Cinnamon Chocolate Chip Bundt Cake with Chocolate Ganache
Everybody needs an easy chocolate chip bundt cake recipe. This chocolate chocolate chip bundt cake is made with sour cream, a little cinnamon, and topped with a thick layer of chocolate ganache. Pretty perfect, if you ask me!
Servings: 16
Calories: 572kcal
Ingredients
Chocolate chip bundt cake ingredients
- 375 grams bleached all-purpose flour
- 5 mL baking powder
- 5 mL ground cinnamon
- 2.5 mL baking soda
- 2.5 mL Diamond Crystal fine kosher salt
- 230 grams unsalted butter softened
- 400 grams granulated sugar
- 4 large egg(s)
- 10 mL pure vanilla extract
- 375 mL sour cream (14% fat)
- 300 grams dark chocolate chips
Chocolate ganache ingredients
- 175 grams dark chocolate (70 % cocoa content)
- 28 grams unsalted butter
- 30 mL sour cream (14% fat)
Instructions
How to make the chocolate chip bundt cake
- Preheat the oven to 325°F (165 °C).
- Prepare a 10-cup (2.4 L) bundt pan by brushing the inside lightly with canola oil to make sure the pan is evenly coated. Set the pan aside for later.
- In a medium bowl, whisk together the flour, baking powder, cinnamon, baking soda, and salt. Set aside.
- In the bowl of a mixer fitted with the paddle attachment, cream the butter and the sugar. Add in the eggs, one at a time, mixing well between each addition. The batter should be very light and fluffy at this point.
- Add the sour cream and vanilla, and beat again to mix it really well.
- Add the dry ingredients and stir on low to incorporate. Don't mix it completely. When there's still some flour not yet incorporated, finish stirring with a spatula or a big wooden spoon, being sure to scrape up what's stuck to the bottom of the bowl. Fold in the chocolate chips.
- Dollop the batter into the prepared pan and swirl and smooth it with a small offset spatula. Bang the pan on the counter several times to make sure the batter settles into all the grooves of the pan. If you are worried, you can even push a knife through the batter to force it into place.
- Bake for 75 minutes or until a tester comes out clean. Let the bundt cool 25 minutes before inverting on a wire rack to cool completely.
How to make the chocolate ganache
- In a medium bowl, melt together the chocolate with the butter. You can do this gently over a double boiler OR in the microwave at power level 5, making sure to stir every so often to avoid burning the chocolate.
- Add the sour cream and stir. Let the ganache sit until it has thickened enough to spread on top of the cooled bundt without it flowing off the sides.
Notes
- This recipe calls for Diamond Crystal fine Kosher salt. If using regular table salt, add half the amount or the recipe may be too salty!
- For the dark chocolate, I used Cacao Barry Ocoa 70 % dark chocolate.
Nutrition
Calories: 572kcal
