Chocolate Chip Bundt Cake brings together a moist, buttery pound cake, bites of chocolate chips throughout, and an irresistible chocolate ganache frosting. This delicious cake recipe is spectacular enough to serve for special occasions, yet easy enough to make on an average weeknight. Get ready for smiles when you serve up slices of this amazing dessert!
Chocolate Chip Bundt Cake
Reasons to Make This Cake
- Preparing this cake only takes about 10 minutes of your time aside from baking.
- Bundt cakes look beautiful, but do not require any fussy decorating.
- Being a pound cake, you can count on it staying moist for days.
- Tried and true, this recipe is always a success.
- Eating gluten free? There’s a recipe adaptation for that!
I am a huge fan of bundt cake recipes. They are so quick and simple to make, tend to a great moist texture and no need to worry about decorating, they are beautiful just as they are!
Some of my favorite bundt cake recipes include Lemon Bundt Cake, Chocolate Peanut Butter Bundt Cake, Carrot Cake Bundt Cake, Easy Chocolate Bundt Cake and White Chocolate Bundt Cake. Today’s recipe fits in to that collection nicely!
The Weeknight Dinner Cookbook
This delectable chocolate chip bundt cake recipe comes from The Weeknight Dinner Cookbook by Mary Younkin, from Barefeet In The Kitchen. If you are familiar with Mary’s amazing site, you know her recipes are top notch and you can always count on them.
The Weeknight Dinner Cookbook is all about “Cooking From Scratch As Simply As Possible”. I only keep about four cookbooks in my kitchen due to space constraints, and this is one of them.
All of the recipes are made from scratch, and the book is broken down by cook times, 15-25 minute meals, 30-45 minute meals and 5-10 minute prep (meals cook on their own in the oven or slow cooker).
Aside from the recipes being solid, delicious, can-do recipes, Mary has included gluten free options for all recipes, so you can make them gluten free if needed. Mary really makes preparing dinner simple and stress-free!
It’s hard to pick a favorite recipe from so many great ones, but I think my family’s top vote goes to the Cheesy Ranch Chicken With Potatoes. My kids adore this quick and easy sheet pan meal recipe.
The Mediterranean Nachos are another big hit, and again, super easy to put together. Head over to The Baker Mama to check out her post.
I remember trying this Creamy Peanut Butter Mousse when Mary was writing the book, and I might have shed a tear or two when I finished eating it. This is a cry when you have no more type of dessert, trust me.
Chocolate Chip Bundt Cake Recipe
And of course, there’s today’s recipe, Mary’s Chocolate-Glazed Chocolate Chip Pound Cake.
This rich chocolate-glazed chocolate chip bundt cake is full of chocolate chips and is covered in a dreamy chocolate ganache. It’s a wonderfully easy dessert, but impressive enough to serve to guests – which is what I did! It was a HUGE hit, with everyone at the table asking for the recipe!
Chocolate Chip Bundt Cake
- ¾ cup butter room temperature
- 1 2/3 cups light brown sugar
- ¾ cups sugar
- 4 large eggs
- 1 tablespoon vanilla extract
- ¾ cup milk
- 2½ cups all-purpose flour *
- 1 teaspoon baking powder
- ½ teaspoon kosher salt
- 2 cups semi-sweet chocolate chips
- 1 cup chopped pecans optional
* Gluten Free Substitution:
- 1½ cups brown rice flour
- ¾ cup tapioca starch
- ½ cup potato starch
- 1½ teaspoon xanthan gum
- 1 ½ cups semi-sweet chocolate chips
- ½ cup butter
- Preheat the oven to 325°F. Arrange an oven rack in the center of the oven. Thoroughly grease and lightly flour a 12-cup bundt pan and set it aside.
- Beat the butter and sugars together, on medium speed, until fluffy crumbs form. Add the eggs and vanilla extract, beat again until smooth. Add the milk, beat on low speed to combine. Add the flour, baking powder, and salt. Beat again, just until combined. Stir in the chocolate chips and pecans.
- Pour the batter into the prepared pan. Bake for 60-65 minutes, until deep golden brown and a toothpick inserted comes out clean or with moist crumbs. Cool in the pan on a wire rack for 15 minutes. After 15 minutes, place the cooling rack on top of the cake, hold the sides firmly and invert the pan over the rack. The cake should drop smoothly out of the pan. Tap firmly on the pan with a wooden spoon, if necessary to free the cake from the pan. Let the cake cool completely.
- To make the frosting, combine the chocolate chips and butter in a small glass bowl. Microwave at 50% POWER for 90 seconds. Stir to combine. Microwave an additional 30 seconds at full power and stir again. Microwave 30 seconds more, if needed, and stir until the chocolate has melted.
- Pour the frosting over the cake. The frosting will harden as it cools. Store at room temperature, loosely covered, preferably not airtight. This cake will keep nicely for 2-3 days. Enjoy!
You can find The Weeknight Dinner Cookbook on Amazon, or at your local bookstore like Barnes & Noble. You can also visit Mary’s AMAZING blog, Barefeet In The Kitchen. I highly recommend the Crock-Pot Balsamic Brown Sugar Pork Roast. It is a HUGE hit in our family. We get some Hawaiian Rolls and make super yummy sliders out of it. The Asian Steak Bites are another favorite, and you can’t miss her Cranberry Christmas Cake, it’s pretty darn famous on Pinterest.