Chocolate Chip Bundt Cake
Preheat oven to 325°F. Thoroughly grease and lightly flour a 12 cup Bundt pan and set aside.
Beat the butter and sugars together, on medium speed until fluffy crumbs form.
Add eggs and the vanilla extract, beat again till smooth. Add milk, beat on low speed to combine.
Add the flour, baking powder and salt. Beat again, just until combined. Stir in the chocolate chips.
Pour the batter into the prepared Bundt pan and bake for 60-65 minutes, until deep golden brown and when a toothpick is inserted and it comes out clean.
Cool in the pan for 15 minutes, after 15 minutes, place the cooling rack on top of the cake, hold sides of pan firmly and invert pan over the rack. The cake should drop out of the pan smoothly. Tap the pan lightly with a spoon if it does not fall out quickly. Let cake cool completely.
To make the frosting, combine the chocolate chips and butter in a small glass bowl. Microwave at 50% power for 90-120 seconds, stir to combine and heat on high for 30 seconds and stir again. Microwave another 30 seconds more if needed, stir again.
Place the cake thats on the cooling rack on top of a baking sheet lined with parchment paper. Pour the frosting over the cake. The frosting will harden as it cools. The cake will keep for 2-3 days.
Ingredients
Cake
3/4 cup butter, room temperature
1 cup + 2/3 cups light brown sugar
3/4 cup granulated sugar
4 large eggs
1 tablespoon vanilla extract
3/4 cup milk
2 1/2 cups all purpose flour
1 teaspoon baking powder
1/2 teaspoon kosher salt
2 cups semi sweet chocolate chips
Frosting
1 1/2 cups semi sweet chocolate chips
1/2 cup butter
