Chocolate Bundt Cake
This easy, super moist chocolate bundt has a deep, rich chocolate flavour and is covered in the ever decadent dulce de leche (caramel).
Servings16 slices
Ingredients
Chocolate Bundt Cake
- 125 grams butter
- 300 grams white granulated sugar (caster or granulated)
- 2 eggs
- 250 grams coffee (either 2 heaped teaspoons in hot water, or a double shot espresso topped up with hot water)
- 60 grams unsweetened cocoa powder (Dutch-processed)
- 260 grams plain flour
- 1 teaspoon vanilla extract
- 110 grams Greek yogurt
- ¾ teaspoon table salt
- 1 teaspoon baking powder
- ¼ teaspoon baking soda (bicarb/bread soda)
Dulce De Leche / Caramel Topping
- ½ tin caramel treat (1dulce de leche/ caramel condensed milk - 98g/7oz)
- ½ lemon juice
- ½ teaspoon milk
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.125 grams butter, 60 grams unsweetened cocoa powder, 250 grams coffee
- Add in the eggs, yoghurt and vanilla extract and mix until well combined.2 eggs, 110 grams Greek yogurt, 1 teaspoon vanilla extract
- 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.300 grams white granulated sugar, 260 grams plain flour, ¾ teaspoon table salt, 1 teaspoon baking powder, ¼ teaspoon baking soda
- 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 easier
Only 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.
Nutrition
Serving: 1slice | Calories: 250kcal