Ingredients with Measurements:
- 2 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 cup unsalted butter, softened
- 1 1/2 cups granulated sugar
- 4 large eggs
- 1 tsp vanilla extract
- 1 cup sour cream
- 1 cup semisweet chocolate chips
Special equipment needed:
- 10-12 cup bundt pan
- Electric mixer
Step-by-step instructions:
1. Preheat the oven to 350°F (175°C). Grease and flour a 10-12 cup bundt pan.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
3. In a large bowl, beat the butter and sugar together until light and fluffy, about 3-4 minutes.
4. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
5. Gradually add the flour mixture to the butter mixture, alternating with the sour cream, and mix until just combined.
6. Fold in the chocolate chips.
7. Pour the batter into the prepared bundt pan and smooth the top with a spatula.
8. Bake for 50-60 minutes, or until a toothpick inserted into the center of the cake comes out clean.
9. Let the cake cool in the pan for 10 minutes, then invert onto a wire rack to cool completely.
Time:
Preparation time: 20 minutes
Cooking time: 50-60 minutes
Temperature:
350°F (175°C)
Serving size:
12 servings
Nutritional information:
Calories: 470
Fat: 25g
Saturated Fat: 15g
Cholesterol: 115mg
Sodium: 220mg
Carbohydrates: 57g
Fiber: 2g
Sugar: 34g
Protein: 6g
Substitutions for ingredients:
- You can use milk chocolate chips or white chocolate chips instead of semisweet chocolate chips.
- You can use Greek yogurt instead of sour cream.
Variations:
- Add chopped nuts, such as pecans or walnuts, to the batter.
- Add a teaspoon of cinnamon to the batter for a cinnamon chocolate chip bundt cake.
- Add a teaspoon of instant espresso powder to the batter for a mocha chocolate chip bundt cake.
Tips and tricks:
- Make sure all ingredients are at room temperature before starting.
- Do not overmix the batter, as this can result in a tough cake.
- Grease and flour the bundt pan well to prevent sticking.
- Let the cake cool in the pan for 10 minutes before inverting onto a wire rack to cool completely.
Storage instructions:
Store the cake in an airtight container at room temperature for up to 3 days.
Reheating instructions:
To reheat the cake, place it in a 350°F (175°C) oven for 10-15 minutes, or until warmed through.
Presentation ideas:
Dust the top of the cake with powdered sugar or drizzle with a glaze made of powdered sugar and milk.
Garnishes:
Top the cake with fresh berries or whipped cream.
Pairings:
Serve the cake with a cup of coffee or a glass of milk.
Suggested side dishes:
Fresh fruit salad or a scoop of vanilla ice cream.
Troubleshooting advice:
- If the cake is sticking to the pan, run a knife around the edges to loosen it before inverting onto a wire rack.
- If the cake is too dry, try adding an extra tablespoon of sour cream to the batter next time.
Food safety advice:
Make sure to wash your hands and all utensils and surfaces that come into contact with the raw batter to prevent the spread of foodborne illness.
Food history:
Bundt cakes became popular in the 1950s and 1960s, when the bundt pan was invented by Nordic Ware. The shape of the pan creates a distinctive ring shape that is perfect for showcasing a variety of flavors.
Flavor profiles:
This chocolate chip bundt cake is sweet and rich, with a moist crumb and bursts of chocolate throughout.
Serving suggestions:
Serve the cake as a dessert or as a sweet treat with coffee or tea.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: N/A