Saturday, June 25, 2011

Chocolate Bundt Cake with Fresh Berries



Last weekend we had attended a BBQ over at my best friend's place, and once again I was on dessert duty.  I'm as surprised as you are. Really, I am. I guess they just know me so well!


I was told that one of the guests loved 'gooey chocolatey desserts', and I knew other guests loved desserts with fresh berries and whipped cream in the summer. So I started searching around to try and find something that would satisfy everyone.




I found a couple different recipes that looked delicious, but instead of using something completely new I used my favourite chocolate cupcake recipe and was delighted to discover that it baked up perfectly in the bundt pan.  This was awesome news as I had no time to implement a back-up plan :) I also threw in chocolate chips, more chocolate is always a bonus in dessert. True story.




After the cake cooled I filled the middle with fresh blueberries and sliced strawberries. Then everything was topped off with a drizzle of caramel and chocolate.  I found the recipe for the chocolate glaze on allrecipes.com, but you could pick up a bottle of chocolate sauce at the store and it would be perfect.




When we served the cake we plopped on some whipped cream, and it was awesome! I didn't get any pictures of the final product with whipped cream, but you can trust me when I say it went really well together.


Chocolate Bundt Cake with Fresh Berries

  • 3/4 cup butter, room temperature
  • 2/3 cup sugar
  • 2/3 cup packed brown sugar
  • 2 eggs
  • 2 tsp vanilla
  • 1 cup buttermilk
  • 1/2 cup sour cream
  • 2 tbsp coffee
  • 1 3/4 cup flour
  • 1 cup cocoa
  • 1 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 cup semisweet chocolate chips
  • Fresh berries of your choice
  • Caramel Sauce
  • Chocolate Sauce/Glaze (store-bought or recipe follows)
  • Whipped Cream
  1. Preheat the oven to 350 and generously grease the bundt pan
  2. In a medium bowl whisk together the flour, cocoa, baking soda, and salt
  3. In a second bowl whisk together the buttermilk, sour cream, and coffee
  4. In a large bowl cream together the butter and two sugars until fluffy
  5. Add the eggs one at a time to the sugar mixture, mixing well after each egg
  6. Add the vanilla to the sugar/egg mixture and mix well
  7. Add 1/3 the buttermilk mixture to the sugar/egg, and mix well
  8. Add 1/3 the flour to the wet ingredients and mix well
  9. Continue until all buttermilk and dry ingredients have been added then fold in the chocolate chips
  10. Pour into the bundt pan and smooth the batter
  11. Bake for 40 - 50 minutes, or until a toothpick comes out clean when inserted into the middle of the cake
  12. Let cool, then invert onto your serving dish
  13. Fill with berries, then drizzle on the chocolate and caramel sauces until your heart is content
  14. Serve with whipped cream if desired
  15. Enjoy!
Chocolate Glaze
  • 3/4 cup semisweet chocolate chips
  • 3 tbsp butter
  • 1 tbsp light corn syrup
  • 1/2 tsp vanilla
  1. In a heat-safe bowl, microwave the chocolate chips, butter and corn syrup at 30 second intervals, stirring between each interval until smooth
  2. When smooth, stir in the vanilla
  3. Place the glaze in a ziploc bag, cut off a corner of the bag, and drizzle over the cooled cake
  4. Enjoy!

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