Best Ever Chocolate Bundt Cake with Caramel Glaze
User Reviews
5
Best Ever Chocolate Bundt Cake with Caramel Glaze
Description
Featuring a blend of brewed coffee, buttermilk, and optionally Irish whiskey, the Best Ever Chocolate Bundt Cake yields a moist and flavorful chocolate dessert. Cocoa powder is incorporated both in the batter and to dust the pan, enriching the chocolate notes throughout. The batter is thin and bubbly before baking, resulting in a tender texture once baked about 40 to 50 minutes in a large bundt pan.
The caramel glaze topping balances sweetness with a pinch of sea salt, made by cooking sugar with heavy cream, butter, and vanilla. This glaze adds a creamy, glossy finish that complements the cake's deep chocolate flavor and moist crumb.
This bundt cake is ideal for slicing thin to serve after dinner or alongside coffee. Extra caramel sauce can be saved for topping ice cream or other desserts, enhancing its versatility beyond the cake itself.
The recipe advises careful preparation of the bundt pan with baking spray and cocoa dust to ensure an easy release. Cooling the chocolate mixture before adding eggs and flour helps maintain the batter texture. Leftover caramel sauce is recommended as an ice cream topping to extend the enjoyment.
Ingredients
- 1 cup brewed coffee
- 1 ½ cups buttermilk
- ½ cup Irish whiskey you can substitute another ½ cup of buttermilk for the whiskey, if desired
- 3 butter sticks
- 1 ½ cups cocoa powder not Dutch-process plus 3 tablespoons for dusting pan (if not using baking spray, unsweetened
- 3 cups sugar
- 3 cups all-purpose flour
- 2 teaspoons baking soda
- ¾ teaspoon salt
- 3 egg large
- 1 ½ teaspoons vanilla
- For the Caramel Glaze:
- 2 cups sugar
- 1 cup heavy cream
- 3 tablespoons butter
- ⅛ teaspoon salt sea salt
- 1 teaspoon vanilla
Instructions
- Preheat oven to 325°F. Spray a large bundt pan (at least 15 cups) generously with baking spray or butter well, then dust with 3 tablespoons cocoa powder, knocking out excess.
- Heat coffee, buttermilk, whiskey, butter, and cocoa powder in a medium heavy saucepan over moderate heat, whisking, until butter is melted. You can also just throw all those ingredients in the microwave and heat on high until butter is melted, 1-2 minutes. Remove from heat (or microwave), then add sugar and whisk until dissolved, about 1 minute. Transfer mixture to a large bowl and cool 5 minutes.
- While chocolate mixture cools, whisk together flour, baking soda, and salt in a bowl. Whisk together eggs and vanilla in a small bowl, then whisk egg mixture into cooled chocolate mixture until combined well. Add flour mixture and whisk until just combined (batter will be thin and bubbly).
- Pour batter into bundt pan and bake until a wooden pick or skewer inserted in center comes out clean, 40 to 50 minutes.
- Cool cake completely in pan on a rack, about 2 hours. Loosen cake from pan using tip of a dinner knife, then invert rack over pan and turn cake out onto rack. Drizzle with caramel glaze, if desired.
- For the glaze, combine sugar and ½ cup water in a medium-size sauce pan. Stir gently to combine and bring mixture to a boil over medium-high heat. Don't stir it any more at this point. You don't want to cause sugar crystals to form on the sides of the pan.
- Reduce heat to maintain a steady simmer. If you notice any sugar crystals on the sides of the pan, take a pastry brush that's been dipped in water and hold it on the side of the pan above the crystal/s, the water from the brush will wash the crystals back into the sugar mixture. The reason you don't want any sugar crystals to form on the sides of the pan is because they can cause a reaction that will make the whole mixture crystalize.
- Simmer (without stirring) until mixture reaches a deep amber color, about 6-8 minutes. At this point, remove pot from heat and, standing back a bit, add cream and butter to sugar mixture. It will bubble up furiously for just a minute. That's why it's important to stand back. Once the bubbling settles down, return pan to heat and bring the mixture back to a simmer.
- Simmer until thick and reduced to a molasses consistency. You might have to remove the pot from the heat and let the bubbling settle down to check the consistency. If it's still too thin, return to heat and continue to simmer. Mixture will thicken a bit on cooling, so don't let it get much thicker than molasses. This will take from 10-15 minutes.
- When glaze reaches the right consistency, remove from heat, add sea salt and vanilla and stir. Allow caramel mixture to cool to lukewarm before drizzling over cake.
Notes
- Prepare the bundt pan well with baking spray and cocoa powder for easy cake release.
- Cool the chocolate mixture before whisking in eggs and flour to maintain batter consistency.
- Extra caramel glaze can be stored and used as an ice cream topping or for other desserts.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12servings
Amount Per Serving
Calories 617 kcal
% Daily Value*
| Calories | 617kcal | 31% |
| Carbohydrates | 115g | 38% |
| Protein | 8g | 16% |
| Fat | 14g | 22% |
| Saturated Fat | 8g | 40% |
| Cholesterol | 79mg | 26% |
| Sodium | 437mg | 18% |
| Potassium | 277mg | 6% |
| Fiber | 4g | 16% |
| Sugar | 85g | 170% |
| Vitamin A | 495IU | 10% |
| Vitamin C | 0.1mg | 0% |
| Calcium | 73mg | 7% |
| Iron | 3.2mg | 18% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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