When I made this the other week, it disappeared in a day! A super easy, non complicated & basic cake that delivers everything you want from a snacking cake.
It's Sunday morning and I've been up early drinking coffee, listening to jazz on youtube and trying to finish off this recipe before heading out for the day. A family day out! And we all know what those adventures entail and how they end up, right?
Our kids are growing up and aren't as keen, shall we say, to spend quality time with their parents. That's putting it kindly. Let's face it though, what teenagers do love spending weekends with their parents? I know when I was 16 I couldn't get out of the house quick enough come the weekend. And sometimes we were forced (tortured, I like to think of it), to spend the day together and go visiting relatives, have lunch at home together or whatever. Now looking back on it, I wish I had enjoyed it more because you really do only get one family. But teenagers don't always see it that way.
Anyway, when out kids were small, we would spend our weekends always on an adventure. When I look back through all the pictures of endless camping trips, hiking adventures, day long cycling trips and so one I wonder where in the world I got the energy. Because trust me when I say, I get exhausted looking at those pictures. Tent camping around Spain in a two man tent with a baby, a Labrador retriever and a 20 year old car. Ummmm, not sure I would take on that adventure these days. But hey, it was fun in the day, right?
Which brings me to present day and this Sunday where we are planning on heading out for an adventure.
Our kids seem to have a new found enthusiasm for nature and their parents. I am not sure what's in the water around here lately, but I'll take what I can get. In fact, last weekend we went off for a hike together and it was kind of fun. Let's put aside the minor break down of the car in the middle of "The Shining" territory, just about getting lost (of course my husband refused to pick a maped out route), running out of water and not getting back to the car till dark. It's all part of the adventure. Or at least that's what I keep telling myself.
So, today, we are going to head off on another adventure with more water and a map.
But before that happens, I'm hitting publish on this cake!
If you're new to my site, let me just point out that baking isn't my thing. Okay, yes, I can bake. I do love baking (when I find the patience), it generally always tastes good and disappears off the kitchen counter quickly. But, and here's the but. I cannot decorate, like at all. I have tired and tired and tired again, but it just isn't my thing. So, please ignore my decorating skills. Or should I say, lack of!
So, don't be put off by the rustic look because I promise the cake is great. It's moist and light and has a great crumb to the texture. It was eaten in one day by my family so I call that a success. Even Mike (he's the husband), ate more than his share and he doesn't often eat cake. Win on taste but a loss on looks. Sometimes I take what I can get.
Notes about the cake:
Just a few baking essentials to go over if you happen to be new to baking or to my site.
Always use large eggs and have them at room temperature. If you happen to be using organic eggs, they will most likely be smaller in size. So, use four eggs if you are going down this route. And the eggs need to be at room temperature to get to full volume.
I just used a basic bundt pan with no groves or fancy patterns which makes it easy for greasing. However, if you are using a pan that has a pattern, I recommend using melted butter to grease the pan and brush it on with a pastry brush. It only takes one small section in one of those pans for the cake not to come out if it isn't greased properly. So, just keep that in mind.
The glaze I used was quite thick. If you would prefer it thinner, just add a bit more milk until you reach the consistency you like.
And that my friends, just about sums up this easy cake.
Happy baking and enjoy your adventures.
Chocolate Chip Bundt Cake
Serves 10 - 12 / prep time: 15 minutes / Bake time: 30 minutes
For the cake:
1 1/2 Cups/195 grams of flour
3/4 Cup/150 grams sugar
2 Teaspoons baking powder
1/4 teaspoon salt
1/2 Cup/110 grams butter at room temperature
3 large eggs
2 teaspoons of vanilla extract
1/2 Cup/125 ml plain yoghurt
1 Cup/175 grams chocolate chips
For the glaze:
1 Cup powdered sugar
2 Tablespoons cocoa powder
3-4 Tablespoons milk
Preheat oven to 350 degrees F. Grease a bundt pan and set aside.
In a medium sized bowl sift together the flour, baking powder and salt. Set aside.
In a large mixing bowl cream the butter and sugar for about 2 -3 minutes until it's pale and fluffy. Add the eggs one at a time mixing until they are incorporated into the batter.
Next, add half the flour and stir in gently. Then add all the yoghurt and mix in the remaining flour. Once it is all incorporated, add the chocolate chips and stir to combine.
Pour batter into your prepared dish and bake for approximately 30 - 35 minutes. Insert a toothpick in the centre and when just a few crumbs come off, it is done. Remove from oven and place on a wire rack to cool for just a few minutes. Remove from pan after about 5 minutes and let it cool completely.
Make the glaze. Sift together the powdered sugar and cocoa powder. Add the milk and stir.
Drizzle the glaze over the cooled cake.
Will keep for about 2 days in an airtight container.
Click the downloadable link below to print recipe!
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Hello and thanks for stopping by. I'm Julia and I have a passion for wholesome fresh food. Here you can find what's cooking in my Spanish kitchen, with inspiration from my Newfoundland roots!
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