No announcement yet.

Kitchen Sink Chocolate Bundt Cake

  • Filter
  • Time
  • Show
Clear All
new posts

  • Kitchen Sink Chocolate Bundt Cake

    Kitchen Sink Chocolate Bundt Cake (Recipe by Emiline)

    2 1/3 c cake flour
    3/4 c unsweetened dark cocoa powder
    1 T baking powder
    1/2 tsp salt
    3/4 c (1 1/2 sticks) unsalted butter, softened
    1 1/4 c granulated sugar
    2 large eggs
    1 1/2 tsp vanilla extract
    1 3/4 c buttermilk
    1 3/4 c dark chocolate chips, divided use
    1 c peanut butter chips
    1 c toffee bits
    1/3 c heavy whipping cream
    3/4 c coarsely chopped peanut butter-filled pretzels
    3/4 c coarsely chopped chocolate sandwich cookies
    1/4 c coarsely chopped salted peanuts
    1/3 c caramel sauce

    Preheat oven to 350 degrees F. Coat a 12-cup Bundt pan with flour-added cooking spray.

    In a medium sized mixing bowl, sift together flour, cocoa powder, baking powder and salt.
    In a large mixing bowl, using a mixer on medium speed, beat together butter and sugar until creamy, about 1-2 minutes. Beat in eggs and vanilla, until combined, about 1 minute. Reduce mixer speed to low, and beat in flour mixture, alternating with buttermilk. Continue to beat for 1-2 minutes, or until ingredients are well combined; stir in 1 cup chocolate chips, peanut butter chips and toffee bits until combined.

    Pour batter into prepared pan, and shake/tap a few times, to allow batter to settle into all of the creases. Bake at 350 degrees F. for 55-60 minutes, or until a wooden skewer inserted into cake comes out with moist crumbs attached.
    Cool for 10 minutes on a wire rack; run a knife around the edges of pan, and invert cake onto platter; cool for 45 minutes.

    Bring cream to a boil, in a small saucepan, over medium heat. Reduce heat to low, and stir in the additional 3/4 cup chocolate chips, until melted and smooth; drizzle evenly over cake and spread with a knife.

    Sprinkle and pack pretzel pieces, cookie pieces, and peanuts onto top and sides of cake; drizzle with caramel sauce.

    Makes 10 servings