Ingredients Jump to Instructions ↓

  1. 1 cup 198g / 7oz Butter or margarine - softened

  2. 1 1/2 cups 297g / 10oz Sugar

  3. 4 Eggs

  4. 1/2 teaspoon 2 1/2ml Baking soda

  5. 1 cup 237ml Buttermilk

  6. 2 1/2 cups 156g / 5 1/2oz All-purpose flour

  7. 1 1/2 cups 165g / 5.8oz Semisweet chocolate mini-morsels - divided

  8. 2 Sweet baking chocolate - melted and cooled

  9. 1/3 cup 109g / 3.8oz Chocolate syrup

  10. 2 teaspoons 10ml Vanilla extract

  11. 4 oz 113g White chocolate - chopped

  12. 2 tablespoons 30ml Plus 2 teaspoons shortening - divided Chocolate and white chocolate leaves -

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Cream butter in a large mixing bowl; gradually add sugar, beating well at medium speed of an electric mixer. Add eggs, one at a time, beating after each addition. Dissolve soda in buttermilk, stirring well. Add to creamed mixture alternately with flour, beginning and ending with flour. Add 1 cup mini morsels, melted chocolate, chocolate syrup, and vanilla, stirring just until blended. (Do Not over-beat) Spoon batter into a heavily greased and floured 10-inch Bundt pan. Bake at 300F for 1 hour and 25 minutes or until cake springs back when touched. Invert cake immediately onto a serving plate, and let cool completely. Combine 4 ounces chopped white chocolate and 2 tablespoons shortening in top of a double broiler; bring water to a boil. Reduce heat to low; cook until mixture is melted and smooth. Remove from heat. Drizzle melted white chocolate mixture over cooled cake. Melt remaining 1/2 cup mini-morsels and 2 teaspoons shortening in a small saucepan over low heat, and let cool; drizzle over white chocolate. If desired, garnish with chocolate and white chocolate leaves.


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