Salted Caramel Chocolate Bundt Cake

Indulging in a slice of Salted Caramel Chocolate Bundt Cake is like wrapping yourself in a warm, cozy blanket on a chilly evening. This cake is a delightful blend of rich chocolate and luxurious salted caramel, making it perfect for any occasion. Whether you’re celebrating a birthday, hosting a dinner party, or simply treating yourself, this cake will surely impress. With its moist texture and decadent flavor, it’s a dessert that everyone will remember.

Why This Recipe Works

This Salted Caramel Chocolate Bundt Cake stands out for several reasons. First, the combination of white wheat unbleached flour and cocoa powder creates a tender crumb that melts in your mouth. The addition of plain yogurt adds moisture and a slight tang, while the brewed coffee enhances the chocolate flavor, making it richer and more complex. The salted caramel drizzle not only elevates the flavor but also adds a beautiful finish that makes the cake a showstopper.

Ingredient Notes

• 1 cup white wheat unbleached flour: This flour provides a nutty flavor and a wholesome texture.
• 1 cup sugar: Regular granulated sugar sweetens the cake perfectly.
• ¾ cup cocoa powder: Use high-quality unsweetened cocoa for the best chocolate flavor.
• 2 teaspoons baking soda: This leavening agent helps the cake rise beautifully.
• 1 teaspoon baking powder: Works in conjunction with baking soda for the perfect lift.
• 1 teaspoon kosher salt: Enhances all the flavors in the cake.
• 1 cup plain yogurt: Adds moisture and richness while keeping the cake tender.
• ½ cup melted coconut oil or canola oil: Provides fat for a moist crumb.
• 2 large eggs: Binds the ingredients together and contributes to the cake’s structure.
• 2 teaspoons pure vanilla extract: Adds depth and enhances the overall flavor.
• 1 cup freshly brewed hot coffee: Intensifies the chocolate flavor without adding a coffee taste.
• 1 cup sugar: For the salted caramel sauce, this sugar caramelizes beautifully.
• 3 tablespoons butter: Adds richness to the caramel sauce.
• ½ cup half and half or heavy cream: Creates a smooth and creamy caramel.
• ½ teaspoon sea salt: Balances the sweetness of the caramel.

Recommended Tools

• Bundt pan: Essential for shaping the cake beautifully.
• Mixing bowls: For combining your ingredients.
• Whisk: Perfect for mixing dry ingredients and batter.
• Rubber spatula: Helps in folding and scraping the batter.
• Measuring cups and spoons: Ensure accuracy in your baking.
• Candy thermometer: Useful for making the caramel sauce to the perfect consistency.

Salted Caramel Chocolate Bundt Cake: How It’s Done

Step 1: Preheat the Oven

Preheat your oven to 350°F (175°C). Grease and flour your bundt pan generously to prevent sticking.

Step 2: Mix Dry Ingredients

In a large mixing bowl, whisk together the white wheat flour, sugar, cocoa powder, baking soda, baking powder, and kosher salt. Set aside.

Step 3: Combine Wet Ingredients

In another bowl, combine the plain yogurt, melted coconut oil (or canola oil), eggs, and vanilla extract. Mix until smooth.

Step 4: Combine Both Mixtures

Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Do not overmix. Finally, stir in the hot coffee until the batter is smooth.

Step 5: Pour and Bake

Pour the batter into the prepared bundt pan, smoothing the top. Bake for 40-50 minutes or until a toothpick inserted in the center comes out clean. Allow the cake to cool in the pan for about 10 minutes, then invert onto a wire rack to cool completely.

Step 6: Make the Salted Caramel Sauce

In a medium saucepan over medium heat, combine 1 cup of sugar and cook until it melts into a golden amber color. Stir gently but do not whisk. Once melted, add the butter and stir until melted. Slowly pour in the half and half (or cream) while whisking until smooth. Remove from heat and stir in the sea salt.

Step 7: Drizzle and Serve

Once the cake has cooled, drizzle the salted caramel sauce over the top. Slice, serve, and enjoy your delicious Salted Caramel Chocolate Bundt Cake!

Seasonal Flavor Boosts

• Add a teaspoon of cinnamon for a warm spice note.
• Incorporate orange zest for a citrusy twist.
• Mix in chocolate chips for an extra chocolate overload.
• Top with crushed nuts for added crunch and flavor.

Pro Tips & Notes

• Make sure all your ingredients are at room temperature for optimal mixing.
• Do not overbake the cake; check for doneness a few minutes early.
• If your caramel sauce hardens, gently reheat it with a splash of cream to loosen it up.
• Store the cake in an airtight container to keep it fresh for days.

Prep Ahead & Store

You can prepare the cake a day in advance. Wrap it tightly in plastic wrap after it cools completely, and store it at room temperature. The salted caramel sauce can also be made ahead and stored in the refrigerator for up to a week. Just reheat gently before drizzling over the cake.

Frequently Asked Questions

Can I use a different type of flour?

Yes, you can use all-purpose flour, but the texture and flavor may vary slightly.

How do I prevent my bundt cake from sticking?

Ensure you grease and flour the pan thoroughly. You can also use a non-stick spray specifically designed for baking.

Can I freeze the cake?

Absolutely! Wrap the cooled cake tightly in plastic wrap and store it in the freezer for up to three months. Thaw it at room temperature before serving.

What can I serve with this cake?

This cake is delicious on its own, but you can serve it with a scoop of vanilla ice cream or a dollop of whipped cream for an extra treat.

Quick Weeknight Wins

• Try Chocolate Caramel Cookies for a quick sweet fix.
• Make Gooey Caramel Apple Blondies for a delightful twist on caramel desserts.
• Indulge in Decadent Triple Chocolate Cheesecake for a rich and creamy experience.

Wrap-Up

This Salted Caramel Chocolate Bundt Cake is a true showstopper that combines rich chocolate flavors with a hint of saltiness from the caramel. It’s perfect for any occasion and is sure to impress your family and friends. So grab your ingredients and get baking; you won’t regret it!