Instructions

• Step 1: Preheat your oven to 350°F (175°C). Grease and flour your bundt pan generously to prevent sticking.
• Step 2: 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: In another bowl, combine the plain yogurt, melted coconut oil (or canola oil), eggs, and vanilla extract. Mix until smooth.
• Step 4: 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 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: 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: Once the cake has cooled, drizzle the salted caramel sauce over the top. Slice, serve, and enjoy your delicious Salted Caramel Chocolate Bundt Cake!