Tuesday, November 13, 2012

Chocolate Chip Cream Cheese Bundt Cake

Dani, associate of our team, invited me to his birthday party and - surprise - the first thing I said was: "Yay, I'll bring the cake!" :-) Only that this cake did not even make it to the party... I brought it to the office yesterday morning, together with some brownies, and Dani decided to place it in the kitchen on our floor... So, no cake left for the evening, but we got delicious nibbles at the Times restaurant in Zurich. Thanks Dani for a perfect start into the week!

(adapted from the lovely Technicolor Kitchen. Recipe seems familiar to you?! It's the same basic recipe as here, it can be modified in various ways)

315g all purpose flour
1 ¼ teaspoons baking powder
½ teaspoon salt
¾ teaspoon ground cinnamon
170g unsalted butter, at room temperature
250g cream cheese, at room temperature
375g granulated sugar
3 eggs, at room temperature
1 teaspoon vanilla extract
150g dark chocolate chips
a good handful of toasted almond slivers
confectioners’ sugar, for dusting

For the glaze:
100ml heavy cream
100g dark chocolate, grated or chopped into small chunks

Preheat oven to 180°C. Butter and flour a 12-cup Bundt pan.

Sift the flour, baking powder, salt into a bowl.

Using a stand mixer with the paddle attachment, beat the butter, cream cheese, and sugar on medium-high speed until the mixture is very light in color – almost white – and the texture is fluffy, about 8 minutes. Scrape the bottom and sides of the bowl once or twice during the process to ensure that the butter is evenly incorporated. Add the eggs, one at a time, scraping the sides of the bowl after each addition. Beat in the vanilla. With the mixer on low speed, add the dry ingredients; stop mixing as soon as the flour is incorporated. Fold the chocolate chips and the almonds in by hand using a stiff spatula, then scrape the batter into the prepared pan and smooth the top.

Bake for 45-55 minutes or until golden and risen and a skewer inserted in the middle comes out clean. Let the cake cool for 15 minutes over a wire rack, then carefully unmold onto the rack. I usually let Bundt cakes cool completely in the pan and then release them. Dust with icing sugar before serving or make the chocolate glaze: Bring 100ml cream to the boil, then take away from the heat and stir in the chocolate. Pour over your cake.

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