Tuesday, November 29, 2011

Double Chocolate Chip Bundt Cake

This is a super moist chocolate bundt cake that would be great for any potluck dinner. It also freezes well.

Double Chocolate Chip Bundt Cake


1 cup cocoa
6 ounces bittersweet chocolate, chopped
3/4 cup boiling water
1 3/4 cups flour
1 teaspoon salt
1 teaspoon baking soda
10 tablespoons butter (1 1/4 sticks)
2 cups brown sugar
1 tablespoon vanilla
5 eggs
1 1/2 cups Daisy Brand Sour Cream
1 cup semi-sweet chocolate chips
1 heavy pinch powdered sugar *as needed

Preheat the oven to 350 degrees. Coat a 12-cup Bundt pan with cooking spray. Mix the cocoa and chopped chocolate in a heatproof bowl. Pour boiling water over the chocolates and stir to melt. Let the mixture stand to cool (about 2 to 3 minutes). Meanwhile, combine the flour, salt, and baking soda in a medium bowl. Cream the butter, brown sugar, vanilla until creamy in a large bowl. Add the eggs to the butter mixture and blend well. Fold the sour cream into the cooled chocolate mixture until incorporated. Add the flour mixture and the sour cream chocolate mixture to the butter mixture and blend well. Add the chocolate chips to the batter and stir to incorporate. Pour the batter into the prepared pan and bake for 55 minutes or until an inserted toothpick comes out clean. 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.

Recipe and picture are the property of Daisy Sour Cream and can be viewed on their website at: http://www.daisybrand.com/recipes/recipe.aspx/146/Double+Chocolate+Chip+Bundt+Cake

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