Chocolate Cathedral Cake

"Named after the shape of the bundt pan I use, Cathedral Cake is rich, decadent, and bold. The crunchy outer layer encases a warm, fluffy, chocolaty heaven. Not only is it divine, but it is extraordinarily easy to make. Perfect for beginner chefs or bakers wishing to impress and amaze dinner guests, partiers, co-workers, or even the family."
 
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Ready In:
1hr 10mins
Ingredients:
7
Yields:
1 Bundt Cake
Serves:
14
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ingredients

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directions

  • Preheat the oven to 325 degrees Fahrenheit.
  • Blend all ingredients (except the chocolate chips) until the mixture is smooth and free of bumps.
  • Once the mixture is fully blended, fold in the chocolate chips. Make sure the chips are evenly distributed across the entire mix.
  • Grease your bundt pan. [Note: the more grooves, nooks, corners, and crannies your pan has, the more grease you will need.).
  • Lightly dust the pan with flour. This will assist in post-oven cake removal.
  • Bake for 1 hour. [Note: this does not mean open the door every five minutes to check on it. I highly doubt your cake will get up and run away!].
  • Allow to cool in the pan for 1.5 hours. A complex bundt pan will require more cooling time.

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