Chocolate Chip Brickle Cake

I have had a version of this cake in my mind for about a week now. Culinary in the Desert's version looked very nice, and I'm sure it tasted great, but I had chocolate on the brain as soon as I considered making a version of it. I actually ended up changing the recipe a bit more than I normally do. Instead of all granulated sugar I used half brown sugar and half granulate. I also used yogurt instead of sour cream since that's what I had, and instead of pretty layers, I just mixed in a cup of mini-chocolate chips and an entire bag of heath chips.

In the end, mine tasted more like chocolate than anything else, but that's okay, it still tasted good. The cake is incredibly short... not a tall bundt at all which kind of surprised me. It was moist and delicious of course, but short and kind of plain looking. I thought about doing a glaze of some sort, but I couldn't really think of anything that would complement the flavors much, and I knew that with all the chocolate and heath bits, it was probably quite sweet enough as it was.

The cake was quick to mix up though, went into the oven quickly and, for a bundt cake, came out fairly quickly too (only 40 minutes). It would be great as something to throw together for a casual gathering, or maybe for a bbq, especially if someone is craving chocolate. :)



Ingredients:
2 cups all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1/4 teaspoon salt
8 tablespoons butter, softened
1 cup granulated sugar or 1/2 granulated and 1/2 brown
2 large eggs
1 teaspoon vanilla extract
1 cup sour cream or 1 cup plain yogurt
1 cup heath bits
1 cup mini chocolate chips

Preheat oven to 350.

In a medium bowl, whisk together flour, baking powder, baking soda and salt.

In a large mixing bowl, beat together butter and sugar until light and fluffy. Beat in eggs, one at a time, mixing until well combined after each. Mix in vanilla. Add flour mixture alternately with sour cream, beginning and ending with the flour mixture. Beat for 3 minutes. Mix in the heath bits and chocolate chips until well blended. Spoon into well greased bundt pan.

Bake until golden and a wooden skewer placed in the center comes out mostly clean with a few moist crumbs attached, about 40 to 50 minutes. Remove and place pan on a wire rack to cool for 10 minutes. Remove the cake from the pan to a wire rack to cool completely.