With so much going on in the world, it seems a silly time to talk about this chocolate chip bundt cake. My heart is heavy for the people whose lives have been upturned these past few weeks due to natural disasters. Some days, it feels like it’s one thing after another, like there’s a never-ending churn of brokenness and unrest all around us.
How do we continue life in the midst of crisis? When political and social injustices pool up in our cities and seep into our lives, threatening to wash out any sense of peace and joy we thought we had, how do we respond? What do we say to the people who have lost bits of their homes and selves to a hurricane or poverty or drugs or infertility or cancer? How do we take care of the hurting people around us, the broken ones that feel just beyond our reach?
I stumble over my words to the friend fresh out of a divorce or to the family whose home was ravaged by a flood. My arms don’t feel big enough to hold all of the children living without mothers or enough food to fill their swollen bellies. What can I do for the humans who feel ostracized and alone in their communities because of their race or religion or sexuality? Can one person really scratch the surface in the million needs that scream for help in this world? Can one person make a difference?
The honest to God truth is that I don’t have a clue. Most days I feel unfit to play the role of advocate. I buy into the lie that my voice won’t make a difference or that I’ll say the wrong thing. My hands feel inadequate to piece together the rubble and wounds that exist even in the streets of my own small town, much less the huge hurting world far beyond my backyard. It all feels too big.
But what would happen if we all just did what we could? What if we loved harder and gave selflessly? What if we spoke up and just said something, anything, to acknowledge the hurt in front of us, even if it felt foreign or uncomfortable forming on our lips? What if we opened our eyes to the needs and pain within our reach and were willing to say, “I can do that. I can help. I’ll be there.”
The thing is, we won’t always say or do the right thing. We won’t change the world overnight, but we can do something. We can pick up a shovel, hold a hand, or sit and just listen. Make someone feel heard and known. We can saddle up to the desperation of our neighbors and coworkers and make their cries our own. We can pray and love and give until it becomes enough to change one person’s story. Wouldn’t loving one lonely person well make a difference? Wouldn’t that be a victory in and of itself?
Humans have a deep yearning to belong, to make a difference, and to matter. I say we make our lives count for something. Let’s spend them on on our causes and for the people around us who need love. Take your humanity- your passion and tears and words and talent- and pour them out on a world that is desperate for someone to just give a damn. Admittedly, I have a longer way to go than most, but I am determined to not get in the way of myself here; I’m determined to do better.
This chocolate chip bundt cake is like a hug in a pan. It’s a one bowl recipe that bakes into a moist, fine-crumb cake, speckled with chocolate chips and dripping with a rich glaze. This is the kind of cake that almost anyone can make and everyone can enjoy. It’s a sure thing.
To make this chocolate chip bundt cake, we start by whipping up the batter. Butter and sugar are creamed together before eggs and a handful of dry ingredients are mixed in. Full-fat Greek yogurt is the next addition, which promises to keep the cake moist and tangy for days. You can substitute full-fat buttermilk or sour cream if you’d prefer. Mini chocolate chips are added to the mix before the cake is baked in a small bundt pan.
The trickiest part about this cake is knowing when it is done. Admittedly, I screw this up all the time. Underbaked or overbaked, most bundt cakes I make rarely come out perfect. I recommend doing the toothpick test on this chocolate chip bundt cake, but I would also say just use your best judgement. If you wait for the cake to have a dark brown crust over the top, it will already be way overdone, so be sure to remove the cake from the oven when the center finally seems set and the toothpick inserted comes out without any liquid batter on it.
Once finished, this chocolate chip bundt cake is adorned with a shiny chocolate glaze that is lip-licking and irresistible. Of course, it’s totally optional, but honestly, why not? The more chocolate, the merrier, okay? This chocolate chip bundt cake is one for the books and is a surefire hit for the breakfast, brunch, and dessert nearest you.
Let’s do our part these coming weeks. A little love and help and dignity to the hurting souls around us will make more than enough difference. Let’s be the hands and feet for a world in need. Happy Wednesday, y’all. All my love.
If you like this chocolate chip bundt cake, you should check out:
Chocolate Chip Bundt Cake
This chocolate chip bundt cake is a moist and dense cake filled with chocolate morsels and topped with a rich and shiny glaze.
- Prep Time: 15
- Cook Time: 60
- Total Time: 1 hour 15 minutes
- Yield: 12 1x
For the cake:
- 3/4 cup (170 gm) unsalted butter, at room temperature
- 3/4 cup (150 gm) brown sugar
- 3/4 cup (150 gm) sugar
- 2 large eggs, at room temperature
- 2 teaspoons vanilla extract
- 2–1/2 cups (325 gm) all-purpose flour
- 1–1/4 teaspoons baking powder
- 1/2 teaspoon baking soda
- 3/4 teaspoon salt
- 1 cup (285 gm) full-fat plain Greek yogurt, at room temperature
- 1–1/4 cups (210 gm) mini semisweet chocolate chips
For the topping:
- 4 ounces bittersweet chocolate, chopped
- 1/2 cup (120 mL) heavy whipping cream
- 2 tablespoons light corn syrup (optional)
- Preheat the oven to 350 degrees.
- In the bowl of a stand mixer or a large mixing bowl, cream the butter and sugars together on medium speed until well combined and fluffy, about 2 minutes. Scrape the sides of the bowl and add the eggs and vanilla, beating to combine.
- Combine the flour, baking powder, baking soda, and salt in a small bowl. Add half of the dry ingredients into the butter mixture and beat on low until combined. Add the Greek yogurt and beat to combine. Add the remaining half of dry ingredients and stir just until combined. Fold in the chocolate chips. Do not overmix.
- Spray a a small, 10-cup bundt pan with a baking spray with flour or use a light spray of baking spray and dust the inside of the pan with flour. Spoon the batter evenly into the pan and smooth the top of the batter. Bake in the preheated oven for about 35 minutes or until the top is set, is beginning to golden, and is no longer jiggly. A toothpick inserted may continue to come out with thick clumps even after it is done cooking so just use your best judgment.
- Allow to cool in the pan for about 20 minutes and then invert the cake onto a cooling rack or serving platter until completely cool.
- When ready to ice, add the chocolate to a small bowl and heat the cream until almost bubbling. Add the warmed cream to the chocolate, cover the bowl with a piece of plastic wrap, and allow to sit undisturbed for 5 minutes. Stir to combine and add in the corn syrup, if desired. Pour over the top of the cake. Serve and enjoy!
- Be sure to bake the cake until the center is no longer jiggly looking! Bake time will alter depending on your oven and material of your pan, so stick a toothpick in if you’re wondering whether it’s done or not! 🙂