Today has been a good one. We have just signed a lease for a brand new apartment. We will be moving across town to Capitol Hill. I am excited for the change. Eager to try new restaurants, become familiar with the area, explore the surrounding parks. We have a gorgeous new view with lots of sunlight. A bright beautiful kitchen. I can't wait to show you pictures.
To celebrate this fine occasion, I spent the day in the kitchen, mixing, stirring, licking the caramel from the spoon. I picked up a cute little bundt pan, from the local Goodwill. Eager to make a bundt, gorgeous and curvy, dusted with cocoa powder, and drizzled with caramel. Mr. H is a lover of caramel, so anything smothered in the sweet gooey sugar is always a hit. We savored each bite, dark and sophisticated, with a touch of humor, this cake is perfectly divine.
makes a 10" bundt cake
cake recipe adapted from Epicurious and caramel from My Baking Addiction
1 1/2 cups brewed coffee
1 cup unsalted butter
1/2 cup rum
1 cup natural cocoa powder + additional for dusting
2 cups white granulated sugar
2 cups all-purpose flour
1 1/4 tsp baking soda
1/2 tsp salt
2 large eggs
1 tsp vanilla
1 cup white granulated sugar
1 tbsp corn syrup
1/4 cup water
1/2 cup heavy cream, warm
2 tbsp unsalted butter, softened
1/2 tsp salt
1 tsp vanilla
1 tsp flake salt for topping
Preheat the oven to 325ºF.
Brew 1 1/2 cups of coffee. While the coffee is brewing, butter the bundt pan and then dust with cocoa powder. This will help prevent the cake from sticking.
In a medium saucepan, melt the butter with the coffee, rum, and cocoa powder. Stir with a wire whisk. Once the butter has melted, add the sugar and whisk until it has dissolved. Transfer the mixture to a large bowl and set to the side to cool for 5 minutes.
In a bowl, combine the flour, baking soda, and salt. Stir. In a separate bowl, whisk the eggs and vanilla.
Whisk the eggs into the chocolate mixture. Slowly add the flour and continue to whisk. Once all of the ingredients have been combined you will be left with a bubbly batter with the consistency of soup.
Pour the batter into the bundt pan and bake for 50 minutes or until a toothpick inserted comes out clean.
Remove the bundt pan from the oven and let cool for one hour. Do not attempt to remove the cake from the pan until it has cooled. It may stick to the sides and ruin the bundt shape. Once cooled, gently run a knife or spatula around the sides. Gently flip the pan over and tap out the cake.
To make the caramel, in a large pot place the sugar, corn syrup, and water on medium heat. While the caramel is heating, place the cream into a separate small saucepan and heat until warm.
Stir the sugar, corn syrup and water until the sugar has melted. Let the sugar sit without being stirred. Once the caramel has started to boil it will turn a golden brown color within 5 minutes. Once this happens, remove from the stove. This is a very crucial step. It is very easy to burn the caramel at this point.
Stir in the warm cream and whisk vigorously. Add the salt and butter and continue to whisk until melted. Set to the side and let cool for 5 minutes. Then, whisk in the vanilla.
Drizzle the caramel over the cake and then sprinkle with salt flakes. Enjoy with a cup of coffee.