It sort of goes without saying that I am a full-fledged, no apologies, chocolate lover. Mostly I wish I could just make all different kinds of chocolate cake. But, I know that is not reasonable.
However, since I did make cakes that were not chocolate in any way for weeks 2 and 3, I felt it was time for some kind of chocolate cake again. Really perfect timing because I came across a recipe for a chocolate chip bundt cake. I found it on the blog: anitalianinmykitchen.com
My thoughts on the cake? In an effort to be truthful I’ll tell you, since we’re friends: It was sweet and dense and soft, like a pound cake. But, it might have been just a little too heavy for me. too something. I can’t put my finger on the exact reason, but I wasn’t totally sold on this cake. And since I’m looking for just the right cakes that everyone will love, I’m not sure I’ll make it again. But, you could try it – who knows? You might like it!
(Also, just so you know, my kids made 2 demands: that we keep this week’s cake, and it had to be the heart shaped bundt. So, there you have it! )
Creamy chocolate Chip Bundt Cake
- 2 cups flour
- 1 cup ricotta cheese
- 1 cup dark mini chocolate chips
- 1/4 cup butter melted
- 3 eggs (large)
- 3/4 cup sugar (granulated)
- 2 teaspoons baking powder
- 1 teaspoon vanilla butter nut flavoring
- icing sugar/powdered sugar for dusting
- melted dark chocolate for drizzling
- 1/4 teaspoon salt
Pre-heat oven to 350°. Grease and flour a 9 inch (22 centimeter) bundt pan.
In a medium bowl whisk together flour, baking powder and salt.
In a medium mixing bowl beat together melted butter, sugar and eggs for one minute. Add ricotta cheese, flour mixture and vanilla and beat for one minute. Fold in chocolate chips.
Spoon batter into prepared cake pan and bake for approximately 45-50 minutes. Let cool at least 30 minutes, remove from pan, drizzle with chocolate and or dust with icing sugar/powdered sugar if desired. Enjoy!