the top gently.
4. Bake for 15 minutes, then reduce oven temp to 325 and continue baking for 30-40 minutes or until a knife inserted comes out clean.
5. Remove from oven. Let cool for 10 minutes. Invert cake onto a serving platter, place your hand in an oven mitt and tap all around the bottom of the pan until the cake releases completely. Cool for an additional 30 minutes at room temperature. I recommend covering the cake with plastic wrap at this point and placing in the refrigerator overnight or until you are ready to frost it – this will seal in the moisture!
5. Make the Chocolate Ganache: Chop the chocolate bars into small pieces. Place the chocolate in a small heatproof bowl. Place the cream in a small saucepan over medium heat and bring to a low simmer (small bubbles around the edge of the pan), stirring occasionally. Immediately pour the cream over the chocolate. Swirl the bowl to ensure that all of the chocolate is coated with the cream. Cover your bowl and leave it undisturbed for 5 minutes. After 5 minutes, remove the cover and begin to slowly whisk the mixture, starting with small circles in the middle and working your way outward until you have a smooth, glossy frosting. Let cool at room temperature for at least 30 minutes.
6. Place the cake on a serving platter and pour the ganache evenly over the top of the cake. Add mini chocolate chips or sprinkles if you would like! The cake can be kept, covered, at room temperature for up to 5 days.
YIELD: 16 servings
· If you prefer a more tender and lighter cake exterior, bake at 325 degrees for about 75-80 minutes, or until a knife inserted in the middle comes out clean.
· This cake is even better after it has had time to chill in fridge for a day. Bake it one day, enjoy it the next – the cake is moister and more flavorful the day after you bake it!
· You can make the ganache in advance; store covered at room temperature. If it thickens too much to drizzle, place the bowl over a pan of simmering water and stir until desired consistency is reached.
This cake can also be served warm and sprinkled with powdered sugar rather than drizzling with Chocolate Ganache.
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