Chocolate Chocolate Chip Bundt Cake
I got this recipe from my grandmother, and I'm sure she got it from a magazine or product. It's best served warm with a scoop of vanilla ice cream and chocolate syrup.
I got this recipe from my grandmother, and I'm sure she got it from a magazine or product. It's best served warm with a scoop of vanilla ice cream and chocolate syrup.
- Carbohydrate 48.0456666666667 g
- Cholesterol 141.84 mg
- Fat 40.5183333333333 g
- Fiber 1.5400000166893 g
- Protein 6.79033333333333 g
- Saturated Fat 6.36791 g
- Serving Size 1 1 Serving (184g)
- Sodium 425.952666666667 mg
- Sugar 46.5056666499774 g
- Trans Fat 1.35982666666667 g
- Calories 570 calories
Step-by-step
- Mix first 5 ingredients until lumps are gone.
- Add eggs and chocolate chips and blend.
- Pour into greased bundt pan.
- Bake at 350° for one hour.
Substituting sour cream for part of the water alters the protein structure and moisture retention of a standard cake mix batter, yielding a denser crumb that holds up better over multiple days. Commercial yellow and pudding mix bases rely on modified starches that gelatinize quickly at 350 degrees Fahrenheit, trapping moisture inside a rigid starch-gel matrix. Understanding how these starches retrogradely cool and recrystallize helps explain why day-old slices often taste slightly firmer yet remain remarkably moist when stored correctly at room temperature under a dome for up to three days.
Judging Doneness Without a Thermometer
Because dense, heavy batters loaded with jumbo semisweet chocolate morsels take roughly one hour to bake fully, piercing the thickest part of the ring with a wooden skewer remains the most reliable indicator of structural completion. When the skewer emerges with a few moist crumbs clinging to it rather than wet batter, the internal network has set enough to prevent structural collapse upon cooling. Removing the pan too early causes the delicate starch walls to deflate, whereas over-baking triggers rapid moisture evaporation from the exposed fluted edges.
- Grease every crevice of the bundt pan thoroughly with solid shortening and dust with cocoa powder to prevent sticking.
- Allow the cake to cool undisturbed in the pan for exactly ten minutes before inverting it onto a wire rack.
- Wrap leftovers tightly in plastic wrap to minimize starch retrogradation and preserve the soft interior texture.
