Chocolate Chip Bundt Cake
An incredibly delicious chocolate chips loaded vanilla cake with chocolate glaze cake made in a bundt pan. This eggless chocolate chip cake is speckled with chocolate chips so you get a little bit in every bite! This chocolate chip bundt cake is perfect for birthday celebrations, holiday gatherings, or even everyday treats.
Equipment
- OTG
- bundt pan
- Mixing bowl
- spatula
- 240 ml measuring cup set
Ingredients
For Cake:
- 1 cup all purpose flour (128 grams)
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ⅓ cup whole milk (80 ml)
- ½ cup curd/yogurt (120 ml)
- ¼ cup oil (60 ml)
- ½ cup sugar (100 grams)
- 1 teaspoon vanilla essence
- ½ cup chocolate chips (80 grams)
- Chocolate rainbow sprinklers for topping over the glaze (optional)
For Glaze:
- ¼ cup chocolate chips (40 grams)
- 1 tablespoon butter
- 2 tablespoon confectioners sugar
- 1-2 teaspoon milk
- ¼ teaspoon vanilla essence
Instructions
Preparing The Oven:
- Start by preheating the oven. Do not skip this. Preheat oven @180° C for 10 minutes.
Prepare Your Bundt Pan:
- It’s very important and necessary to grease and dust your bundt pan. Grease your bundt pan with cooking spray or butter/oil evenly. Then dust it with floor so the bundt cake releases easily from the pan once baked.
Make The Glaze:
- In a microwave-safe bowl OR double boiler method, melt chocolate chips and butter; stir until smooth. Whisk in confectioners’ sugar, milk and vanilla until smooth. Your glaze it ready. Once the cake cool down completely drizzle over cake.
Make The Cake Batter:
- In a large mixing bowl add in the curd, sugar, oil and whisk well until smooth and combined.
- Add in the vanilla essence and give a quick mix.
- Seive in the flour, baking powder, baking soda and salt.
- Fold the wet and dry ingredients to make a smooth batter.
Bake It To Perfection:
- Take the chocolate chips and coat them in a tsp of flour. This helps in preventing the chocolate chips from settle at the bottom of the pan.
- Now add in the flour coated chocolate chips and give a gentle quick mix. Be careful not to over-mix the cake batter, or else it will dry out.
- Pour the batter into the prepared pan and tap the pan for 3-4 times to release any air bubbles inside.
- Bake the cake at a preheated oven @180° C for 35 minutes or until a toothpick inserted into the cake comes out clean.
- Remove the cake from oven and let it stand for 5-10 minutes. Demould the cake and allow the cake to cool completely to room temperature.
Glaze And Decorate The Cake:
- Allow the cake to cool down completely and place the cake in a serving plate.
- Drizzle the chocolate glaze over the cake and sprinkle the chocolate rainbow sprinklers.
- If you dont want to frost it simply dust with powdered sugar if you’d like!
Video
Notes
- Always preheat oven before starting to bake.
- All ingredients should be at room temperature.
- All purpose flour can be substituted with whole wheat flour or can bake with 50-50 ratio of both.
- You can substitute the granulated sugar with powdered sugar. Just grind the mentioned quantity of granulated sugar into fine powder in mixer grinder.
- Use any unflavored oil like sunflower oil, vegetable oil, canola oil etc.
- Oil can be substituted with butter or can use 50:50 ratio.
- If you want to bake with eggs, you can substitute the yogurt with 2 eggs and omit he baking soda.
- Other healthier sweeteners like brown sugar, jaggery, honey or cane sugar can be used.
- Every oven reacts differently so baking time may vary.
- Bake with both the filaments (rods) on.
- If you wish to bake with eggs, use 2 eggs and omit the baking soda.
- Recommend to use whole milk for extra richness and taste.
- Chocolate glaze is optional. You can simply dust it with powdered sugar or serve it as it is.
- If at any point the cake starts browns too much on top, loosely place a piece of foil on the surface of the cake and continue to bake.