Chocolate Milk Bundt Cake (Print-Friendly Version)
Tender chocolate Bundt cake with chocolate milk and ganache for incredible moistness and flavor.
# Ingredients:
→ Cake Batter
01 -
220 grams all-purpose flour plus 8 grams extra for coating
02 -
25 grams unsweetened cocoa powder
03 -
10 grams baking powder
04 -
5 grams fine salt
05 -
113 grams unsalted butter, melted and slightly cooled
06 -
10 millilitres vanilla extract
07 -
4 large eggs
08 -
400 grams granulated sugar
09 -
240 millilitres full-fat chocolate milk
10 -
175 grams semi-sweet chocolate chips
→ Chocolate Ganache (optional)
11 -
240 millilitres heavy cream
12 -
350 grams semi-sweet chocolate chips
# Steps:
01 -
Preheat oven to 163°C. Position a rack in the centre. Generously grease and flour a 12-cup bundt pan.
02 -
In a small bowl, whisk together flour (reserve 8 grams for later), cocoa powder, baking powder and salt until homogenous.
03 -
Using an electric mixer with whisk attachment, combine eggs and sugar at medium-high speed for 3 minutes until pale and tripled in volume.
04 -
Incorporate melted butter and vanilla extract into egg mixture and whisk until smooth.
05 -
Add the dry ingredients and mix gently. Gradually pour in chocolate milk, whisking until batter is uniform and silky.
06 -
Toss chocolate chips in reserved 8 grams of flour and fold gently into batter.
07 -
Pour batter into prepared pan. Bake for 50 to 60 minutes, or until a skewer inserted in the centre emerges with a few moist crumbs.
08 -
Allow cake to cool in pan for 10 minutes before inverting onto a wire rack or serving plate to cool completely.
09 -
Place heavy cream in a large microwave-safe bowl and heat until simmering, about 2 minutes. Add chocolate chips and let stand 5 minutes. Whisk until glossy and smooth, approximately 1 minute.
10 -
Once cake is thoroughly cooled, drizzle with prepared ganache or dust lightly with powdered sugar before serving.
# Notes & Tips:
01 -
If topping with ganache, store covered at room temperature for up to 2 days or refrigerate in an airtight container for longer freshness. Bring to room temperature before serving.
02 -
The un-iced cake can be stored airtight at room temperature for up to 4 days.
03 -
To freeze without ganache, wrap the cooled cake in plastic and foil; freeze up to 3 months. Thaw wrapped at room temperature before serving.