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July 31, 2013

Chocolate Lover's Favorite Bundt Cake

Hello, my name is Meg, and I'm addicted to chocolate.

Hiii Meeeggg.

It feels so great to get that stunning confession off my chest. So now that you know my main weakness, it's probably not hard for you to imagine why I wanted to whip up something extra decadent and delicious for this past Sunday's dinner at my in-laws house.

I scoured recipes, looked at what I had on hand, and this concoction is what I came up with!

{ Chocolate Lover's Favorite Bundt Cake }

{ via Ghirarhdeli }


- 1 cup + 2 tablespoons sugar
- 1/2 cup unsweetened cocoa powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 6 tablespoons unsalted butter softened
- 2 tablespoons vegetable oil
- 2 eggs
- 1 teaspoon vanilla 
- 1/2 cup cool water
- 1/2 cup semi-sweet mini chocolate chips

** icing ingredients/directions below **


  1. Position a rack in the lower third of the oven. Preheat the oven to 325 degrees. Grease a 6-cup bundt cake pan.
  2. In a large mixing bowl, thoroughly mix the flour, sugar, cocoa powder, baking soda, and salt for 60 seconds on low speed with the electric mixer. Add the butter, eggs, oil, vanilla, and 2 tablespoons of the water. Beat on low speed just until all of the dry ingredients are moist.
  3. Turn the mixer to medium speed and beat for 1 minute. Scrape the bottom and sides of the bowl. Add 3 tablespoons water and beat for 20 seconds on medium speed. Scrape the bowl and add the remaining 3 tablespoons water. Beat for 20-30 seconds until the batter is smooth. Fold in the chocolate chips. Scrape the batter into the pan and spread it evenly.
  4. Bake 35-40 minutes (do not open the oven for the first 30 minutes) or until a toothpick inserted into a cakey place in the center of the cake comes out clean (except for melted chocolate chips).
  5. Set the pan on a rack to cool for ten minutes. Invert the cake onto rack (turn the round cake right side up) to cool completely.

{ via Brown Eyed Baker }

- 1/2 cup unsalted butter
- 1/2 cup cocoa powder
- 6 tablespoons evaporated milk
- 3 & 3/4 cups powdered sugar
- 1 teaspoon vanilla 
- 1/4 teaspoon salt


1) In a medium saucepan bring the butter, cocoa powder and evaporated milk to a boil over medium-high heat. Make sure you whisk mixture occasionally to prevent from overcooking.
2) Add the powdered sugar, vanilla extract and salt and whisk continuously until the mixture becomes smooth, about 30 seconds.
3) Immediately remove the pan from the heat and pour the icing over the top of the cake, allowing it to drip down the sides. Work quickly - the icing will begin to harden after it's poured!


I just added a splash of fresh berries to the center for flavor and color, placed it on a pretty cake stand, and then it instantly looked fancy. I didn't tell anyone it was one of the easiest things I've ever whipped together!

If you haven't checked out Brown Eyed Baker's amazing food blog, please do! It's absolutely one of my go to sites for quality recipes... yum!

Looking forward to trying this ultra-easy version of the bundt cake for my girls night this Saturday!

Bon Appetit!

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  1. :) YUM!
    Thanks for adding the extra calories to my bod today Meg! ;)

  2. OH my goodness this looks absolutely DELICIOUS!!

  3. I have actually made this before, it is delish!

  4. YUM!!! this looks amazing! ps i LOVE the new look of your blog! i hope you are doing well. xo jillian cornflake dreams Stop by - i'm hosting a minted giveaway


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