Chocolate Chip Bundt Cake

Baking has never been easier with this moist, chocolatey, indulgent bundt cake. It's delicious, simple, and a real treat. Having a chocolate chip bundt cake recipe is a year-round delight!

Course Dessert

Cuisine American, Southern

Prep Time 20

Cook Time 50

Cooling Time 1

Total Time 2 10

Servings

Calories 676kcal

Author Imma

Ingredients

Chocolate Chip Bundt Cake

1½ cups (340g) unsalted butter, softened
2 cups (400g) sugar
5 large eggs, room temperature
2¾ cups (330g) all-purpose flour (reserve 1 tablespoon to coat the chocolate chips)
2 teaspoons (10g) baking powder
1 teaspoon (6g) salt
2 teaspoons lemon zest (optional)
¾ cup (180ml) buttermilk, room temperature
1 tablespoon (15ml) vanilla extract
1½ cups mini chocolate chips (a standard 12-ounce bag should be enough)

The Ganache Glaze

4 ounces (113g) chocolate chips (bittersweet or semi-sweet)
½ cup (113ml) heavy cream
1½ teaspoons corn syrup

Instructions

The Bundt Cake

Preheat the oven to 300°F/150°C. Grease a tube pan generously with baking spray and set aside.
Cream butter and sugar on high in a stand mixer or with a hand mixer until it's fluffy and starting to look white (5-7 minutes).
Add the eggs, one at a time, beating them between each addition.
Mix the flour, baking powder, salt, and lemon zest in a medium bowl.
Next, add the dry ingredients, alternating with the buttermilk. Start with ⅓ of the dry, then ½ of the buttermilk, mix for a while, then add another ⅓ of the dry ingredients, followed by the rest of the buttermilk, and mix. Then add the last ⅓ of the dry ingredients and mix until just combined.
Place the chocolate chips in a bowl and add the reserved tablespoon of flour. Mix to thoroughly coat the chocolate chips.
Add the vanilla extract and coated chocolate chips to the cake batter and fold gently, scraping down the sides in the bowl in between.
Pour the batter into a greased bundt pan and tap it on the work surface to eliminate large air bubbles.
Bake at 300℉ (150℃) until a toothpick inserted into the cake's center comes out clean (50-60 minutes).
Cool for 15-20 minutes, flip the cake over on a rack to release, and cool completely. While the cake is baking, proceed with the ganache glaze.

The Glaze

Put the chocolate chips in a heat-proof mixing bowl.
In a small saucepan, heat the heavy cream until it's almost boiling.
Pour the hot, heavy cream over the mini chocolate chips. Let sit for 2-3 minutes to allow the chocolate to melt.
Then, gently stir with a whisk until it is nice and smooth. Add the corn syrup and mix until smooth and shiny.

Notes

Use room temperature ingredients so they emulsify well for a smooth and even batter. An hour before baking is a good time to remove perishable items from the fridge.
Avoid over-mixing the batter because it could get too light, and the cake could fall in the oven.
For a richer caramel flavor, use brown sugar instead of granulated sugar.
Please remember that the nutritional information is a rough estimate and can vary significantly based on the products used in the recipe.

Nutrition