Chocolate Chip Bundt Cake Recipe

<ul class="ingredients-main-list"><li class="ingredients-single-item">300g all-purpose flour</li><li class="ingredients-single-item">1 tsp baking powder</li><li class="ingredients-single-item">1/2 tsp baking soda</li><li class="ingredients-single-item">1/2 tsp salt</li><li class="ingredients-single-item">225g unsalted butter, softened</li><li class="ingredients-single-item">400g granulated sugar</li><li class="ingredients-single-item">4 large eggs, at room temperature</li><li class="ingredients-single-item">2 tsp vanilla extract</li><li class="ingredients-single-item">240ml buttermilk, at room temperature (or 230ml milk + 1 tbsp lemon juice)</li><li class="ingredients-single-item">250g semi-sweet chocolate chips, plus extra for topping</li><li class="ingredients-single-item">For the chocolate ganache:</li><li class="ingredients-single-item">150g dark chocolate, chopped</li><li class="ingredients-single-item">150ml heavy cream</li><li class="ingredients-single-item">1 tbsp unsalted butter</li></ul>

<ul class="equipment-main-list"><li class="equipment-single-item">24cm (10-inch) bundt pan</li><li class="equipment-single-item">Stand mixer or electric hand mixer</li><li class="equipment-single-item">Cooling rack</li></ul>

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Preheat your oven to 175°C (350°F). Thoroughly grease a 24cm (10-inch) bundt pan with butter, ensuring you reach all the crevices, then dust lightly with flour. This meticulous preparation is crucial for clean cake release after baking.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>In a medium bowl, whisk together the flour, baking powder, baking soda, and salt until well combined. This even distribution of leavening agents ensures your cake will rise uniformly.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>In the bowl of your stand mixer fitted with the paddle attachment (or using an electric hand mixer), cream the softened butter and sugar on medium-high speed for 4-5 minutes until remarkably light and fluffy. Don't rush this step – proper creaming incorporates air, creating the foundation for a tender crumb.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Add the eggs one at a time, beating well after each addition until fully incorporated. Scrape down the sides of the bowl frequently to ensure even mixing. Add the vanilla and mix to combine.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Reduce the mixer speed to low. Add the flour mixture in three portions, alternating with two additions of buttermilk, beginning and ending with the flour (flour-buttermilk-flour-buttermilk-flour). Mix just until combined after each addition. This alternating method prevents gluten development for a more tender cake.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Gently fold in the chocolate chips using a rubber spatula, being careful not to overmix. Excessive mixing at this stage can develop gluten and make your cake tough.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Pour the batter into your prepared bundt pan, spreading it evenly and smoothing the top with your spatula. Tap the pan gently on the counter a few times to release any trapped air bubbles.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Bake in the preheated oven for 50-55 minutes, or until a wooden skewer inserted into the center comes out clean or with a few moist crumbs (but no wet batter). The cake will have pulled slightly away from the sides of the pan when ready.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Allow the cake to cool in the pan for exactly 15 minutes – any less and it might break, any more and it could stick. Then invert onto a cooling rack and carefully remove the pan. Let the cake cool completely before adding the ganache.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>For the chocolate ganache, place the chopped chocolate in a heatproof bowl. Heat the cream in a small saucepan just until it begins to simmer at the edges (don't let it boil). Pour the hot cream over the chocolate and let it sit undisturbed for 2 minutes to melt the chocolate. Then whisk gently until smooth and glossy. Whisk in the tablespoon of butter for extra shine and richness.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>Allow the ganache to cool for about 10 minutes until it thickens slightly but remains pourable. Place your cooled cake on a wire rack set over a baking sheet to catch drips. Pour the ganache over the top of the cake, letting it naturally flow down the sides. Sprinkle with additional chocolate chips while the ganache is still wet if desired.</li><li class="MethodStepper"><h4 class="step-title">Step 12</h4>Let the ganache set for at least 30 minutes before transferring to a serving plate. Store the cake covered at room temperature for up to 3 days, or refrigerate for up to a week. Bring to room temperature before serving for the best flavor and texture.</li></ol>