Hungry Couple: Red Velvet Chocolate Chip Bundt Cake

Friday, September 6, 2013

Red Velvet Chocolate Chip Bundt Cake

As you know, the bundt bakers gather every month and create cakes based on whatever theme our founders, Anuradha of Baker Street and Lora of Cake Duchess, choose. But this month is special because it's the one year anniversary of the group. And so we were told to make a "fancy" bundt to help celebrate the occasion. Hmm. Fancy, huh?

I'm not much of a fancy baker so I knew this cake wasn't going to be wrapped in fondant and decorated with little figurines made our of sugar. But red velvet cake always strikes me as a little fancy looking so why not make a red velvet bundt? I asked Brian what he thought but he said that, apart from the cake being red, he didn't really know what flavor red velvet was supposed to be. As I was explaining that it's a cake with a very light cocoa flavor, I decided to amp up that flavor with chocolate chips. And while it's traditional to add a cream cheese glaze, I thought I'd use that opportunity to deepen the flavor even more with a chocolate glaze. Fancy? I think so. At least a little. Delicious? Seriously so! Enjoy and happy one year anniversary to the bundt bakers!

Ingredients

Cake:
2 Cups sugar
2 Eggs
1 Cup vegetable or canola oil
1 Teaspoon vanilla
1 Tablespoon white vinegar
1 Cup buttermilk
1/2 oz. Red food coloring *
2 1/2 Cups all purpose flour
1 Teaspoon salt
1 Teaspoon baking soda
3 Tablespoons unsweetened cocoa powder
3/4 Cup semi-sweet chocolate chips

* I did not want the full, artificial red color in my cake so I used half the typical amount of dye. If you'd prefer a more traditional red, use a full ounce.

Glaze:
3/4 Cup semi-sweet chocolate chips
1 Tablespoon unsalted butter
1 - 4 Tablespoons milk, as needed
Dash of salt

Using either a stand mixer or hand mixer, add the sugar and eggs to a large bowl and cream together for a couple of minutes until the eggs are a light golden color. Beat in the oil until smooth. Add the vanilla, vinegar and buttermilk and mix thoroughly. Stir in the food coloring.

In a separate bowl, sift together the flour, salt, baking soda and cocoa powder. In a small bowl, toss the chocolate chips with 1 tablespoon of the flour/cocoa mixture. This will help prevent the chips from sinking to the bottom of the cake. Add the flour mixture into the wet batter and mix. Fold in the chocolate chips.

Butter and flour a 12 cup bundt pan and pour in the batter. Bake in a pre-heated 325 degree oven for 50 - 55 minutes, until a cake tester comes out clean. Allow to cool thoroughly before removing from the pan.

To make the glaze, add the chocolate chips (less 1 tablespoon) to a bowl and microwave for about 30 seconds. Stir and microwave for an additional 15 seconds. Allow the residual heat in the bowl to melt any remaining unmelted chips. Stir in the butter and salt. The chocolate mixture may seize but don't worry. Slowly stir in the milk, one tablespoon at a time until you have a good pourable consistency. Pour the glaze over the cooled cake. Chop up the remaining tablespoon of chocolate chips and sprinkle over the top of the cake, if desired. Makes approximately 10 servings.

Want to join us and be part of Bundt-a-Month?
- Bake us a fancy bundt for September and post it before September 30, 2013
- Use the #BundtAMonth hashtag in your title
- Add your entry to the linky tool below
- Link back to our announcement posts
- Link to BundtaMonth on Facebook at http://www.facebook.com/BundtaMonth
- Link to BundtaMonth on Pinterest at https://pinterest.com/bakerstreet/bundtamonth/

Please visit the other participating bloggers to see their amazing fancy bundt creations: