Butterfinger Bundt Cake
Indulge in this delightful Butterfinger Bundt Cake with a rich chocolate drizzle that's sure to impress your guests and satisfy your sweet cravings.
Ingredients
Cake Ingredients
- 1 box yellow cake mix
- 1 cup buttermilk
- 1/2 cup vegetable oil
- 3 large eggs
- 1 cup chopped Butterfingers
- 1 cup chocolate chips
Chocolate Drizzle
- 1 cup semi-sweet chocolate chips
- 1/2 cup heavy cream
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and grease your Bundt pan generously with butter and a light dusting of flour.
- In a large bowl, combine the yellow cake mix, buttermilk, vegetable oil, and eggs. Blend until smooth.
- Gently fold in the chopped Butterfingers and chocolate chips.
- Pour the batter into the prepared Bundt pan and bake for about 35-40 minutes.
- Check for doneness with a toothpick; it should come out clean.
- Let the cake cool in the pan for about 10 minutes before transferring it to a wire rack.
Drizzling
- In a small saucepan, heat the heavy cream over medium heat until it simmers.
- Pour the hot cream over the chocolate chips in a bowl and stir until smooth and glossy.
- Once the cake is cool, drizzle the chocolate ganache generously over the top.
Notes
For an even richer flavor, consider adding a splash of vanilla extract to your batter. Letting the cake cool completely is crucial for maintaining the drizzle's integrity. Store any leftovers in an airtight container at room temperature.