This post is sponsored by Imperial Sugar. Need a dessert that will easily feed a crowd? Try this Double Chocolate Brown Sugar Bundt Cake. Rich, buttery cake is studded with both bittersweet and white chocolate, and pairs well with your favorite coffee or tea.
Bundt cake. It’s one of those desserts that evokes both fear (if you’re the one making the cake) and fun (if you’re the one eating it). Why? Well, if you’re making any kind of cake, let alone Bundt cake, you always pray to the Baking Gods that when it’s time, your cake will release from the pan properly.
Sometimes, if chunks of it are left in the pan, you can hide the gouges with a thick glaze. Or, you can make cake balls, if more than just a few chunks remain. I had to do that once upon a time.
Thankfully, this Double Chocolate Brown Sugar Bundt Cake didn’t fully stick in the pan, though sadly, some of it was lost. It happens, though it doesn’t mean the cake is any less tasty. And, as you can see, powdered sugar can also hide a multitude of sins.
Today is the last day of #Choctoberfest, and thanks to our Gold Sponsor, Imperial Sugar, I was provided both brown sugar and powdered sugar. This is especially celebratory (because yes, I did a small happy dance when I realized that a heavy dusting of powdered sugar would be enough to mostly cover up the section of cake with very large, very evident divots) because this year marks Imperial Sugar’s 175th anniversary!
Back in 1843, along the banks of Oyster Creek in what would later become Sugar Land, the Williams brothers built a mule-powered sugar mill, began grinding sugar cane, and a Texas legacy was born. The Imperial Sugar Company is the one of the oldest continuously operating companies in the State of Texas and the Williams brothers were part of one of the original 100 families brought to the state by Stephen F. Austin.How cool is that?
Even though we don’t get Imperial Sugar this far north in South Dakota, over the couple years I’ve been lucky enough to work with them, I’ve been impressed with their quality and consistency. Imperial Sugar provides high-quality sugar and sweetener products and over 100 years of time-tested recipes. Their family of products includes granulated sugar, light and dark brown sugar, free-flowing sugar, powdered sugar, sugar shakers and Steviacane® (Stevia + sugar blend). Imperial Sugar products are 100% pure cane sugar, non-GMO and provide consistently delicious results.
- Butter and flour, for greasing the pan
- 3 C all-purpose flour
- 2 tsp. baking powder
- ½ tsp. baking soda
- ½ tsp. salt
- 1 C bittersweet chocolate chunks
- 4 oz. white chocolate, chopped into rough chunks
- 1 C (2 sticks) unsalted butter, room temperature
- 1⅓ C firmly-packed light-brown sugar
- ⅓ C granulated sugar
- 4 large eggs
- 2 tsp. vanilla extract
- 1 C buttermilk or sour milk
- Powdered sugar (for sprinkling)
Preheat the oven to 350 degrees F. Butter a 10-inch bundt pan. Dust the pan with flour, tapping out the excess. In a bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
In a small mixing bowl, toss the semisweet and white chips with 1 Tbsp. of the flour mixture
In the bowl of a stand mixer fitted with the paddle attachment, beat the butter for 3 minutes on medium speed. Add the brown sugar in 2 additions, beating for 1 minute after each. Add the granulated sugar and beat 1 minute more. Beat in the eggs, one at a time, mixing just until incorporated. Blend in the vanilla.
On low speed, alternately add the flour mixture and the buttermilk, beginning and ending with flour. Scrape down the sides of the bowl often.
Fold in the chocolate chunks. Add the batter into the prepared bundt pan and smooth the top.
Bake the cake for 55 to 60 minutes or until a tester inserted into the middle of the cake is clean when withdrawn. Cool on a wire rack for 10 minutes. Carefully invert the cake onto the wire rack to cool completely. Sprinkle with powdered sugar just before serving.
Recipe slightly adapted from The Boston Globe