Chocolate Chip Bundt Cake
Yield: 8 servings
Ingredients
Cake
- 1 cup butter, softened
- 1 cup superfine sugar
- 4 medium eggs, beaten
- 1 1/4 cups self-rising flour
- 1/2 cup unsweetened cocoa powder
Topping
- 5 ounces bittersweet or semisweet (dark cooking) chocolate
- 3 tablespoons butter
- Maraschino cherries
Instructions
- Heat oven to 350 degrees F. Grease a 9-inch ring or Bundt pan and line the bottom with greased parchment (baking) paper.
Cake
- Cream together the butter and sugar until very light and smooth.
- Slowly incorporate the eggs; then fold in the flour and the cocoa, mixing until thoroughly blended
- Spoon into the cake pan.
- Bake for about 50 minutes, or until the cake comes away from the side of the pan and feels firm on the top. Test the center by piercing with a thin skewer-it should come out dry.
- Cool in the pan for a few minutes, then turn out onto a wire rack to cool.
Topping
- Slowly melt the chocolate in a small saucepan over simmering water or in a microwave oven.
- Stir in the butter.
- Pour over the top of the cake, allowing it to flow down the sides.
- Decorate with cherries.
