300gramswhite granulated sugar(caster or granulated)
2eggs
250gramscoffee(either 2 heaped teaspoons in hot water, or a double shot espresso topped up with hot water)
60gramsunsweetened cocoa powder(Dutch-processed)
260gramsplain flour
1teaspoonvanilla extract
110gramsGreek yogurt
¾teaspoontable salt
1teaspoonbaking powder
¼teaspoonbaking soda(bicarb/bread soda)
Dulce De Leche / Caramel Topping
½tincaramel treat(1dulce de leche/ caramel condensed milk - 98g/7oz)
½lemon juice
½teaspoonmilk
Instructions
Chocolate Bundt Cake
Preheat the oven to 170°C (fan assisted). Place the rack in the middle of the oven.
In a large mixing bowl combine the butter, cocoa powder, and hot coffee. Whisk until the butter is melted and the mixture is smooth and shiny. Set aside to cool down for 5 minutes.
Whisk together the flour, sugar, baking powder, baking soda, and salt. Add this to the cocoa mixture and whisk until just combined and there are no lumps.
Grease the bundt pan either using butter and a dusting of cocoa powder or liberally spray with a non-stick spray. Pour the cake mixture into the bundt pan and tap the pan on the kitchen counter to release air bubbles.
Bake the cake for 40-50 minutes (checking at the 40-minute mark) until a cake tester comes out mostly clean. Let the cake cool in the tin for 10-20 minutes before turning it out onto a wired rack or plate to cool completely.
Dulce De Leche / Caramel Topping
In a mixing bowl, combine the caramel and lemon juice, whisk until fully combined and the caramel has loosed up a bit. If it's not yet at a pouring consistency, add in a teaspoon of milk and whisk again. Pour over the cake, slice, and serve.
½ tin caramel treat, ½ lemon juice, ½ teaspoon milk
All temperatures stated are for conventional ovens. Decrease the temperature by 20°C/25°F or gas mark 1 for "fan" or air-fryers.
Notes
Allow all your ingredients to come to room temperature. This allows the ingredients to combine and get to know each other a little easierOnly grease your bundt pan just before you pour the batter in. Especially if using a spray. If using the traditional butter and flour method - replace the flour with cocoa powder to ensure you don't have any white spots on your finished cake. If the butter is not melting in the hot coffee - zap it in the microwave in 15-second bursts. Oven temperature is never consistent across various varieties of ovens. The best way to ensure an accurate temperature is to use an oven thermometer. Keep this in mind and check the cookies about 3 minutes before the time is up.Really knock the bundt pan on the kitchen counter to make sure all air bubbles are removed from the batter before baking.