Cake is happiness! If you know the way of the cake, you know the way of happiness! If you have a cake in front of you, you should not look any further for joy!” ~ C. JoyBell C.
When I asked readers what type of recipes they would like to see more of on the blog, the majority said cake. Therefore, cake it shall be.
Lisa Yockelson is an award winning cookbook author. Her cookbook, ChocolateChocolate , contains over 200 wonderful recipes. As stated on the book jacket this book is “deep, dark and fudgy. Moist and delicious. Seductively rich.” I couldn’t agree more.
Today, I made Cookie Crumb and Coconut-Swirled Chocolate Chip Bundt Cake found on page 248 of ChocolateChocolate.
Gather your ingredients before starting to bake. The French call it mise en place. It makes the process easier and you will be sure that you have everything you need. I recall several times when I sent my husband on a mad dash to the store to pick up a missing item. Even worse was when he wasn’t home and I had to stop in the middle of cooking and run out.
For the cookie crumb-coconut mixture you will need your food processor. Place (14) Oreo cookies in the bowl of the processor and process until you have a crumbs.
Measure one cup of the crumbs and place in a small bowl. Add the coconut and granulated sugar. Set aside.
For the chocolate chip batter, sift together the all purpose flour, the cake flour, the baking powder and salt.
In a small bowl mix the mini chocolate chips with (1) tablespoon of the sifted flour mixture. People have asked why you do this and the answer is that the flour coating on the chips will keep them suspended in the batter rather than falling to the bottom of whatever you are baking.
Cream the butter for 3 minutes on medium speed. Add the sugar in three portions (2/3 cup each), beating for 1 minute after each addition.
Add the eggs, one at a time, beating for 45 seconds after each addition. Beat in the vanilla.
On low speed, blend in 1/3 of the flour mixture. Stir in ½ of the milk mixture. Blend in half of the remaining flour mixture. Stir in the remainder of the milk followed by the remainder of the flour mixture. Fold in the chocolate chips.
Preheat the oven to 350 degrees F. Spray a 10 cup bundt pan with cooking spray.
Assembling the cake batter. Spoon a little more than half of the batter into the prepared pan. Make a trench in the batter being careful not to scrape down into the bottom of the cake pan.
Spoon the cookie crumb mixture into the trench. Put the remainder of the batter on top of this mixture. Smooth out the batter. Swirl the mixture together, using a knife, making wide swirls. Avoid scraping the bottom of the pan.
Note: I chose not to swirl the mixture together. I wanted to have a tunnel of the cookie/coconut mixture. I thought it came out well. Use whatever method you like.
Bake the cake for 55-60 minutes, or until a cake tester comes out clean or with just a few crumbs. Don’t over bake as this cake has a pound cake consistency and you don’t want it to be dry.
Cool in the pan for 10 minutes before unmolding the cake. For serving, sprinkle confectioner’s sugar over the top once the cake is cool.
If you want an extra punch of chocolate, Lisa Yockelson suggests her chocolate “spooning” topping. Pour over the cooled cake.
Cookie Crumb and Coconut Swirled Chocolate Chip Bundt Cake Recipe
By Published: March 17, 2013
- Yield: 16 Servings
- Prep: 45 mins
- Cook: 60 mins
- Ready In: 1 hr 45 mins
Recipe adapted from ChocolateChocolate by Lisa Yockelson, p.248
Ingredients
- 1 cup chocolate sandwich cookie crumbs I used Oreo's
- 2/3 cup sweetened coconut
- 2 teaspoons granulated sugar
- 2 3/4 cups all purpose flour
- 1/4 cup cake flour
- 1 1/4 teaspoon baking powder
- 1 teaspoon salt
- 2 cups miniature chocolate chips
- 2 sticks unsalted butter
- 2 cups superfine sugar
- 4 large eggs
- 2 teaspoons vanilla extract
- 1 cup whole or 2% milk
Instructions
- Make the swirl:
Place (14) Oreo cookies in the bowl of the processor and process until you have a crumbs.
Measure one cup of the crumbs and place in a small bowl. Add the coconut and granulated sugar. Set aside.
- Mix the batter:
Sift together the all purpose flour, the cake flour, the baking powder and salt.
- In a small bowl mix the mini chocolate chips with (1) tablespoon of the sifted flour mixture.
- Cream the butter for 3 minutes on medium speed. Add the sugar in three portions (2/3 cup each), beating for 1 minute after each addition.
- Add the eggs, one at a time, beating for 45 seconds after each addition. Beat in the vanilla
- On low speed, blend in 1/3 of the flour mixture. Stir in ½ of the milk mixture. Blend in half of the remaining flour mixture. Stir in the remainder of the milk followed by the remainder of the flour mixture. Fold in the chocolate chips.
- Assemble the batter:
Spoon a little more than half of the batter into the prepared pan. Make a trench in the batter being careful not to scrape down into the bottom of the cake pan.
- Spoon the cookie crumb mixture into the trench. Put the remainder of the batter on top of this mixture. Smooth out the batter. Swirl the mixture together, using a knife, making wide swirls. Avoid scraping the bottom of the pan.
- Note: I chose not to swirl the mixture together. I wanted to have a tunnel of the cookie/coconut mixture. I thought it came out well. Use whatever method you like.
Bake the cake for 55-60 minutes, or until a cake tester comes out clean or with just a few crumbs. Don’t over bake as this cake has a pound cake consistency and you don’t want it to be dry.
- Cool in the pan for 10 minutes before unmolding the cake. For serving, sprinkle confectioner’s sugar over the top once the cake is cool.
- If you want an extra punch of chocolate, Lisa Yockelson suggests her chocolate "spooning" topping. Pour over the cooled cake.
