Last Christmas (as in Christmas, 2013) we visited one of hubby’s aunts. She was talking about how every week she made
her little boy (who is now a grown man) a ciambellone so he would not be eating the commercially made merendine. A ciambellone is, in essence, a bundt cake. A merendina is a packaged sweet snack (think: Ding Dongs, Twinkies, Ho-Hos). Kids eat them when they come home from school and sometimes even for breakfast. Anyway, hubby’s aunt said she was not too thrilled with her kid eating that processed food and decided to make this cake once a week, so her son could still have a sweet snack, but this way at least she would know what he was eating.
This woman totally inspired me to get baking. At the same time, anyone who knows me well, knows I can’t really bake. In fact, at Christmastime when I lived in the same city as my sisters and we would get together to make Christmas cookies, we would all decide who was going to make what, and I was usually on the receiving end of this phrase: “Ummmm, Diana, why don’t you make the run balls.” Get it? No baking involved.
Anyway, the point is – that if I can make this cake – ANYONE can make this cake. I tried to keep up with the Italian aunt and make this cake once a week, but I as always, the Italian women have some secret of time I do not understand. Where they get the time to cook and clean in the way they do? I have no idea. But once every two weeks it is totally doable.
This particular cake is called Ciambellone alla Stracciatella, which just means chocolate chip bundt cake, but doesn’t Ciambellone alla Stracciatella sound so much more exotic and beautiful?
Here is recipe – enjoy!
1 cup unsalted butter
2 cups sugar
1 teaspoon salt
2 teaspoons vanilla extract
4 large eggs
2 teaspoons baking powder
3 cups all purpose flour
1 cup heavy cream
1 cups semi-sweet mini chocolate chips
shortening and four
1 cup heavy cream
10 ounces semisweet chocolate, chopped
1. Preheat oven to 350°F. Lightly grease and flour bundt pan (*using shortening, not butter)
2. Beat the butter, sugar, salt and vanilla extract together until combined and fluffy.
3. Add the eggs one at a time and beat after each addition.
4. Add baking powder and then add the flour and alternate with adding cream. Mix until smooth.
5. Spoon enough batter into the prepared pan to cover the bottom of the pan.
6. Add the chocolate chips to the remainder of the batter and mix well.
7. Spoon the chocolate chip batter on top of the non-chocolate chip batter. (This will prevent the cake from sticking to the pan – the melted chocolate chips can make the cake stick!)
8. Bake the cake for 55 to 60 minutes or until a toothpick inserted into the middle comes out clean.
9. While the cake is baking, prepare the ganache glaze. In a small saucepan, bring cream to light boil. While cream is heating chop chocolate into pieces. Once cream is boiling, remove from heat and add the chocolate pieces into the cream. Mix until all of the chocolate is melted.
10. Remove the cake from the oven, and let cool. After completely cooled, remove from pan and place the cake out onto a rack.
11. Drizzle cake with the chocolate glaze and let stand for 30 minutes.
12. Slice, serve and enjoy!