Recipe by Ghirardelli®
"An easy, moist chocolate cake studded with semi-sweet chocolate chips and drizzled with a decadent semi-sweet glaze."
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all purpose flour
Ghirardelli Unsweetened Cocoa Powder
unsalted butter, very soft but not melted
flavorless vegetable oil (such as canola or safflower)
Ghirardelli Semi-Sweet Mini Chips
For the Glaze:
Ghirardelli Semi-Sweet Mini Chips
2 tiny pinches
Why this doesn't have more stars boggles my mind. This cake is awesome, and I found it very good refrigerated.
cooked this cake, t was dry and bitter, needs more sugar much more, might want to double or triple this recipe to make a full bundt cake.
I'm not going to lie to you. I didn't make the cake. They don't sell Ghiradelli products in the Middle East, where I'm living now. I did make a caramel cake and I made the GLAZE from the recipe above... using a sub-standard brand of chocolate. The results were pretty, but you can't beat good chocolate. I'll make this cake when I get home.... using Ghiradelli chocolate.
Made this cake for my family with Sue's hot fudge topping, an amazing dessert with plenty of hot fudge left over to pour on your ice cream.
You may want to double or triple the recipe like the last reviewer mentioned that was the on thing I would change about this "wonderful" dessert.
Like everyone else, I doubled the recipe. Also added 1/2 cup applesauce since others said it was dry, used strong coffee instead of water (made a minor difference) and baked for 60 minutes. Turned out perfect!
I bought a heavy metal rose shaped bundt pan at an estate sale today and after washing it my husband said well lets try it out so I came across this recipe. All I had on hand was hershey's unsweetened cocoa, only had white choco. chips, and had a bag of dark chocolate "Wilton" candy melts in pantry. So made this with what I had in the house. This is an awesome bundt cake. The topping was really good, I used a 12 oz bag of the dark chocolate candy melts and 1 cup of the heavy cream and 3 pinches salt and about a teaspoon of sugar, it worked just fine, I only used probably 3/4 of the sauce. If I ever have the Ghirardelli on hand I will use that but because I probably wont I will use what I have and whats affordable. Definitely try this recipe its worth the work. Also, I had to bake it for about 45 min.
Followed the recipe to a tee. Thought it was a little dry, fell apart when I took it out of the pan. Thought it would have been sweeter as well. I will try another chocolate bundt cake recipe till I find the perfect one.
Quite honestly, this is the best chocolate cake I have ever baked. For such a simple recipe, the taste is balanced, consistency moist. You do need to wait long enough - maybe even an hour - for the glaze to thicken. I made a non-dairy version, substituting butter flavored Crisco for the butter, non-dairy chocolate chips and Rich's Coffee Rich for the heavy cream. AMAZING!
* Percent Daily Values are based on a 2,000 calorie diet.
Chocolate Chip Bundt Cake
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 288
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