Chocolate Chocolate Chip Bundt Cake

This rich, moist chocolate bundt cake is dotted with mini chocolate chips for an extra boost of decadence. A simple chocolate glaze tops it off, making it a great dessert for chocolate lovers.

Course Dessert

Cuisine American

Keyword pound cake

Prep Time 20

Cook Time 1 10

Total Time 1 30

Servings people

Calories 536kcal

Equipment

bundt pan

Ingredients

For the Cake

2 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup unsalted butter softened
1 3/4 cups granulated sugar
4 egg(s) large
1 teaspoon vanilla extract
1 cup sour cream
1 cup mini chocolate chips

For the Chocolate Glaze

1/2 cup semi-sweet chocolate chips
2 tablespoons unsalted butter
2 tablespoons heavy cream
1/2 teaspoon vanilla extract

Instructions

For the Cake

Preheat the oven to 350°F (175°C) and grease a bundt pan.
In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt.
In a large bowl, cream together the butter and sugar until light and fluffy.
Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
Add the dry ingredients to the wet ingredients in three parts, alternating with the sour cream, beginning and ending with the dry ingredients.
Gently fold in the mini chocolate chips.
Pour the batter into the prepared bundt pan and smooth the top.
Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan for 15 minutes before turning it out onto a wire rack to cool completely.

For the Chocolate Glaze

In a small saucepan over low heat, melt the semi-sweet chocolate chips, butter, and heavy cream, stirring until smooth.
Remove from heat and stir in the vanilla extract. Let the glaze cool for a few minutes until slightly thickened.
Drizzle the glaze over the cooled cake. Let set before serving.

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