This is one of the best cakes, dense but moist, not too sweet, perfect for dessert, afternoon snack, and often even breakfast. It is what I usually picked as my birthday cake request growing up, and part of the reason my in-laws like me so much.
The recipe itself is not difficult, but you make it in a bundt pan, so it can take a little practice to get out nicely. But, the good news is that you cover the top with melted chocolate in the end. So if your cake doesn’t come out as nicely as you would like, just piece it back together and cover all the flaws in chocolate!
Chocolate Chip Pound Cake
3 cups flour
1 teaspoon baking powder
1/2 teaspoon salt
2 cups sugar
2 sticks unsalted butter, softened
3 teaspoons vanilla
3/4 cup milk
1 bag mini chocolate chips
chocolate for melting
Pre-heat the oven to 325. Heavily grease and flour your bundt pan, and set aside.
Combine the flour, baking powder, and salt. Set aside.
In a mixer, combine the butter and sugar until light and fluffy. Mix in the vanilla, and begin adding the eggs one at a time. Fully incorporate each egg before adding the next. Then, beginning and ending with the flour mixture, alternate between adding flour and milk, mixing well after each addition. I usually do 4 additions of flour and 3 of milk.
Leave out 1-2 tablespoons of the flour mixture. Empty the entire bag of mini chocolate chips into the bowl with the remaining flour, and toss the mix. Coating the chips with flour is supposed to help them stay suspended in the cake batter better. Dump the chips and remaining flour into the batter, and fold in so that the chips are spread throughout the batter evenly. Pour the batter into the prepared bundt pan, and bake for 75 minutes.
Remove the cake from the oven and let it cool for 15-20 minutes. Run a knife along the inner and outer edge of the pan, and then flip the cake out onto a plate. This is where things can get tricky. Hopefully you have greased and floured the pan well enough and the cake just slides right out. If this happens, take a moment to congratulate yourself. If not, loosen the edges of the cake some more, and try again. If part of your cake gets stuck in the pan, just gently pull it out and smoosh it back onto the rest of the cake.
After the cake has cooled, melt together some chocolate with a little bit of water to make the topping. I usually eyeball this, but you probably want to start with about a cup and a half of chocolate chips and 2 tablespoons of water. Heat this over low heat until the chocolate melts. You may need to add more water or chocolate chips. You want a thick chocolate sauce that you can pour over top with a spoon. So it should be pourable, but you want it to seep down the sides of the cake like a slow chocolate mud slide, so it should still be thick.