My husband Aaron celebrated a birthday recently! He isn't a huge cake fan- I know, crazy right? Typically he just wants his favorite chocolate chip cookies, but this time he said he would be okay with a Chocolate Bundt cake. After some searching, I came across this copycat Nothing Bundt Cake recipe. I'm not sure it was exactly the same, but it was pretty delicious! Danny said it was like a dream (haha!) and was not happy at all when I tossed the remaining cake after a few days.
Chocolate Chip Bundt Cake
1 box super moist Devil's Food Cake
3.4 oz instant chocolate pudding mix
1 cup sour cream
4 large eggs
1/2 cup buttermilk
1/2 cup oil
1 1/2 cups mini chocolate chips ( I used milk chocolate)
Frosting:
12 oz cream cheese softened
1/2 cup butter softened
3-4 cups powdered sugar
2 teaspoons vanilla extract
1/2 cup butter softened
3-4 cups powdered sugar
2 teaspoons vanilla extract
2 TBSP sour cream
Instructions
Mix first six ingredients together in a mixer or with beaters. Stir in chocolate chips. Pour into a greased (I used a generous layer of coconut oil and cocoa powder) bunt cake pan . Bake at 350 degrees for 40-45 minutes or until toothpick comes out clean. Remove from oven. Let cool for 20 minutes.
Instructions
Mix first six ingredients together in a mixer or with beaters. Stir in chocolate chips. Pour into a greased (I used a generous layer of coconut oil and cocoa powder) bunt cake pan . Bake at 350 degrees for 40-45 minutes or until toothpick comes out clean. Remove from oven. Let cool for 20 minutes.
Place a plate on top of the bundt pan, grab the plate and pan together and quickly flip it over onto the plate. Allow cake to cool completely before frosting.
Also, I leveled the top of the cake off so it would look nicer on the cake stand, but you don't have to.
Make frosting by creaming butter and cream cheese together until very creamy and light in color. gradually start adding in powdered sugar and vanilla until a nice thick consistency is achieved.
To make the cream cheese stripes, first fit a piping bag, or ziplock back with a small corner cut off, with a large round frosting tip. If you don't have one, you can just use the ziplock bag. Starting at the outside of the cake, pipe the frosting into the center. I found that it helped to scrape the top of the tip after each stripe to ensure a nicely rounded end. You can also go back after the frosting has hardened a little and very gently pat any pointy parts. Once all the stripes are in place, add a few circles around the center of the cake (the inside part) and use an offset spatula or butter knife to smooth that part. Finish with one nice circle around the top inside part.
Optional: decorate with a tissue ball and banner
Note: I ended up with more frosting than I needed so I just put the extra in a ziplock bag and then into the freezer for another time :).
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