Caramel Drizzle Chocolate Bundt Cake

Name: Caramel Drizzle Chocolate Bundt Cake
Prep time: 1 h 5 min
Cook time: 1 h 5 min
Total time: 1 h 5 min
Yield: 20
Cuisine: Global
Ingredients: 1 teaspoon baking powder; 2 teaspoons baking soda; 118 milliliters brown sugar; 3 Tbsps butter; 237 milliliters buttermilk or plain yogurt; 237 milliliters Folgers Gourmet Selections Caramel Drizzle coffee; 158 milliliters sifted confectioners sugar, plus a little extra if needed; 79 milliliters dark brown sugar; 79 milliliters dark chocolate chips; 2 larges eggs; 224 grams 3/4 cups all-purpose flour; 355 milliliters granulated sugar; 2 Tbsps heavy cream; 1 pinch Pinch of salt; 177 milliliters unsweetened cocoa powder, I used Hersheys Dark; 1 teaspoons vanilla extract; 118 milliliters vegetable oil

Caramel Drizzle Chocolate Bundt Cake

Caramel Drizzle Chocolate Bundt Cake might be just the dessert you are searching for. One portion of this dish contains around 3g of protein, 10g of fat, and a total of 254 calories. This recipe covers 4% of your daily requirements of vitamins and minerals. This recipe serves 20. A mixture of vanillan extract, confectioners sugar, brown sugar, and a handful of other ingredients are all it takes to make this recipe so flavorful. It is a good option if you're following a vegetarian diet. From preparation to the plate, this recipe takes around 1 hour and 5 minutes.

Instructions

Preheat oven to 350 degrees F. Spray a 12 cup Bundt pan with flour-added cooking spray.In a mixing bowl, combine the flour, sugar, brown sugar, cocoa powder, salt, baking soda and baking powder and stir well with a spoon, mashing up any lumps of brown sugar.Make a well in the center and add the eggs, buttermilk, oil and vanilla. Stir well, then stir everything together with a spoon or silicone scraper.

Ingredients you will need

Baking Soda

Cooking Spray

Cocoa Powder

Brown Sugar

Buttermilk

Vanilla

All Purpose Flour

Sugar

Egg

Salt

Cooking Oil

Equipment you will use

Mixing Bowl

Kugelhopf Pan

Oven

Pour the hot coffee in and stir until mixed, then with a handheld mixer set on medium speed for about 1 1/2 minutes or until well blended.

Ingredients you will need

Coffee

Equipment you will use

Blender

Pour into pan and bake for 35 to 40 minutes.

Equipment you will use

Oven

Frying Pan

Let cool in the pan for about 15 minutes, then carefully turn onto a wire rack set over paper towels.Prepare Caramel

Ingredients you will need

Caramel

Equipment you will use

Paper Towels

Wire Rack

Frying Pan

Drizzle. In a small nonstick saucepan, heat butter over medium until slightly melted. Stir in brown sugar and bring mixture to a boil, stirring constantly. Boil, stirring once or twice, for 30 seconds. Turn off heat. Stir in cream, confectioners’ sugar, vanilla and salt and stir until smooth.

Ingredients you will need

Brown Sugar

Vanilla

Butter

Cream

Sugar

Salt

Equipment you will use

Sauce Pan

Drizzle a little over the cake. If it sinks in or seems to thin, add another tablespoon of confectioners sugar and stir a little more. Quickly drizzle over the cake while the icing is still soft — you have to work quickly or it will start to set in the pan.

Ingredients you will need

Powdered Sugar

Icing

Equipment you will use

Frying Pan

Put the chocolate chips in a large heavy duty freezer bag (must be freezer — not regular type) and microwave bag of chips for 30 seconds. Massage the bag a little and push partially melted chips down toward the bottom corner. Microwave for another 10 seconds and repeat until chips are fully melted. Snip a tiny corner off the bottom of the bag and pipe melted chocolate decoratively over caramel-drizzled cake.

Ingredients you will need

Chocolate Chips