5.0 from 114 votes
Chocolate Chip Bundt Cake
This is a rich chocolate chip bundt cake is filled with chocolate chips and frosted with a perfectly smooth chocolate ganache glaze. It is a dream come true for any chocolate lover.
Prep Time
10 mins
Cook Time
1 hr
Total Time
1 hr 10 mins
Servings: 18 Servings
Course:
Dessert
Cuisine:
American
Ingredients
Cake
- ¾ cup butter room temperature
- 1 2/3 cups light brown sugar
- ¾ cups sugar
- 4 large eggs
- 1 tablespoon vanilla extract
- ¾ cup milk
- 2½ cups all-purpose flour *
- 1 teaspoon baking powder
- ½ teaspoon kosher salt
- 2 cups semi-sweet chocolate chips
- 1 cup Chopped Pecans optional
Frosting Ingredients:
- 1 ½ cups semi-sweet chocolate chips
- ½ cup butter
Instructions
- Preheat the oven to 325°F. Arrange an oven rack in the center of the oven. Thoroughly grease and lightly flour a 12-cup bundt pan and set it aside.
- Beat the butter and sugars together, on medium speed, until fluffy crumbs form. Add the eggs and vanilla extract, beat again until smooth. Add the milk, beat on low speed to combine. Add the flour, baking powder, and salt. Beat again, just until combined. Stir in the chocolate chips and pecans.
- Pour the batter into the prepared pan. Bake for 60-65 minutes, until deep golden brown and a toothpick inserted comes out clean or with moist crumbs. Cool in the pan on a wire rack for 15 minutes. After 15 minutes, place the cooling rack on top of the cake, hold the sides firmly and invert the pan over the rack. The cake should drop smoothly out of the pan. Tap firmly on the pan with a wooden spoon, if necessary to free the cake from the pan. Let the cake cool completely.
- To make the frosting, combine the chocolate chips and butter in a small glass bowl. Microwave at 50% POWER for 90 seconds. Stir to combine. Microwave an additional 30 seconds at full power and stir again. Microwave 30 seconds more, if needed, and stir until the chocolate has melted.
- Pour the frosting over the cake. The frosting will harden as it cools. Store at room temperature, loosely covered, preferably not airtight. This cake will keep nicely for 2-3 days. Enjoy!
Cup of Yum
Notes
- COOK’S NOTE: A 10-cup bundt pan will also work for this recipe. The cake will simply be more rounded on the bottom after it is removed from the pan.
- COOK’S NOTE: A 10-cup bundt pan will also work for this recipe. The cake will simply be more rounded on the bottom after it is removed from the pan.
- * GLUTEN FREE FLOUR SUBSTITUTION:
- 1½ cups brown rice flour
- ¾ cup tapioca starch
- ½ cup potato starch
- 1½ teaspoon xanthan gum
Nutrition Information
Calories
511kcal
(26%)
Carbohydrates
61g
(20%)
Protein
6g
(12%)
Fat
28g
(43%)
Saturated Fat
16g
(80%)
Trans Fat
1g
Cholesterol
73mg
(24%)
Sodium
205mg
(9%)
Potassium
299mg
(9%)
Fiber
3g
(12%)
Sugar
42g
(84%)
Vitamin A
481IU
(10%)
Calcium
72mg
(7%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 18Servings
Amount Per Serving
Calories
% Daily Value*
| Calories | 511kcal | 26% |
| Carbohydrates | 61g | 20% |
| Protein | 6g | 12% |
| Fat | 28g | 43% |
| Saturated Fat | 16g | 80% |
| Trans Fat | 1g | 50% |
| Cholesterol | 73mg | 24% |
| Sodium | 205mg | 9% |
| Potassium | 299mg | 6% |
| Fiber | 3g | 12% |
| Sugar | 42g | 84% |
| Vitamin A | 481IU | 10% |
| Calcium | 72mg | 7% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.