Chocolate Bundt Cake is a classic and decadent dessert that is loved for its rich chocolate flavor and distinctive ring-shaped appearance. The Bundt cake, characterized by its fluted or grooved sides, is a unique and beautiful way to present a delicious chocolate cake. This dessert has become a popular choice for special occasions, potlucks, and family gatherings, as it effortlessly combines simplicity with indulgence.

The history of the Bundt cake can be traced back to the 1950s when the Bundt pan was introduced by the Nordic Ware company. The pan’s design was inspired by traditional European cake molds, and the name “Bundt” is a reference to the German word “bundkuchen,” which means “ring cake.” The first official Bundt cake recipe was published in 1966 in a promotional cookbook released by the Nordic Ware company.

The popularity of the Bundt cake rose dramatically in the following years, particularly after a Tunnel of Fudge Cake baked in a Bundt pan won second place in the 1966 Pillsbury Bake-Off contest. This victory boosted sales of Bundt pans and established the Bundt cake as a beloved American dessert.

Chocolate Bundt Cake variations, like the one featured in this recipe, are a delightful way to add a chocolaty twist to this classic cake. The combination of moist chocolate cake and the surprise of chocolate chip cookie dough balls creates a delightful and satisfying treat that is sure to impress both young and old alike.

INGREDIENTS

• 1/4 Dough from Chocolate Chip Cookies
• 1 cup M&M’s Milk Chocolate Harvest Candies
• 1 cup Unsalted Butter, softened
• 2 cups Sugar
• 2 Eggs
• 1 tablespoon Cocoa Powder
• 2 teaspoons Vanilla Extract
• 1 cup Sour Cream
• 2 teaspoons Baking Soda
• 2 1/2 cups All-Purpose Flour
• 1/4 teaspoon Kosher Salt
• 1 cup Boiling Water
• 1 Container Cream Cheese Icing

INSTRUCTIONS

1. Prepare the chocolate chip cookies as directed in the original recipe, replacing the chocolate chips with 1 cup of M&M’s. Reserve 1/4 of the cookie dough for later use, and wrap the remaining dough in plastic and refrigerate it.
2. Preheat the oven to 325 degrees Fahrenheit. Grease a Bundt pan with shortening or butter, then coat it evenly with cocoa powder. Tap out any excess cocoa powder and set the pan aside.
3. In a large mixing bowl, beat the softened butter and sugar together until light and fluffy, approximately 5 minutes. Add the eggs, one at a time, beating until fully incorporated. Mix in the cocoa powder, vanilla extract, and sour cream until well combined.
4. In a separate bowl, whisk together the all-purpose flour, baking soda, and kosher salt. Slowly add the dry ingredients to the wet mixture, mixing until just combined.
5. Gently beat in the boiling water on low speed. Pour the batter into the prepared Bundt pan.
6. Roll the reserved cookie dough into small balls and place them into the cake batter in the Bundt pan, pressing them down slightly.
7. Bake the cake for 60 minutes, or until a toothpick inserted into the center comes out clean.
8. Allow the cake to cool for 10 minutes in the pan before flipping it out onto a cooling rack to cool completely.
9. Remove the lid and foil from the container of cream cheese icing, then microwave it in 15-second intervals until smooth and pourable. Slowly pour the icing over the cooled Bundt cake, allowing it to set.

Enjoy this delightful Chocolate Bundt Cake with its surprise cookie dough balls and rich cream cheese icing, a perfect dessert to share with family and friends on special occasions or anytime you crave a delicious chocolate treat!