Salted Caramel Mocha Bundt Cake
Try this Salted Caramel Mocha Bundt Cake recipe, or contribute your own.
Try this Salted Caramel Mocha Bundt Cake recipe, or contribute your own.
- 4 eggs
- 2 tablespoons heavy cream
- 1/2 cup white chocolate chips
- 1 cup plain yogurt
- 1/2 cup oil
- 1 chocolate cake mix (i used a pillsbury mix)
- 1 instant chocolate pudding mix (3.4 ounce box)
- 1 cup brewed coffee cooled
- 1 cup mini chocolate chip
- 1/2 teaspoon shortening
- 1/2 cup caramel baking bits (kraft)
- 1 1/2 tablespoons coarse ground sea salt divided
- Carbohydrate 6.17867578194791 g
- Cholesterol 4.47787351407264 mg
- Fat 30.0703949670825 g
- Fiber 0.0140000002086162 g
- Protein 1.86337421927034 g
- Saturated Fat 5.3494667693272 g
- Serving Size 1 1 slices of cake (88g)
- Sodium 44.4651562569804 mg
- Sugar 6.16467578173929 g
- Trans Fat 1.51734589136353 g
- Calories 298 calories
Step-by-step
- In a mixing bowl, combine the cake mix, pudding mix, yogurt, eggs, oil, and cooled coffee. Beat on low for 1 minute and then beat 2 minutes on medium. Stir in the chocolate chips by hand. Pour the batter into a greased 12" bundt pan. Bake at 350* for 50-55 minutes. Let cool 15 minutes in the pan. Place a plate over the top of the cake and flip the cake over. Let cool completely.
- In a microwave safe bowl, place the white chips and shortening. Heat for 30 seconds. Stir until creamy. Place in a plastic baggie and cut one tip off. Drizzle over the top of the cake.
- Place the caramel bits and the heavy cream in a small saucepan. Heat on low until melted. Stir in 1 Tablespoon of sea salt. Drizzle the caramel over the chocolate. Sprinkle the top with the leftover sea salt. Cut into 16 wedges. Store in a sealed container on the counter.
Baking a dense, moist cake inside a complex metal mold requires careful management of fat and moisture to prevent the crumb from turning gummy. Plain yogurt introduces acidic dairy proteins that tenderize the gluten network while adding necessary moisture without thinning the batter excessively. When combining the dry mixes with oil, eggs, and cooled coffee, beating on low speed for one minute followed by two minutes on medium incorporates sufficient air pockets to support the weight of the mini chocolate chips without letting them sink straight to the bottom of the pan.
Allowing the baked pastry to rest undisturbed in its 12-inch metal vessel for precisely fifteen minutes lets the internal starches set enough to release cleanly when inverted onto a serving plate. Pouring molten caramel infused with heavy cream requires a precise balance of temperature so the sugar coating stays pliable rather than hardening into brittle shards. Storing the finished dessert in a sealed container at room temperature preserves the moisture gradient between the chocolate crumb and the salted topping.
