Salted Caramel Chocolate Bundt Cake

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.

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SALTED CARAMEL CHOCOLATE BUNDT CAKE RECIPE 
makes one 6 cup, (8 x 3inch) bundt cake
cake recipe adapted from Epicurious and caramel from My Baking Addiction  

CAKE INGREDIENTS
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

CARAMEL INGREDIENTS
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 regular coffee in a french press or coffee maker. While the coffee is brewing, oil 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. 


28 comments:

  1. Such stunning flavours you have here! This would be perfect with a coffee. All the best with the move!

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    Replies
    1. ooh, yes. I love cake and coffee.

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  2. Oh my, that cake looks so moist and wonderful! Is there any particular purpose for the rum?

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    1. Delicious flavor. It is mild, but delightful.

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  3. The caramel in this looks delicious! Good luck with the move :)

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  4. That cake looks wonderful, I love caramel. Congrats on the new place, Capitol Hill looks awesome, and so hip - when would you ever find time to sleep?

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    1. I will definitely need to schedule time for sleep.

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  5. I love it. Looks so perfect. I want to sink my teeth into a Piece. Great job, and congrats on the new place.

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  6. This looks absolutely perfect! I just discovered my love for salted caramel anything. So this came at the perfect time ;)

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    1. Salt and caramel is pretty much the perfect combination. I was ever so excited when I realized this.

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  7. Wonderful pictures! Can't wait to start making this. What a perfect treat...

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  8. This was absolutely delicious - everything chocolate cake should be! My caramel was not so thick, but maybe next time around :)

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  9. What would you suggest as a replacement for the rum? Or is that taboo?

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    1. Are you looking for something non-alcoholic?

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    2. yes please

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    3. You could try using white grape juice, pineapple juice, apple juice, or apple cider in equal liquid amounts. You can also use these juices with 1/2 to 1 teaspoon of non-alcoholic rum extract, almond or vanilla extract added, or you could also just leave out the rum and increase the amount of coffee to 2 cups. Let me know how it goes and what you decide to use.

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    4. I actually just winged it and just increased the coffee by 1/4 cup and added 1/4 cup of water. Don't know what yours tastes like, but mine was super yummy. It was a hit! Also my first time making caramel. Thanks!

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  10. Hi Heather,
    First off, I just wanted to say I love your blog. Your recipes, your photography. . your writing. . it's all so inspiring. I love it. I am a recent newbie to Seattle so have started following a few local bloggers and am so delighted with yours all the time.

    I just made this bundt cake (minus the rum and salted caramel) and I had to tell you how delicious this cake is! I love it. Thank you! I will now- always- be putting coffee into my chocolate cake. Thank you.

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    Replies
    1. Thank you Alice. I am so glad you liked it.

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  11. Hi Heather! Just wanted to ask if I could replace nescafe classic instant coffee for the brewed coffee. Do i also put the exact amount as stated in the recipe? Please help! Your cake looks so delish! I'm inspired to make my own. :)

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    Replies
    1. That sounds completely appropriate. Just mix up a strong 1 1/2 cups of coffee and add that.

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  12. I took this to a grown up dinner party this weekend to rave reviews. That's the first time I've made caramel where it didn't burn or froth over. The warm milk did I think. Thanks.

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  13. Made this multiple times now starting with my husband's birthday cake over a year ago (when I tweeted you about it!) and it has become a true favorite. My one confession: I cheat with a jar of Fran's caramel sauce and nobody has ever complained. ;)
    -a fellow Seattleite in Cap Hill.

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  14. You had me at salted caramel with this one!

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