Bundt cake with chocolate chips
Bundt cake with chocolate chips is so moist and delicious. You’ll want to make the recipe for the simple sponge cake with chocolate chips again and again!
INGREDIENTS
FOR THE DOUGH
250 g soft butter
200 g sugar
1 packet of vanilla sugar
1 pinch of salt
4 eggs (size M)
270 g wheat flour (type 405)
3 tsp baking powder
5 tbsp milk
100 g dark chocolate drops
Some fat for the mold
Some flour for the mold
FOR THE GLAZE
150 g dark chocolate coating
2 tbsp neutral cooking oil (e.g. sunflower oil)
PREPARATION
Step 1
Preheat the oven to 180 degrees top/bottom heat (fan oven: 160 degrees). Grease a Bundt cake pan (Ø 22 cm) thoroughly and dust with a little flour. Knock out the excess flour.
2nd step
For the dough, beat the butter, sugar, vanilla sugar and salt until fluffy. Add the eggs one at a time, continuing to beat the dough with the whisk of a hand mixer on the highest setting. Mix the flour with the baking powder and stir in together with the milk. Finally, stir in the chocolate drops.
Our tip:
No chocolate drops on hand?
Instead of chocolate drops, you can also chop 100 g of dark chocolate very finely and stir the chocolate pieces into the dough. So good!
3rd step
Pour the dough into the prepared tin, smooth it out and bake in the lower third of the preheated oven for around 55 minutes. Allow the cake to cool in the tin on a cake rack for at least 60 minutes. Then turn it out onto a cake rack, remove it from the tin and allow it to cool completely.
4th step
For the icing, roughly chop the chocolate and melt it in a bowl over a hot water bath and stir in the oil. Spread the icing on the surface of the cake with a tablespoon and allow to set. The bundt cake with chocolate pieces makes about 14 pieces and will keep for at least 3 days if kept airtight at room temperature.
