This double chocolate bundt cake might look unassuming but don’t underestimate its deliciosness. What it lacks in pizazz it makes up for in huge chocolate flavor. The cake itself is deliciously rich, tender and moist. Each bite pretty much melts in your mouth, leaving you wanting more. And studded throughout are chocolate chips, makingthe perfect chocolatey surprise.

And then to top it all off its covered in the most delicious chocolate frosting imaginable. I’m drooling right now just thinking about it! If you or someone you love is a serious chocolate lover this cake is for them!

 

Ingredients

1 1/4 cups Butter melted

1 cup granulated sugar

1/2 cups brown sugar packed

1 teaspoon vanilla extract

3 tablespoons strong coffee

3 large eggs

1 3/4 cups all purpose flour

1/2 cup cocoa powder

1/2 teaspoon salt

1 teaspoon baking powder

1 teaspoon baking soda

1 cup semi-sweet or dark chocolate chips

For the topping:

1/3 cup butter

1 can sweetened condensed milk

1 tablespoon of brown sugar

1 teaspoon vanilla extract

1/2 cup semi sweet/dark chocolate chips plus extra to scatter on top
Instructions

Grease an 8 inch bundt pan.

Preheat the oven to 350F/180C

Beat together the melted butter, sugar, brown sugar, coffee and vanilla until smooth.

Add the eggs, then beat until combined.

With a wooden spoon. Stir in the flour, cocoa, salt baking powder & baking soda.

Stir in the chocolate chips, add to the greased pan and bake for 40 -45 mins until risen all over and a cake tester comes out with a few damp crumbs.

For the top, gently heat the butter and sugar together until both are melted. Stir in the condensed milk and vanilla and cook until it just starts to bubble.

Add the chocolate chips ans stir until melted. Set aside to cool, stirring occasionally to keep smooth.

You can pour it over the cake and scatter with more chocolate chips while both are still warm and serve it warm or let it cool before serving,

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Quick tip: The best way to grease a bundt pan with with a layer of butter or shortening that’s dusted with cocoa powder.

Recipe and image courtesy of Erren’s Kitchen.