Maria: What is it? Its a bundt. A bun? A bundT. A Bondt? BUNDT BUUNDT!! I know, its a cake-y!…. there’s a hole in this cake.
I can't help but say bundt with a strangely Greek accent because of this wonderful scene in My Big Fat Greek Wedding. It makes me chuckle. And then she goes and puts a flower in the hole. What could be funnier.
Okay I'll stop reminiscing about the movie and get on with it. Today I made a Bundt cake (I wish I could spell Bundt like its said in my head... so funny). This recipe came from a friend of my mom and got passed onto me a few months ago. Its moist and chocolatey and so very delicious and super easy to make so I thought I had better share it around.
There are only 7 ingredients and its one of those recipes where you throw everything together and stick it in the oven. My original recipe called for 1 cup of oil but I'm all for substituting applesauce whenever possible because it tastes even better and is better for you too.
1 cup milk
1 cup applesauce
4 eggs (I only had 3 left from our chickens at home so I had to add in a store bought one also)
1 box german Baker's Chocolate
1 box vanilla instant pudding
1 box of vanilla cake mix
1 bag of chocolate chips
See super easy. The only difficult thing besides resisting licking the entire bowl is dealing with the bar of German chocolate. My original recipe says to either grate it or throw it in a food processor but I hate grating and I don't have a food processor so I went for the blender. It worked fine except that my roommate ran out because she thought I had dropped something in the disposal and was sitting there letting it run anyway. Haha. Guess I should have warned her.
|Chocolate before blending|
|Chocolate after blending|
Mmm. All ready for the oven. I have a strange (or maybe reasonable) fear of beaters and getting fingers stuck in them so if you are tempted to have a taste please unplug the mixer first. It'll make me feel better.
Spray and flour your bundt pan first to keep the cake from sticking. Although my cake still got stuck...
Time to add in those chocolate chips. You can never have too much chocolate. I saved about a handful of chocolate chips from the batter to drizzle on top at the end.
I didn't keep track of how long it was in the oven for... I'm really bad about that. The recipe says 50 minutes so that would probably be a good place to start. I usually go by the toothpick test and add a couple extra minutes for good measure.
Here's where those few extra chocolate chips that I saved away come in. I stuck them in the microzapper for a few seconds to melt them and then put them in a piping bag.
NOTE: Most people probably already know this, but I will share in case you don't. NEVER microzap chocolate for any length of time. Like really, go in 15 second increments stirring in between. I was babysitting once when I was maybe 17 and we were making cupcakes. I stuck a block of chocolate in the microwave for like a minute and a half and I looked over and it was on fire. Like flames. Coming out of the chocolate. It was bad. I worked at a camp two summers ago and the boys I was babysitting (who I hadn't seen since the fire) came up to me and said, "You're the babysitter who caught the chocolate on fire!!!" So count this as your warning: STIR THE CHOCOLATE!
Drizzle your now safely not on fire chocolate all over your bundt cake and you're done!