When making a bundt cake with raisins of chocolate chips the most frequent and most annoying thing is the sinking of chocolate chips. The most common solution offered for this problem is to toss the chocolate chips with some flour. Therotecially it’s a logical solution but unfortunately it doesn’t work.
In order to solve a problem first we should understand the reason of the problem. In our case the problem is the difference of the density of the cake batter and chocolate chips. We can increase the density of the batter by using more flour but we can’t equalize them as we are making cake, not cookies. As chocolate chips are more dense than the batter with the support of the gravity they sink before the cake is baked.
At this point, the “miraculous” solution that I produce comes into play. I’m pouring half of the dough that I didn’t add chocolate chips to the mold. I add the chocolate chips to the remaining batter and mix and pour the chocolate chip batter over the plain batter. By this way, until the chocolate chips sink in the bottom, the cake bakes and the chocolate chips scatter homogeneously all over the cake.
Enjoy the recipe…
- 3 eggs,
- 1 cup sugar,
- 150 g butter at room temperature,
- 1 cup milk,
- 3 cups flour,
- 1 pack of baking powder,
- 1 cup chocolate chips.
- Beat the butter and sugar in a deep bowl until it becomes creamy,
- Add the eggs and whisk,
- Add the milk and whisk,
- Add half of the flour by adding a little at a time and beat,
- Add baking powder and the remaining flour, beat until smooth,
- Pour half of the batter into a 22 cm cake mold,
- Add the chocolate chips into the remaining batter, stir and pour the batter into the cake mold,
- Bake in a 190 C degrees pre-heated oven until the toothpick comes out clean.