Wednesday, February 12, 2014

Sassy Sweets: Chocolate Chip Swirl Bundt Cake

Print Friendly and PDF
Sister M, you know, is obsessed with chocolate.  Over the last few weeks, I've espoused chocolate desserts for ones that my dad and sister K, and John (duh) enjoy better - lemon, grapefruit, blackberry, etc.  But I knew in the back of my mind that with Valentine's Day coming, I couldn't leave chocolate out of the repertoire for very long.

I brought the cake last week and Sister M was delighted.  Let me tell you, I didn't hear anyone else in the family complaining either.  The cake is super moist and delicious and looks incredible when you set it down in the middle of a table.  It's also really easy!!!  I bet you have most of the ingredients at home already.

If you don't have anything planned for Friday yet, put this cake on the menu.  Valentine's Day isn't about a fancy or more aptly, expensive, dinner out with candlelight.  It's about remembering the people that you love and WHY you love them.  I know John loves me without having to take me out to dinner with 10000 other people.  I'm content to snuggle up next to him on the couch and have a piece of cake, or 2.  But that's just me.
Chocolate Chip Swirl Bundt Cake (adapted from Is This Really My Life?)
Serves:  12 (1 large bundt)
 1 cup buttermilk
1 1/4 cups vegetable oil
2 eggs
2 teaspoons vanilla extract
2 1/2 cups flour
1 3/4 cups sugar
1 teaspoon baking soda
1 cup mini chocolate chips
1 tablespoon cocoa powder
8 ounces cream cheese
2 cups powdered sugar
4-6 tablespoons milk

Preheat oven to 350 degrees F.  Grease and lightly flour the bundt pan and set aside.  Combine milk and lemon juice in a large bowl; let stand for 3 minutes.  Then, add vegetable oil, eggs, vanilla extract and white vinegar.  Mix well.  Beat in flour, sugar, and baking soda until just combined.  Stir in mini chocolate chips.  Separate the batter into 2 bowls.  Leave 1 bowl alone.  In the other bowl, add red food coloring and cocoa powder.  Mix well.  Drop tablespoons full of dough into the bundt pan, alternating colors.  Gently swirl with a knife.

Bake 40-50 minutes, until a toothpick, inserted into the center, comes out clean. 

Meanwhile, make the frosting:  Beat cream cheese and sugar until well-combined.  Add milk, a tablespoon at a time, until desired consistency is reached.  Spread over the slightly warm cake and let the frosting set.

Serve at room temperature or store in an airtight container up to 3 days in the fridge.

Until the next time my oven is on...


Post a Comment

©2009-2013 All photos, recipes, and content on are copyright protected. Do not copy, distribute, or use without permission. Related Posts Plugin for WordPress, Blogger...
Welcome! I'm Dani (aka the Growing Foodie), just a girl balancing her career and passion for all things edible in NYC. I hope you'll join me in my adventures in life, through food. (Click for More)
Powered by Blogger.

Get Recipes Right to Your Inbox!

Football Fun!