Introduction
When it comes to delightful desserts, Nothing Bundt Cakes has captured the hearts and taste buds of many. One of their most beloved offerings is the Chocolate Chocolate Chip cake. This copycat recipe allows you to replicate that rich, moist, and indulgent cake in your own kitchen. Perfect for birthdays, celebrations, or simply to satisfy your sweet tooth, this chocolate cake with chocolate chips is sure to impress.
Detailed Ingredients with measures
Flour: 2 cups
Cocoa Powder: ¾ cup
Baking Powder: 1 teaspoon
Baking Soda: ½ teaspoon
Salt: ½ teaspoon
Granulated Sugar: 2 cups
Brown Sugar: 1 cup
Butter: 1 cup (softened)
Large Eggs: 4
Vanilla Extract: 2 teaspoons
Sour Cream: 1 cup
Milk: ½ cup
Chocolate Chips: 1 cup
Prep Time
20 minutes
Cook Time, Total Time, Yield
Cook Time: 60 minutes
Total Time: 1 hour 20 minutes
Yield: Serves 12-16 people
Detailed Directions and Instructions
Prepare the Oven and Pans
Preheat your oven to 350°F (175°C). Grease and lightly flour two 9-inch round cake pans or use non-stick cooking spray.
Mix the Dry Ingredients
In a large mixing bowl, whisk together 2 cups of all-purpose flour, 1/2 cup of cocoa powder, 1 teaspoon of baking powder, 1 teaspoon of baking soda, and 1/2 teaspoon of salt. Set aside.
Combine Sugar and Butter
In another bowl, cream together 1 cup of unsalted butter and 2 cups of granulated sugar using an electric mixer on medium speed until light and fluffy.
Add Eggs and Vanilla
Add 4 large eggs, one at a time, mixing well after each addition. Then mix in 2 teaspoons of vanilla extract until fully combined.
Combine Wet and Dry Ingredients
Gradually add the dry mixture to the wet ingredients, alternating with 1 cup of buttermilk. Begin and end with the dry ingredients, mixing until just combined.
Add Chocolate Chips
Fold in 1 cup of semi-sweet chocolate chips with a spatula until evenly distributed throughout the batter.
Pour Batter into Pans
Divide the batter evenly between the prepared cake pans, smoothing the tops with a spatula.
Bake the Cakes
Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
Cool the Cakes
Remove the cakes from the oven and let them cool in the pans for about 10 minutes. Then, carefully transfer them to a wire rack to cool completely.
Prepare the Cream Cheese Frosting
In a mixing bowl, beat together 8 oz of cream cheese and 1/2 cup of unsalted butter. Gradually add 4 cups of powdered sugar and 1 teaspoon of vanilla extract, mixing until smooth and creamy.
Assemble the Cake
Once the cakes are completely cool, place one layer on a serving plate. Spread an even layer of frosting on top, then place the second layer on top and frost the top and sides of the cake.
Decorate as Desired
You may garnish the cake with additional chocolate chips or sprinkles as desired.
Notes
Storage Instructions
Store leftover cake in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week.
Variations
Consider adding nuts or using different types of chocolate chips for added flavor and texture.
Serving Suggestions
Serve the cake with a scoop of vanilla ice cream or whipped cream for an extra treat.
Cook techniques
Mixing Dry Ingredients
When mixing dry ingredients, ensure they are well combined to avoid clumps. Sift together flour, cocoa powder, baking soda, and salt to achieve a lighter texture in the cake.
Creaming Butter and Sugar
Cream the butter and sugar together until light and fluffy. This process incorporates air into the mixture, resulting in a tender cake.
Incorporating Eggs
Add eggs one at a time, ensuring each is fully incorporated before adding the next. This helps maintain an emulsion and prevents the batter from separating.
Folding in Chocolate Chips
Gently fold in chocolate chips at the end of mixing to avoid breaking them apart. This technique helps distribute the chips evenly throughout the batter.
Baking the Cake
Preheat the oven to the correct temperature and use the middle rack for even baking. Check for doneness by inserting a toothpick in the center; it should come out clean.
Cooling the Cake
Allow the cake to cool in the pan for a few minutes before transferring it to a wire rack. This prevents it from becoming soggy and allows for even cooling.
FAQ
Can I use a different type of chocolate chip?
Yes, you can substitute semi-sweet chocolate chips with dark or milk chocolate chips according to your preference.
How do I store the cake?
Store the cake tightly covered at room temperature for up to three days, or refrigerate it for longer freshness.
Can I freeze the cake?
Yes, the cake can be frozen. Wrap it tightly in plastic wrap and then in aluminum foil for up to three months.
What can I substitute for eggs?
You can use unsweetened applesauce or a flax egg as a substitute for eggs in the recipe.
How can I make the cake more chocolatey?
You can add additional cocoa powder or chocolate chips to the batter for a richer chocolate flavor.
Conclusion
The Nothing Bundt Cake Chocolate Chocolate Chip Copycat recipe offers a delightful blend of rich chocolate flavors and moist texture, making it a perfect treat for any occasion. With its simple preparation and impressive taste, this cake is sure to leave a lasting impression on your guests. Whether for a birthday, celebration, or a simple family gathering, this cake stands out as a reliable favorite.
More recipes suggestions and combination
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Red Velvet Bundt Cake
This strikingly beautiful cake combines cocoa and buttermilk to create a moist and flavorful dessert, perfect for holiday gatherings.
Carrot Bundt Cake
Packed with grated carrots and warm spices, this cake is a delicious way to enjoy a classic favorite, enhanced with cream cheese frosting.
Lemon Poppy Seed Bundt Cake
A refreshing option, this cake brings zesty lemon flavor and crunchy poppy seeds together for a delightful spring dessert.
Chocolate Mint Bundt Cake
Indulge in a decadent chocolate cake adorned with a subtle mint flavor, perfect for mint lovers and chocolate aficionados alike.