Red Velvet Chocolate Chip Bundt

Note: I did not want the full, artificial red color in my cake so I used half the typical amount of dye. If you’d prefer a more traditional red, use a full ounce.

Preheat the oven to 325 F and butter and flour a 12 cup bundt pan. Set pan aside.

Using either a stand mixer or hand mixer, add the sugar and eggs to a large bowl and cream together for a couple of minutes until the eggs are a light golden color. Beat in the oil until smooth. Add the vanilla, vinegar and buttermilk and mix thoroughly. Stir in the food coloring.

In a separate bowl, sift together the flour, salt, baking soda and cocoa powder.

In a small bowl, toss the chocolate chips with 1 tablespoon of the flour/cocoa mixture. This will help prevent the chips from sinking to the bottom of the cake. Add the flour mixture into the wet batter and mix. Fold in the chocolate chips.

Pour the batter into the prepared pan, smooth the top, put pan into the oven and bake for 50-55 minutes, until a cake tester inserted in the center comes out clean. Remove pan from oven and set it on a rack. Allow cake to cool thoroughly before removing from the pan.

To make the glaze, add the chocolate chips (less 1 tablespoon—set that aside for now) to a bowl and microwave for about 30 seconds. Stir and microwave for an additional 15 seconds. Remove bowl from the microwave and allow the residual heat in the bowl to melt any remaining un-melted chips. Stir in the butter and salt. The chocolate mixture may seize but don’t worry. Slowly stir in the milk, one tablespoon at a time until you have a good pouring consistency.

Pour the glaze over the cooled cake. Chop up the remaining tablespoon of chocolate chips and sprinkle over the top of the cake, if desired.