There’s nothing like a good old fashioned chocolate chip bundt cake.
One bowl recipes are my favorite to procure. They take less dishes (hallelujah for quicker cleanup), they are easy to follow (yay for less steps which yield to a shorter prep time and a quicker getting to the actual eating of cake…), and they are just plain FUN.
This Crème Fraîche Dark Chocolate Chip Bundt Cake with a Chocolate Ganache Drizzle is no exception.
The CAKE. Whoa. Let me tell you about this cake.
It’s decadent without being overbearing.
It’s soft without being too light.
It’s flavor packed and full off chocolatey goodness at every.single.turn.
My kids begged me to eat this cake for breakfast today! They aren’t massive cake fans (they get it from their mama…), so I was delightfully surprised that my three picky little guys just couldn’t get enough of it.
Ok, let’s talk ingredients.
The basics are present: butter, flour, sugar, eggs, baking powder, salt, vanilla, milk, and cocoa powder. But what gives this cake it’s ultra-moist and fudge-like demeanor is the addition of the crème fraîche. Pronounced “cream fresh,” this french version of sour cream renders a higher fat content, but is a bit milder in flavor (read: slightly less tang). It is used in French cooking to garner incredible soups, sauces, and of course, is a staple in many dessert recipes.
I stumbled upon this little delicacy at our local Trader Joes, but you can find it at many specialty stores and you can order it online.
If you do not have access to crème fraîche, sour cream can be used as an acceptable substitute at a 1:1 ratio.
Crème Fraîche Dark Chocolate Chip Bundt Cake with a Chocolate Ganache Drizzle
Ingredients
- For the cake: 1 cup salted butter, softened 1 cup granulated sugar 1 cup dark brown sugar, lightly packed 3 large eggs ½ cup crème fraîche 2 teaspoon vanilla extract 2 cups all-purpose flour ½ cup unsweetened dark cocoa powder 2 ½ teaspoon baking powder 1 teaspoon salt ¼ cup whole milk ¾ cup dark chocolate chips
- For the ganache: ¾ cup dark chocolate chips ⅓-1/2 cup heavy
Instructions
- In a large mixing bowl, combine the butter and sugar’s until creamy. Add eggs and creme fraiche and mix well.
- Add vanilla, all purpose flour, cocoa powder, baking powder, and salt. Mix until incorporated.
- Finally, add the milk and stir well for about 15 seconds. Fold in the dark chocolate chips. Divide into several mini Bundt pans, or one large Bundt pan.
- Bake at 350° for 25-35 minutes. Remove cakes from oven and let cool on wire rack for 15 minutes. Remove from pan(s) and cool completely, either in the fridge or freezer, or on the counter.
- Mix up the ganache. Heat cream in a saucepan until hot and pour over chocolate chips, allow to sit for 5 minutes and then whisk well. Add more cream if a looser consistency is desired.
- Pour warm ganache over cakes. Serve immediately, and enjoy!
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