Brown Sugar and Chocolate Chip Bundt Cake with Maple Espresso Glaze
I was quite upset over my last entry, the bundt cake with the torn surface and the forgotten chocolate chips. I told myself not to beat myself over it, but i just wasn’t able to put it to rest.
I felt the need to rectify those flaws, I just had to attempt another bundt.
So here goes my next bundt, tear free and with chocolate chips IN the batter. Hola!
But i wasn’t that sure this bundt would come out perfect either, and i had a back up plan,
A glaze to cover up any imperfections (should there be another) on the surface.
And oh boy, what a glaze it was,
Who would have thought that maple syrup and espresso could come together in such a perfection. Seriously, i don’t even think i could find words fitting enough to describe this glaze.
This is the kind of glaze that you would close your eyes and moan to. Your sense of smell and taste would thank you in sheer gratification for this. It was all i could do not to drink this by the cupful.
So the glaze goes over the cake. Sorry about the messiness, i was trying to pour the glaze over the cake with my left hand while balancing the camera with my right.
My circus act resulted in something that looked like this
Once the glaze is on, the next step in the recipe is to let stand at room temperature until glaze is firm, about 1 hour.
I don’t know about you, but i am not waiting
I cut myself A big fat slice,
And this time with chocolate chips IN the cake.
The recipe also called for the chips to be sprinkled with flour before they are thrown into the batter for better suspension. I always thought this step was for fruits which have higher water content, but i guess you could do that to chocolate chips too!
- Nonstick vegetable oil spray
- 1 12-ounce package semisweet chocolate chips
- 3 cups all purpose flour, divided
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 3/4 teaspoon salt
- 1 cup (2 sticks) unsalted butter, room temperature
- 1 1/2 cups (packed) golden brown sugar
- 2 1/2 teaspoons vanilla extract
- 1 teaspoon maple extract
- 4 large eggs
- 1 cup buttermilk
- 1 cup powdered sugar
- 2 tablespoons pure maple syrup
- 2 tablespoons (or more) whipping cream
- 1 1/2 teaspoons instant espresso powder
Preheat oven to 325°F. Butter 12-cup Bundt pan. Spray pan generously with nonstick spray. Dust pan lightly with flour. Mix chocolate chips and 2 tablespoons flour in medium bowl. Sift remaining flour with baking soda, baking powder, and salt into another medium bowl. Using electric mixer, beat butter and brown sugar in large bowl until fluffy, about 3 minutes. Beat in vanilla extract and maple extract. Add eggs, 1 at a time, beating well after each addition. Mix in flour mixture in 3 additions alternately with buttermilk in 2 additions, beginning and ending with flour mixture. Fold in chocolate chip mixture. Transfer batter to prepared pan, spreading evenly.
Bake cake until tester inserted near center comes out clean and cake begins to pull away from sides of pan, about 1 hour. Cool cake in pan on rack 30 minutes. Invert cake onto rack and cool completely.
GOOD TO KNOW:
Mixing the chocolate chips with a little flour before adding them to the batter helps the chips stay evenly suspended in the batter and evenly distributed throughout the baked cake (otherwise, they may sink to the bottom).
Combine powdered sugar, maple syrup, 2 tablespoons cream, and espresso powder in medium bowl. Whisk until smooth, adding more cream by 1/2 teaspoonfuls if glaze is too thick to drizzle. Spoon glaze decoratively over top of cake; let stand at room temperature until glaze is firm, about 1 hour. DO AHEAD: Can be made 1 day ahead. Cover with cake dome and let stand at room temperature.