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Saturday, March 10, 2012

Chocolate Chippy Bundt Cake


I saw this recipe on ‘Bake or Break’ the other day and just had to try it! The original recipe called for a 12 cup bundt pan but I only own a 6 cup so I halved the recipe and converted the recipe to metric measurements.

⅓ cup chopped pecans
60 grams butter, softened and cut into small pieces
1  tablespoon sugar

1⅓ cups all-purpose flour
½ teaspoon baking soda
½ teaspoon salt
120 grams butter, softened
½ cup packed dark brown sugar
¼ cup granulated sugar
½ tablespoon vanilla extract
2 large eggs
½  cup buttermilk
125 grams dark chocolate chips

Preheat oven to 180°C. Grease a 6 cup bundt pan.
Stir pecans, butter, and sugar together with a fork. Sprinkle mixture in bottom of prepared pan.
Whisk together flour, baking soda, and salt. Set aside.
Using an electric mixer on medium speed, beat butter, brown sugar, granulated sugar, and vanilla until fluffy. Add eggs, one at a time, beating just until blended after each addition.
Add flour mixture, alternating with buttermilk. Begin and end with flour mixture. Reduce mixer speed to low and beat just until blended. Mix in chocolate chips. Transfer batter to prepared pan.
Bake for 20-25 minutes, or until a cake tester/skewer can be inserted into the center and comes out clean.
Cool in pan on wire rack for 10 minutes. Remove from pan and leave to cool.

If you have a 12 cup pan you can double the recipe and the bake for 50-55 minutes, the 12 cup makes a much taller cake, making for prettier slices of cake. It is delicious and so easy as there is no more decorating to do once it is removed from the oven and cooled.

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