Mocha Chip Bundt Cake

3 Nov

For those who have followed my entire blog, I mentioned once that I’m not a baker and won’t even touch that stuff. After a couple months, I decided to go back on what I said. Does a basketball player who can’t shoot free throws just avoid getting fouled in general? No. So should I avoid baking overall just because I couldn’t do it in the beginning? No.

I think I figured out what I have to do, take baby steps! With that in mind, I started baking out of those box mixes first just to get my self-esteem going (and let me tell you, it worked!). Still taking baby steps, today, I tried this mocha chip bundt cake! It’s like Sandra Lee, semi-homemade.

I actually took this recipe off, but tweaked it a slight bit. Instead of instant coffee granules, I brewed my own coffee to replace the 1/2 cup of water and instance granules. Instead of sour cream, I used a cup of plain yogurt (I’m not a fan of sour cream, and yogurt is much healthier. For you ballers out there, Greek yogurt works better). The purpose of yogurt is just to make the cake more moist. You add coffee bits to anything chocolate to bring out the chocolate flavor.

Everything else, I took from the recipe, so… 1/2 cup of vegetable oil, box of chocolate mix, box of chocolate pudding (also makes cake more moist), 3 eggs and 1/2 a cup of semisweet chocolate chips. Mix mix mix and then pour it into a bundt pan. The recipe said to bake it for an hour, which I’m glad I didn’t follow. By 40 minutes, I smelled my chocolate burning and had to scrap off the top part (which essentially becomes the bottom part). Luckily, the inside was still moist and it didn’t get completely overbaked, thank goodness!

After cooling the bundt cake for at least 15 minutes, melt roughly 3/4 cup of whipped cream in a pan, when it’s melted, add in some chocolate chips (to your desire) and mix till it’s nice and smooth. Then drizzle it on your bundt cake!

Oh, I actually added some powdered sugar to decorate the cake before I drizzled the ganache and drizzled some more powdered sugar after the ganache cooled a bit.


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