Chocolate Chip Bundt Cake
I don't usually jump on a recipe - often, I'll see something online and let it bounce around in my head for a while before I take the time to cook whatever it may be. But having only recently acquired a bundt pan, it seemed meant to be that I would happen upon this Chocolate Chip Bundt Cake when I had a bundt pan to break in, when I was on vacation, and when Alyssa, the ultimate connoisseur of all things chocolate chip, was in my midst.
This recipe was actually adapted from a fruit and nut cake batter by Dorie Greenspan, only as Bridget over at The Way the Cookie Crumbles pointed out, the ingredients are quite similar to what a classic chocolate chip cookie would call for, so why not replace pears and walnuts with chocolate? Alyssa had multiple pieces over the weekend, so I would certainly classify this one as kid-friendly.
You will need:
2 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 sticks (8 oz.) unsalted butter, at room temperature
2 cups (packed) light brown sugar
3 large eggs, at room temperature
1 1/2 teaspoons pure vanilla extract
1 cup buttermilk, at room temperature
1 cup semi sweet chocolate chips
Confectioners' sugar, for dusting
Center a rack in the oven and preheat the oven to 350º F. Butter a 9- to 10-inch (12 cup) bundt pan, dust the inside with flour and tap out the excess. Whisk together the flour, baking powder, baking soda and salt.
Working with a stand mixer, preferably fitted with the paddle attachment, or with a hand mixer in a large bowl, beat the butter and sugar together at medium speed until light and fluffy, about 3 minutes. Add the eggs one at a time, beating for 1 minute after each addition. Beat in the vanilla. Reduce the mixer speed to low and add the flour mixture and the buttermilk alternately - add the flour in 3 additions and the buttermilk in 2 (begin and end with the dry ingredients). Mix only until the ingredients are incorporated and scrape down the bowl as needed. With a rubber spatula, stir in the chocolate chips. Scrape the batter into the pan and smooth the top with the spatula.
Bake for 60 to 65 minutes, or until a thin knife inserted deep into the center of the cake comes out clean. (If the cake looks as if it's browning too fast, cover the top loosely with a foil tent.) Transfer the cake to a rack and cool for 10 minutes before unmolding, then cool to room temperature on the rack.
When you are ready to serve, dust the top of the cake with confectioners' sugar.