Baked by Iris

Chocolate Chip and Walnut Bundt Cake

This cake is an absolute delight – perfect for brightening your morning or enjoying with a good book in the afternoon. The rich dark chocolate contrasts beautifully with the light, fluffy sour cream sponge, while the walnuts and chocolate chips bring just the right touch of crunch. Comforting, textured, and irresistibly delicious, it’s a joy to bake and even better to eat.

Ingredients:

For the streusel:

  • 90g All-Purpose Flour
  • 140g Brown Sugar
  • 100g Walnuts
  • 90g Unsalted Butter, melted and cooled
  • 150g Chocolate Chips or Chunks

For the cake:

  • 160g Chocolate Chips or Chunks
  • 120g Unsalted Butter, softened
  • 180g Brown Sugar
  • 80g Caster Sugar
  • 2 Eggs
  • 1 tsp Vanilla Extract
  • 250g All-Purpose Flour
  • 1/2 tsp Salt
  • 1 tsp Baking Powder
  • 1 tsp Baking Soda
  • 240g Sour Cream

Instructions:

  1. Preheat the oven to 180°C (350°F). Grease a Bundt tin with butter, then lightly flour, making sure to coat all the crevices. Tap out any excess flour and set aside.
  2. Prepare the streusel. In a small bowl, combine the butter, brown sugar, flour, walnuts, and chocolate chips. Make sure the butter is cool so the chocolate chips don’t melt. Set aside.
  3. Now onto the cake. In a large bowl, use a handheld or stand mixer to beat the softened butter with the caster and brown sugar until light and fluffy.
    Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract.
  4. In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
  5. Fold the dry ingredients and sour cream into the butter mixture in one-third increments: Add one-third of the flour and fold gently until just combined, then add one-third of the sour cream and fold again. Repeat with the remaining flour and sour cream. This method ensures the ingredients are evenly incorporated while keeping the batter light and airy. Be careful not to overmix. Finally, fold in the chocolate chips.
  6. Pour half of the batter into the prepared Bundt tin and level the surface. Sprinkle half of the streusel evenly over the batter. Pour the remaining batter on top, smooth it, and sprinkle the remaining streusel over the top.
  7. Bake for 50 minutes, or until a skewer inserted in the centre comes out clean or with a few dry crumbs.
  8. Let the cake cool in the tin for 15 minutes, then carefully turn it out onto a plate or wire rack. Allow to cool completely before slicing and serving. Enjoy! :)

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