Chocolate Chocolate Chip Bundt Cake
At home, we call this cake Daddy’s cake. It’s named for, non other than, my Daddy. There’s nothing on earth that he loves more than a rich, chocolaty, moist cake.  After many tries with many different recipes, this is the recipe he declared was “the one“.  Let me tell ya, this cake is wonderful!!! It’s different from the other “doctored cake mix” cakes and I think is much more delicious. I’ve tweaked and tweaked this recipe for the better part of ten years and finally have decided its just right!

This cake starts with a cake mix. You need to use a mix that does not contain pudding. I use Duncan Hines. Your choice of chocolate flavors will depend on availability at your grocery store. I believe Duncan Hines has a chocolate and or dark chocolate mix available.  For whatever reason, the flavor most widely available, seems to be devil’s food so that’s what I use. To intensify the chocolate flavor, since devils food is really like chocolate-light, I use bittersweet chocolate chips with 60% cacao. For this cake, I use 1 1/2 bags. Now here’s thing….you can use any combo of cake mix flavor (dark chocolate-devils food-whatever) and mix with any type of chocolate chips. Sometimes I end up using semisweet because my grocery store is out of the bittersweet chips. For this post, I used mini chocolate chips because the cake cuts cleaner due to the tiny chip size.  When I use mini chips I use 1-12 ounce bag of chips in the cake,with 1/3 cup reserved for garnish, rather than just 6 ounces. Then bittersweet chocolate for the ganache. My favorite combo is what I’ve listed below.
Chocolate Chocolate Chip Bundt Cake

I find that this cake is a little different in how to tell when it’s done. It’s very important that you don’t over bake it or obviously, regardless of how fabulous a recipe you start with, it will be dry and yucky. So, with this cake, I know it’s done when the edges just start to pull in from the pan, the center no longer has a wet appearance, and a cake tester inserted in the center comes out with just a little liquid cake on it. It doesn’t come out with crumb on the tester. As the cake cools it sets up a bit more and it deflates a bit. Don’t worry, it looks absolutely gorgeous when you flip it over on a cake plate and crown it with the glorious ganache!!!

Chocolate Chocolate Chip Bundt Cake

Chocolate Cake Recipes!

Triple chocolate Layered Cake -Chocolate dream cake, moist, tender, perfectly topped with chocolate frosting!

Sour Cream Chocolate Cake with Peanut Butter Frosting and Chocolate Peanut Butter Glaze – Chocolate peanut butter dream come true!

Quadruple Chocolate Poke Cake -Tremendously moist, yummy chocolate decadence topped with a tad more chocolate!