Crème Fraîche Dark Chocolate Chip Bundt Cake with a Chocolate Ganache Drizzle
Servings: 6 servings
Calories: 350kcal
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!