I love eggnog. I love maple. I love chocolate.
I bought a new bundt pan yesterday. So of course I wanted to use it.
Perfect, Eggnog maple chocolate chip bundt, done and done. That is really all I have to say about this. Oh, and it tastes REALLY good.
Makes 3 small (not mini) bundt cakes, or it will make 1 normal sized bundt
Nonstick vegetable oil spray
6 ounces semisweet chocolate chips
1 1/2 cups all purpose flour, divided
1 teaspoons baking soda
1/2 teaspoon baking powder
3/4 teaspoon salt
1 stick unsalted butter, room temperature
3/4 cup golden brown sugar
1 teaspoons vanilla extract
1 teaspoon maple extract
2 large eggs
1/2 cup eggnog
1 cup powdered sugar
2 tablespoons pure maple syrup
2 tablespoons (or more) eggnog
Mix chocolate chips and 2 tablespoons flour in medium bowl.
*Mixing the chocolate chips with a little flour before adding them to the batter helps the chips stay evenly suspended in the batter and evenly distributed throughout the baked cake (otherwise, they may sink to the bottom).
Sift remaining flour with baking soda, baking powder, and salt into another medium bowl. Using electric mixer, beat butter and brown sugar in large bowl until fluffy, about 3 minutes. Beat in vanilla extract and maple extract. Add eggs, 1 at a time, beating well after each addition. Mix in flour mixture in 3 additions alternately with eggnog in 2 additions, beginning and ending with flour mixture. Fold in chocolate chip mixture. Transfer batter to prepared pan, spreading evenly.
Bake cake until tester inserted near center comes out clean and cake begins to pull away from sides of pan, about 1 hour. Cool cake in pan on rack 30 minutes. Invert cake onto rack and cool completely.
Combine powdered sugar, maple syrup, 2 tablespoons eggnog in medium bowl. Whisk until smooth, adding more eggnog by 1/2 teaspoonfuls if glaze is too thick to drizzle. Spoon glaze decoratively over top of cake; let stand at room temperature until glaze is firm, about 1 hour.