Bundt cake and chocolate chips are the perfect combination. The intricate geometric shapes of the pan allow for more crust than usual and this recipe takes full advantage of that. Familiar flavours amped up make this the perfect cake for your afternoon break.
Ingredients 225 g softened butter
1 ½ cups packed brown sugar
¾ tsp salt
1 ¼ cups sour cream
1 tbs vanilla extract
3 cups plain flour
2 tsp baking powder
½ tsp baking soda
1 ½ cups chocolate chips
Icing sugar to dust
Extra butter & flour for bundt pan preparation
Preheat oven to 175 degrees (fan forced) and prepare bundt pan with butter and a dusting of flour.
Cream butter, sugar and salt. Whisk in eggs, one at a time.
Whisk in sour cream and vanilla until well combined and smooth.
Add flour, baking powder and baking soda. Stir until almost combined.
Lightly toss chocolate chips in a little flour. This will stop them sinking to the bottom of your bundt cake.
Add in chocolate chips & combine with a spatula until no white streaks of flour remain.
Spoon batter into prepared bundt pan.
Bake for approximately 50 minutes. Test with a toothpick, when it comes out clean it is done. Cool in pan for at least 30 minutes before inverting onto a rack and cooling completely.
Lightly dust with a little icing sugar.
This bundt cake will remain fresh for 5 days in a sealed container.