Chocolate Chocolate Chip Bundt Cake

Did someone say Chocolate? Because if so, my answer is a big YES! Always and forever, yes please. Who doesn’t love chocolate? Around here, we’re crazy for chocolate. And with February approaching, chocolate season is on the horizon. Good thing we’ve got you covered with today’s post. A cake recipe with chocolate and more chocolate. Four times the chocolate to be exact. Dutch-process cocoa powder, bittersweet chocolate and milk chocolate come together in a fabulous bundt cake that’s topped with a drizzle of hot fudge sauce. Chocolate lovers… this one is calling your name!

Today’s recipe comes to us from Krystina Castella, author of Crazy About Chocolate. This mouth-watering book is filled with recipe after recipe where chocolate is the star. Everything from chocolate cream puffs to chocolate cake, mini desserts, chocolate croissants, candy recipes and more. Oh, and a chocolate martini recipe to wash it all down. If you’re like me and can’t get enough chocolate, this book is for you. And today’s recipe needs to be on your baking list. Enjoy this Chocolate Chocolate Chip Bundt Cake!

CHOCOLATE CHOCOLATE CHIP BUNDT CAKE
a recipe by Krystina Castella from Crazy About Chocolate
(makes one 8-inch cake)

For the Cake

1⁄3 cup Dutch-process cocoa powder
1 1⁄3 cups hot (almost boiling) milk
4 ounces bittersweet chocolate (at least 70% cacao), coarsely chopped
1 1⁄3 cups all-purpose flour
1 teaspoon baking soda
1⁄8 teaspoon salt
1⁄2 pound (2 sticks) unsalted butter, at room temperature
1 cup granulated sugar
3 large eggs
1 teaspoon vanilla extract
2⁄3 cup plain lowfat yogurt, at room temperature
1 cup milk chocolate chips (at least 30% cacao)

1 1⁄4 cups Hot Fudge (recipe below)
1⁄3 cup chopped pecans

STEP 1 : Preheat the oven to 350°F. Butter and flour a 4 1⁄2-inch-tall, 8-inch-wide Bundt pan. Place a rimmed baking sheet under a cooling rack.

STEP 2 : Place the cocoa in a small bowl. Pour in the hot milk and whisk until all lumps are dissolved. Mix in the bittersweet chocolate, whisking until the chocolate is melted and the mixture is smooth. Set aside to cool.

STEP 3 : Combine the flour, baking soda, and salt in a mixing bowl.

STEP 4 : Beat the butter and sugar in a large mixing bowl with an electric mixer on medium speed until fluffy. Add the eggs one at a time, beating well after each addition. Beat in the vanilla.

STEP 5 : Mix in half the flour mixture on low speed until blended. Blend in the yogurt. Add the remaining flour mixture and blend. Add the chocolate mixture on low speed until just blended. Do not overmix. Stir in the chocolate chips.

STEP 6 : Pour the batter into the pan and bake for 45–55 minutes, or until a tester inserted in the center comes out clean. Cool in the pan for 20 minutes. Invert onto a rack to cool completely.

STEP 7 : Pour the hot fudge over the cooled cake, allowing it to drip over the sides and down the center of the ring without covering the cake completely. Top with chopped pecans.

For the Hot Fudge Sauce
(makes 2 3⁄4 cups)

About 4 ounces unsweetened chocolate, coarsely chopped (2⁄3 cup)
1⁄2 cup (1 stick) unsalted butter
1⁄2 teaspoon salt
3 cups granulated sugar
1 can (12 ounces) evaporated milk

In the top pan of a double boiler, combine the chocolate, butter, and salt. Stir until the chocolate is melted. Add 1⁄2 cup sugar at a time, stirring until dissolved after each addition. Slowly add the evaporated milk until fully integrated. Store extra sauce in the refrigerator for up to 1 week.

Excerpted from Crazy About Chocolate by Krystina Castella, Copyright © 2013 by Sterling Publishing Co. Used by permission of the publisher. All rights reserved. Book design by Rachel Maloney. Photography by Teri Lyn Fisher.

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