Junk Food Bundt Cake – #BundtBakers

Where do you keep your stash? Silence. I’m guessing the room just got really quiet. Awkward. Maybe I should clarify. Where do you keep your stash of junk food? In our house it’s sort of a free for all. You may have to search a bit to find the junk food you’re jonesing for, but it is always well worth the effort. B.O.B. Bob’s poison of choice comes in the form of a bag of potato chips, which is always stuffed on top of the fridge between a bag of ever-present pretzels and usually some form of tortilla chip that has lingered way past its’ expiration date. My snack enslavement on the other hand, usually comes in chocolate form. Whether it be one of the many varieties of hot chocolate which I have stockpiled in squirrel-like fashion, holiday M&M’s that disappointingly never found their forever home in a seasonal cookie, or one of the many bars of bacon-laden chocolate that I have received for some reason or another from some well meaning individual who is under the impression that I am in desperate need of such a thing, I will almost never turn down chocolate. If perchance you should happen to wander into our kitchen, you won’t have any issues finding something to satisfy your junk food fix. I guess what I’m trying to say, is that if you’re suffering from junk food withdrawal and in desperate need of a cure, there is no better place in the world to be than our house. Between B.O.B. Bob and I, we’ve got all of your cravings covered.

So just why the Hell am I babbling on about stashes, poison, snack enslavement, fixes, and cures? Have I perhaps lost my mind, or maybe found my way into a stash that does not consist of potato chips or chocolate? No. I’m totally sober. I swear. I’m stuck on the subject of junk food because of this month’s Bundt Bakers theme, which is “Strange But Good-Weird Flavor Combinations,” and being hosted by June from How to Philosophize with Cake. What could possibly be weirder than throwing all of your favorite junk foods into one cake? All right, so maybe it’s more of a dreamy food-coma moment, than a strange-odd-weird-flavor moment, but come on folks, potato chips in a chocolate cake, that stuff just doesn’t happen every day. Now imagine that cake topped off with popcorn-laced chocolate, and then decorated with toffee bites. Can life get any better? I think not. Sitting on the kitchen counter with a plate of cake in one hand, a fork in the other, while drooling over the salty sweet taste of this cake with reckless abandonment is not a bad way to celebrate life. Live as big as you can with all that you’ve got, and don’t be afraid to get a little chocolate on your face in the process. By the way, if for some reason you should somehow happen to stumble into my house and encounter me with a mouthful of Thanksgiving or Christmas colored M&M’s, please don’t judge. I have it on the utmost authority that M&M’s go bad after a few months, and my New Year’s resolution was to not waste food. That’s my story, and I’m sticking to it.

Ingredients:

Cake:

• 1 Cup Unsalted Butter
• 1 Cup Water
• 1/3 Cup Cocoa
• 1 Teaspoon Sea Salt
• 1/2 Teaspoon Instant Espresso Coffee
• 1 3/4 Cups All-Purpose Flour
• 1 3/4 Cups Granulated Sugar
• 2 Teaspoons Baking Soda
• 2 Eggs
• 1 Tablespoon Vanilla Extract
• 1/2 Cup Sour Cream
• 1 Cup Semi-Sweet Miniature Chocolate Chips
• 1 Cup Potato Chips, Crushed
• 1 Tablespoon All-Purpose Flour

Popcorn Ganache:

• 1 (3.5-oz.) Lindt Sweet Popcorn HELLO Bar
• 1/3 Cup Heavy Whipping Cream

Decoration:

• Lindt HELLO Toffee Bites

Directions:

Cake:

1. Preheat oven to 350 degrees.
2. Over medium heat, combine the butter, water, cocoa, salt, and espresso. Cook until the butter is completely melted; set aside.
3. In a large mixing bowl, whisk together the flour, sugar, and baking soda.
4. Slowly whisk the cocoa mixture into the flour, until just combined.
5. Whisk in the eggs one at a time, followed by the vanilla, and then the sour cream.
6. In a small bowl, combine the 1-tablespoon of flour with the chocolate chips and crushed potato chips.
7. Fold the flour-coated chips into the cake batter with a silicone spatula.
8. Pour the cake batter into a Bundt pan coated with cooking spray, and then bake for 40 to 45 minutes, or until a knife comes out clean.
9. Allow the cake to rest on a cooling rack for at least one hour before removing it from the pan.
10. Cool the cake completely before coating it in popcorn ganache.

Popcorn Ganache:

1. Break the candy bar into small pieces, and then place it in a small saucepan with the whipping cream, over low-heat.
2. Stir until completely melted.
3. Remove from heat and allow to cool for 20 to 30 minutes before spooning over the Bundt Cake.

Decoration:

1. Place toffee bites around the bottom edge of the Bundt cake.

Suggestions:

• Tap the Bundt pan on a countertop to remove any air bubbles before baking.
• When making the ganache, make sure to stir the mixture constantly so that it does not burn.

Improvements:

• Sprinkle the finished cake with additional crushed potato chips.
• Garnish with your favorite junk food.

Print

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Junk Food Bundt Cake – #BundtBakers

Ingredients:

Cake:
• 1 Cup Unsalted Butter
• 1 Cup Water
• 1/3 Cup Cocoa
• 1 Teaspoon Sea Salt
• 1/2 Teaspoon Instant Espresso Coffee
• 1 3/4 Cups All-Purpose Flour
• 1 3/4 Cups Granulated Sugar
• 2 Teaspoons Baking Soda
• 2 Eggs
• 1 Tablespoon Vanilla Extract
• 1/2 Cup Sour Cream
• 1 Cup Semi-Sweet Miniature Chocolate Chips
• 1 Cup Potato Chips, Crushed
• 1 Tablespoon All-Purpose Flour
Popcorn Ganache:
• 1 (3.5-oz.) Lindt Sweet Popcorn HELLO Bar
• 1/3 Cup Heavy Whipping Cream
Decoration:
• Lindt HELLO Toffee Bites

Directions:

Cake:
1. Preheat oven to 350 degrees.
2. Over medium heat, combine the butter, water, cocoa, salt, and espresso. Cook until the butter is completely melted; set aside.
3. In a large mixing bowl, whisk together the flour, sugar, and baking soda.
4. Slowly whisk the cocoa mixture into the flour, until just combined.
5. Whisk in the eggs one at a time, followed by the vanilla, and then the sour cream.
6. In a small bowl, combine the 1-tablespoon of flour with the chocolate chips and crushed potato chips.
7. Fold the flour-coated chips into the cake batter with a silicone spatula.
8. Pour the cake batter into a Bundt pan coated with cooking spray, and then bake for 40 to 45 minutes, or until a knife comes out clean.
9. Allow the cake to rest on a cooling rack for at least one hour before removing it from the pan.
10. Cool the cake completely before coating it in popcorn ganache.
Popcorn Ganache:
11. Break the candy bar into small pieces, and then place it in a small saucepan with the whipping cream, over low-heat.
12. Stir until completely melted.
13. Remove from heat and allow to cool for 20 to 30 minutes before spooning over the Bundt Cake.
Decoration:
14. Place toffee bites around the bottom edge of the Bundt cake.

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#BundtBakers is a group of Bundt loving Bakers who get together once a month to bake Bundts with a common ingredient or theme. You can see all of our lovely Bundts by following our Pinterest Board.

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• Beet and Beer Red Velvet Bundt Cake by I Sugar Coat It
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• Chocolate Banana Bacon Bundt Cake by The Freshman Cook
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• Dark Chocolate Beet Cake by All That’s Left Are The Crumbs
• Dark Chocolate Stout Bundt by Living the Gourmet
• Junk Food Bundt Cake by Faith, Hope, Love, and Luck Survive Despite a Whiskered Accomplice
• Lemon Rosemary Bundt by A Day in the Life on the Farm
• Lovely Fields Bundt Cake by Los Chatos Chefs
• Mini Mayonnaise and Chocolate Bundt Cakes by I Love Bundt Cakes
• Olive Oil Rosemary Bundt Cake by Tartacadabra
• Orange Bourbon Rosemary Bundt Cake by The Spiced Life
• Peanut Butter Sour Cream Bundt Cake by Basic N Delicious
• Six Flavor Bundt by Making Miracles
• Sweet Potato and Marshmallow Bundt by Jane’s Adventures in Dinner
• Triple Rum Black Pepper Bundt Cake by How to Philosophize with Cake

We take turns hosting each month and choosing the theme or ingredient. Updated links for all of our past events and more information about BundtBakers can be found on our homepage.

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