Several years ago I bought a fancy Pampered Chef stoneware mini fluted pan at a garage sale for like ten dollars. I promptly put it in a cupboard and mostly forgot about it because I have a standard bundt pan as well and if I’m honest, I simply don’t make many bundt cakes other than the delightful lemon one from a few years ago. If I’m more honest, the exhausting trial and error of finding that lemon bundt cake kinda turned me off to the entire style of cake for a while.
In any case, I eventually came across an amazing looking chocolate chip cookie double-bundt cake creation from Sprinkle Bakes and her description of the flavor was basically “yes please”. Chocolate chip cookies in pretty cake form? Please put that in my mouth.
On the other hand I certainly don’t need to make the double-layer version because if I have that much cake around I will just eat it. (M would probably not consider this a problem, to be fair.) I have fantastic willpower when it comes to not buying food that is terrible for me, but I have almost no willpower for anything in my line of vision at home. Things I have learned about myself over the years are summed up by “it’s easier to avoid temptation than it is to resist it.”
But I don’t want to avoid it completely, obviously, which is why I made the “mini” version. I put the mini in quotes because six of these mini cakes is the same amount as one standard bundt, which means each cake really serves two people. A fantastic way to test out my “new” pan and a new recipe all the while being fairly confident it’ll be delightful because both Pampered Chef and Sprinkle Bakes are extremely reliable. Fortunately, my hypothesis was correct.
All the comforting flavor of a chocolate chip cookie baked into a pretty fluted bundt. It is just the kind of cake to pair beautifully with ice cream, and I opted for vanilla bean for the pretty speckles and traditional flavor pairing. I shared my recipe below, but feel free to pair with your favorite store-bought variety instead. If vanilla seems too plain, chocolate is always a good bet, or you could pair with strawberry for a summer flavor and some fun color. One cake and a large scoop is a perfect dessert for two, and is a wonderful way to end a celebratory day.
Since there is no leveling, frosting, or really any extra presentation required, this is a fantastic option for those times you need to need a less time-consuming but still impressive dessert. It also travels well since there’s no frosting to fall off or glaze to slide around, and is quick to assemble once you arrive at your destination. You could even scoop the ice cream ahead of time to save on required utensils and remove the need to let your ice cream soften beforehand. Plop on a scoop, drizzle on some chocolate sauce, and you are all set for a flawless and decadent experience. It would also be a super cute addition to a couples’ dinner party, if you’re in to the host(ess) gig.
As you may have noticed, I molded my ice cream into heart shapes. Since I made this for our anniversary dessert, I like to do a little something extra to make it special. If you’re interested in this, just line mini cake pans of your choice with plastic wrap, then spread softened ice cream (if you’re using homemade, just do this right after churning) into the pans and freeze until firm. They melt quick once they’re out and near the hot fudge sauce, so only assemble right before you’re ready to serve.
Next time you’re in the market for a cake, I highly recommend you give this one a try (whether you invest in the fancy mini-bundt pans or not.)
Chocolate Chip Bundt Cake
Gleefully borrowed from Sprinkle Bakes
Makes six 4.5″ mini bundt cakes (or one standard bundt cake)
3 cups all-purpose flour
2 tsp baking powder
3/4 tsp salt
1/2 tsp + 1/8 tsp baking soda
1 cup unsalted butter, softened
1 1/2 cups brown sugar, lightly packed
3 eggs, room temperature
1 1/4 cups sour cream (full fat)
2 tsp vanilla
1 1/2 cups mini chocolate chips
Hot fudge sauce
Vanilla bean ice cream (recipe below)
- Preheat oven to 350 degrees Fahrenheit.
- Grease and flour one standard bundt pan, or a 6-well mini fluted pan.
- In a medium-large bowl, whisk together flour, baking powder, salt, and baking soda until completely combined.
- In the bowl of your electric mixer, beat butter and brown sugar on medium speed until light and fluffy.
- Add eggs one at a time, mixing between each addition.
- Add sour cream and vanilla and mix until completely combined, scraping the bowl as necessary.
- Add the flow mixture, mixing on low speed just until combined, then stir in the chocolate chips. Batter should be thick.
- Spoon batter into prepared pan and bake 30-35 minutes for mini bundt cakes (or 40-50 minutes for a standard bundt), or until tops are golden brown and a toothpick comes out mostly but not completely clean. Don’t over-bake or cakes will be a bit dry.
- Cool in the pan for at least 10 minutes, then invert onto a cooling rack to cool completely.
- When ready to serve, top one mini bundt or slice (I like to warm mine briefly in the microwave) with a drizzle of hot fudge sauce and a scoop or two of your favorite ice cream. Share with a friend (or eat it all yourself, I won’t judge.)
Vanilla Bean Ice Cream
Makes ~6 cups
2 cups heavy whipping cream
1 cup half and half
3/4 cup sugar
1/2 cup egg substitute
2 tsp vanilla
1/2 tsp vanilla bean powder
- In a large bowl, whisk together all ingredients until completely combined.
- Cover bowl and chill in the refrigerator until thoroughly cold, or overnight. (Overnight is better as it will allow the vanilla bean flavor to really permeate the mixture.)
- Freeze according to your ice cream maker’s directions, then place in a cold freezer-safe bowl (or cake tins lined with plastic wrap) to freeze for an additional three hours, or overnight.