There is nothing like the smell of chocolate baking on a cold winter afternoon. You deserve a treat that feels fancy but stays simple for your family. This Double Chocolate Chip Bundt Cake is the ultimate solution for your cravings.
It delivers a deep cocoa flavor and a wonderful, moist texture every time. You will love how the rich ganache drips down the sides perfectly. It is the kind of cake that makes everyone reach for seconds.
Why This Recipe Is a Winner
This cake is a chocolate lover’s dream come true for any occasion. It stays incredibly moist thanks to the addition of sour cream. You do not need any special decorating skills to make it look beautiful.
The bundt pan does all the hard work for you during baking. It is perfect for busy holiday gatherings or a cozy Sunday at home. Your guests will think you spent hours in the kitchen.
Simple Method
Making this cake is straightforward and very rewarding for beginner cooks. You will mix your dry ingredients and cream your butter and sugar. The process is gentle and easy to follow step by step.
Folding in the chocolate chips adds a lovely texture to every single bite. Even if you are new to baking, you can master this recipe. Just follow the timing and your cake will turn out great.
Ingredients You’ll Need
Most of these items are likely already sitting in your kitchen pantry right now.
- 2 cups all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 1 1/2 teaspoons baking soda
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 1 3/4 cups granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup sour cream
- 1/2 cup whole milk
- 1 1/2 cups semi-sweet chocolate chips
- 1/2 cup heavy cream
- 1/2 cup semi-sweet chocolate chips for glaze
Step-by-Step
- Preheat oven to 350 degrees Fahrenheit and grease a 10-inch bundt pan.
- In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt.
- In a large bowl, cream the softened butter and granulated sugar until light and fluffy.
- Beat in eggs one at a time, then stir in the vanilla extract.
- In a separate container, whisk together the sour cream and milk.
- Alternately add the dry ingredients and the sour cream mixture to the butter mixture, beginning and ending with the dry ingredients.
- Gently fold in the 1 1/2 cups of chocolate chips.
- Transfer the batter to the prepared bundt pan and bake for 50-60 minutes or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 15 minutes before inverting onto a wire rack.
- For the glaze, heat the heavy cream until simmering, pour over the remaining chocolate chips, and whisk until smooth.
- Drizzle the warm glaze over the completely cooled cake before serving.
Best Ways to Enjoy It
Serve a thick slice of this cake with a cold glass of milk. It is also heavenly with coffee during a slow holiday morning. For a special treat, add a scoop of vanilla bean ice cream.
This cake is a showstopper for your winter dinner party dessert table. Set the table and enjoy this rich treat with your favorite people. It is truly the ultimate comfort food for chocolate fans.
Storage & Reheating
You can store leftovers in an airtight container at room temperature. It will stay fresh and delicious for up to three days. For longer storage, keep it in the refrigerator for one week. Reheat individual slices in the microwave for ten seconds for a melty treat. You can also freeze slices for a quick snack later on.
Tips for Best Results
- Grease your bundt pan very thoroughly to prevent any sticking.
- Use room temperature eggs and butter for a smoother cake batter.
- Do not overmix the batter once you add the dry ingredients.
- Sift your cocoa powder to ensure there are no bitter lumps.
- Wait for the cake to cool completely before adding the warm glaze.
- For the holidays, add a sprinkle of festive sprinkles on top.
- Tap the pan on the counter to release any trapped air bubbles.
Ways to Switch It Up
- Swap semi-sweet chips for dark chocolate for a richer, deeper flavor.
- Add a teaspoon of espresso powder to enhance the chocolate taste.
- Use dairy-free sour cream and milk for a lactose-friendly version.
- In autumn, add a pinch of cinnamon for a cozy flavor twist.
Common Questions
Can I make this cake ahead of time?
Yes, you can bake the cake one day before your event. Just wait to add the glaze until you are ready to serve. This helps the cake stay perfectly moist and fresh for guests.
How do I stop the cake from sticking?
Use a generous amount of butter or non-stick spray inside the pan. Make sure to get into every single nook and cranny of the design. Dusting a little cocoa powder inside the greased pan also helps.
I hope this cozy chocolate cake brings a little extra warmth to your home. It is such a joy to share a slice with the ones you love. Happy baking!
— Lidia
Double Chocolate Chip Bundt Cake
Ingredients
- 2 cups all -purpose flour
- 3/4 cup unsweetened cocoa powder
- 1 1/2 teaspoons baking soda
- 1/2 teaspoon sal t
- 1 cup unsalted butter, softened
- 1 3/4 cups granulated sugar
- 2 large egg s
- 1 teaspoon vanilla extract
- 1 cup sour cream
- 1/2 cup whole milk
- 1 1/2 cups semi -sweet chocolate chips
- 1/2 cup heavy cream
- 1/2 cup semi -sweet chocolate chips for glaze
Instructions
- Preheat oven to 350 degrees Fahrenheit and grease a 10-inch bundt pan.
- In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt.
- In a large bowl, cream the softened butter and granulated sugar until light and fluffy.
- Beat in eggs one at a time, then stir in the vanilla extract.
- In a separate container, whisk together the sour cream and milk.
- Alternately add the dry ingredients and the sour cream mixture to the butter mixture, beginning and ending with the dry ingredients.
- Gently fold in the 1 1/2 cups of chocolate chips.
- Transfer the batter to the prepared bundt pan and bake for 50-60 minutes or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 15 minutes before inverting onto a wire rack.
- For the glaze, heat the heavy cream until simmering, pour over the remaining chocolate chips, and whisk until smooth.
- Drizzle the warm glaze over the completely cooled cake before serving.
