Glazed Choco-Chip Bundt Cake
Source of Recipe
Family Circle Magazine
List of Ingredients
Cake:
2/3 cup mini chocolate chips
1/4 teaspoon water
1 1/2 teaspoons cake flour plus 3 cups sifted cake flour (not self-rising)
4 large egg whites
1 cup buttermilk
1 cup buttermilk
1 1/2 teaspoons vanilla extract
1 cup sugar
1 1/2 teaspoons baking powder
1 teaspoon baking soda
3/4 teaspoon salt
1 cup (2 sticks) unsalted butter, at room temperature
Chocolate Glaze:
4 ounces bittersweet chocolate, finely chopped
1/2 cup heavy cream
Recipe
1. Cake: Heat oven to 350°. Coat 9- to 12-cup decorative bundt pan with nonstick cooking spray.
2. In bowl, mix chips and water until chips are moistened. Add 1 1/2 teaspoons cake flour; toss to coat.
3. In second bowl, lightly stir together egg whites, 1/4 cup of the buttermilk and the vanilla.
4. In clean large bowl, beat 3 cups sifted flour, sugar, baking powder, baking soda and salt 30 seconds. Add butter and remaining 3/4 cup buttermilk; beat on low speed until evenly moistened. Increase speed to medium; beat 11/2 minutes. Add egg mixture in 3 batches, beating 20 seconds after each addition. Stir in coated chocolate chips. Scrape batter into prepared pan; smooth surface.
5. Bake in 350° oven until cake tester inserted in center comes out clean and top springs back when lightly pressed, about 55 minutes.
6. Remove pan with cake to rack; let cake cool in pan 10 minutes. Unmold onto rack; let cool.
7. Glaze: Place chocolate in small bowl. In small saucepan, heat cream to boiling. Pour over chocolate; let stand 2 minutes. Gently stir until smooth; let cool slightly, 15 minutes. Pour over top of cooled cake, letting it dribble down sides. Do not spread to avoid marks in glaze. Let cake stand for glaze to set, about 1 hour.
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