Tuesday, July 5, 2011

Chocolate Chip Bundt Cake

Another delicious and easy to make cake that pairs wonderfully well with morning coffee or afternoon tea. I might not be a fan of drinking both but it did not stop me from enjoying this cake. This ring shaped cake with distinctive ridges is typically  German. In some parts of Germany as well as Austria, such cakes are often called Gugelhupf from the German word Kugel (which means globe or ball) and Hupf (action word which means to hop) and is a reference to the cake surface going up while being baked. This is cake is versatile and there are many different recipes out there , from chocolate based, nut and alcohol based to more  refreshing and fruity versions. Here's just one of them.

Butter a bundt cake pan well, sprinkle with breadcrumbs to avoid cake from sticking when baked.
In mixing bowl, cream 250 g of softened butter and  250 g sugar until pale and thick. Beat in 6 eggs one at a time until sugar is thoroughly dissolved.

Mix 500 g of flour ,2 tablespoon of baking powder and a pinch of salt together. Sieve half of the flour mixture over the butter and egg mixture. Add in about 4 tablespoon of milk and fold everything together using a rubber spatula. Repeat until all the flour is used up and add spoonfuls of milk if cake batter is too dry.Do not overbeat. Add extra flavor booster. I added a spoonful of rum. You can use Bourbon or liqueur of your preference or you could also completely omit the spirits .Add in a cup of chocolate chips or  chopped pecan nuts or candied fruit if you want. Transfer batter into the bundt pan .

Bake cake at a preheated oven  at 180°c for 50 to 60 minutes until cake is done. ( To test it, insert a toothpick into the cake and if it comes out clean, then it is ready.) Take the cake out from the oven, let it cool in the pan  for about 10  mintues and invert the cake carefully into a rack. It could be serve at it is but it would taste even better if glazed. I used vanilla flavoured glaze which i poped into the microwave for 2 minutes until it reached a spreadable consistency.

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