Good Morning and Happy Monday, everyone! It’s a short work week for me, what with the upcoming holiday- so I’ll be tying up some loose ends and staying glued to my desk for the next couple of days so I can return to my office next week and not be completely swamped or overwhelmed. It’s all about prioritizing my tasks and my time properly!
To wrap up my series of Thanksgiving-inspired recipes before this Thursday arrives, I wanted to share one of my favorite dishes for one of my favorite parts of the meal- dessert, of course! This cake, a twist on the classic cookie- incorporates the expected flavors: brown sugar and cinnamon- but adds some chewy, gooey chocolate goodness to make it a rich, decadent finale to the one meal out of the year where it’s okay to be a little gluttonous.
While it may look like a lot of steps- I assure you that this recipe is surprisingly easy to pull off!
WHAT YOU’LL NEED:
- 2 sticks unsalted butter, at room temperature
- 1 cup light brown sugar
- 1½ cups granulated sugar, divided
- 3 large eggs
- 1 tablespoon pure vanilla extract
- 2½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¾ teaspoon fine sea salt
- ¾ cup buttermilk
- 2⅓ cups chocolate chunks, divided
- 1½ teaspoons ground cinnamon
- ⅓ cup heavy cream
READY? HERE’S WHAT YOU DO:
- Preheat the oven to 325°F. Grease a 12-cup Bundt pan with nonstick spray.
- MAKE THE CAKE: In the bowl of an electric mixer fitted with the paddle attachment, cream the butter, light brown sugar and ¾ cup of the granulated sugar until light and fluffy, about 4 minutes.
- Add the eggs one at a time, scraping the bowl well after each addition. Mix in the vanilla extract.
- In a medium bowl, whisk together the flour, baking powder, baking soda and salt. Add the mixture to the wet ingredients in three additions, mixing until just combined after each and alternating with the buttermilk until both are fully incorporated. Fold in 1⅓ cups of the chocolate chunks.
- In a small bowl, stir together the remaining granulated sugar and the cinnamon. Pour half the cake batter into the prepared pan and top with half the cinnamon-sugar. Pour the remaining batter on top and sprinkle with the remaining cinnamon-sugar.
- Bake until a toothpick inserted into the center of the cake comes out clean, 60 to 80 minutes. Cool in the pan for 20 minutes and then invert the cake onto a rack and cool completely.
- MAKE THE GLAZE: Place the remaining chocolate and cream in a medium-size heat-safe bowl. Microwave in 20-second intervals, stirring in between until the chocolate is melted and smooth.
- Pour the chocolate glaze over the cake, allowing it to drip down the sides and set for at least 15 minutes before serving.
This cake is packed full of flavor- chocolate, cinnamon, toasted brown sugar and a pinch of salt to balance everything out- and every bite is absolutely delicious. Served with a scoop of vanilla ice cream or a hot cup of coffee and you’ve got yourself the perfect way to draw a conclusion to the meal for your family and friends.
Enjoy your day, everyone!
– Ashley –
2 thoughts on “Desserts: Snickerdoodle Chocolate-Chunk Bundt Cake”
That’s look good!
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