I really really liked this cake a lot. A lot a lot. I don’t usually love plain old chocolate cake but I must say again…liked it a lot! Rob said “good cake!” and he is a hard one to please in that his cake should be moist, rich with chocolate flavor and well – that’s it!
The recipe calls for mini chips, but I was out of stock so subbed regular chips. I figured they might fall to the bottom (then the top!) and they did. But I really liked that. Made a thick crust of chocolate on the entire outside of the cake. Up to you of course. Enjoy –
triple chocolate bundt cake (modified from Cake Keeper Cakes by Lauren Chattman):
4 ounces unsweetened chocolate, finely chopped
1/3 cup unsweetened dutch process cocoa powder
1 cup boiling water
1 cup milk
3 large eggs
1 tablespoon pure vanilla extract
2 1/4 cups all purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon kosher salt (if using table salt, only 1/4 teaspoon)
1 cup (2 sticks) unsalted butter, softened
1 3/4 cup sugar
1 1/2 cups mini choc chips or normal (just read above to decide)
Preheat the oven to 350 degrees. Grease and flour a 12 cup Bundt pan and dust with flour. Be thorough!!
Place the chocolate and cocoa in a bowl, add the boiling water. Whisk until smooth and let cool.
Whisk together the milk, eggs and vanilla in a glass measuring cup.
Whisk the flour, baking powder, baking soda and salt.
Beat together the butter and sugar with paddle attachment (or electric beaters) until lighter and fluffy. 5 m or so. Scrape bowl, and beat to combine.
Add the chocolate to the butter and sugar and mix on low until combined.
Still on slow, add 1/3rd of the dry ingredients, then 1/2 of the wet mixture and repeat alternating the flour and milk, ending with flour.
Turn the mixer to high and beat for one minute.
Stir in the chocolate chips.
Scrape batter into pan and bake until a toothpick comes out JUST clean. Do not over bake.
Let cake cool in the pan for 20 m or so then invert onto a wire rack and let cool completely.
Slice and serve. Yum!