I’ve been hitting the gym a lot lately, perhaps because I can’t seem to stop baking sweet treats and keeping them around the house.
The weekend before last, it was chocolate chip cookies from “The Joy of Cooking.” This past Sunday, I decided to surprise my husband with a chocolate cake, which is his favorite. He’d gone to Charlottesville with a friend to see Graham Parker in concert and I had the whole evening to myself, so I started Googling.
The recipe I chose called for Ghirardelli cocoa powder and chocolate chips, but I’ll be honest with you: I didn’t use either. I used Hershey’s cocoa powder and some store-brand chocolate chips I had stashed in the cabinet, and if the quality of ingredients had an impact on the flavor of the cake, then I don’t know if I want to taste the Ghirardelli version because I might die of ecstasy.
What I’m trying to say is that this was a Darn. Good. Cake. Even with a basic white glaze instead of the recommended chocolate glaze, the chocolate flavor was through the roof. I’ve decided that throwing a handful of chocolate chips into any chocolate cake can really never be a bad idea. And I also think this is the best ever basic white glaze. Just don’t forget to sift the powdered sugar or you’ll have tiny lumps like mine. Still tasted great.
If you’re craving a easy, tasty dessert, this would be a great option. Perfect for a potluck, too. Use a Bundt cake pan or a tube pan. You’ll find the recipe below. Have a great weekend!
Chocolate Chip Bundt Cake
Adapted from allrecipes.com.
1 cup all purpose flour
1 cup sugar, plus
1/2 cup unsweetened cocoa powder
1/2 tsp. baking soda
1/4 tsp. salt
6 Tbsp. unsalted butter, very soft but not melted
2 Tbsp. flavorless vegetable oil (such as canola or safflower)
2 large eggs
1 tsp. vanilla extract
1/2 cup cool water
1/2 cup semi-sweet chocolate chips
1. Preheat oven to 325 degrees and position a rack in the lower third fo the oven. Grease a Bundt pan or tube pan well.
2. In a large mixing bowl, thoroughly mix the flour, sugar, cocoa powder, baking soda, and salt for 60 seconds on low speed with the electric mixer. Add butter, eggs, oil, vanilla, and 2 tablespoons of the water. Beat on low speed just until ingredients are moist.
3. Turn the mixer to medium speed and beat for 1 minute. Scrape the bottom and sides of the bowl. Add 3 tablespoons water and beat for 20 seconds on medium speed. Scrape the bowl and add the remaining 3 tablespoons water. Beat for 20-30 seconds until the batter is smooth. Fold in the chocolate chips. Scrape the batter into the pan and spread it evenly.
4. Bake 35-40 minutes (do not open the oven for the first 30 minutes) or until a toothpick inserted into the center of the cake comes out clean (except for melted chocolate chips).
5. Set cake on a wire rack to cool for 10 minutes. Invert the cake onto the rack and allow to cool completely before moving to a plate and glazing.
Basic White Glaze
Adapted from Southernfood.about.com.
1/4 cup (4 Tbsp.) butter
2 cups powdered sugar
2 Tbsp. milk
1/2 tsp. vanilla extract
1. Melt butter in a microwave-safe dish or a small saucepan
2. Sift 2 cups of powdered sugar into a medium size bowl. Add melted butter, milk and extract.
3. Beat until smooth and creamy, adding a little more milk if needed. Drizzle over cooled cake.