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Triple Chocolate Salted Caramel Bundt Cake
Posted: September 6, 2016
Recipe by: MrsMcDuck
Beautiful, delicious cake that is asked for over and over. Making your own salted caramel is extra work, but the recipe yields enough to keep on hand so that the next time you make the cake, it's much faster and easier!
Active Time
1 hour
Total Time
2 hours
Serves
15

Ingredients:

Cake

  • 1 3/4 c. all-purpose flour
  • 3/4 c. unsweetened cocoa powder
  • 2 tsp. baking soda
  • 1 tsp. baking powder
  • 3/4 tsp. salt
  • 1 1/2 c. granulated sugar
  • 1/2 c. brown sugar
  • 1 tsp. instant coffee granules
  • 1 c. sour cream
  • 1/3 c. water
  • 2 tsp. vanilla extract
  • 1/4 c. vegetable oil
  • 4 large eggs
  • 1/2 c. mini chocolate chips

Salted Caramel

  • 2 c. granulated sugar
  • 12 tbsp. unsalted butter, cubed
  • 1 c. heavy cream, at room temperature
  • 1 tsp. vanilla extract
  • 1 tbsp. fleur de sel (or another sea salt)

White Chocolate Ganache

  • 1/2 c. white chocolate chips
  • 1 tbsp. heavy cream

Directions:

Cake

  1. 1. Preheat oven to 375°F. Prepare a fluted tube pan with butter and dust the inside with cocoa powder. Tap out excess cocoa powder.
  2. 2. In a large mixing bowl, whisk together the flour, cocoa powder, baking powder, baking soda, salt and sugars until evenly combined.
  3. 3. In a separate mixing bowl, stir together the Instant coffee, sour cream, water, vanilla extract, vegetable oil and eggs. Pour the wet ingredients into the dry. Stir together trying to eliminate lumps but being sure not to overwork the batter. Fold in mini chocolate chips.
  4. 4. Pour the batter into the prepared pan and bake the cake for 30-45 minutes or until a cake tester or skewer is inserted into the center and comes out clean.
  5. 5. Remove from oven and cool on a wire rack to cool completely. Turn out onto a plate.

Salted Caramel

  1. 1. Prepare salted caramel while cake is in the oven: In a 2 to 3 qt. saucepan, melt the sugar over medium-high heat, swirling the pan frequently. Don't stir.
  2. 2. Once all the sugar has melted watch your caramel like a hawk; swirling the pan occasionally. As soon as the sugar turns amber in color add your butter and whisk vigorously. It will bubble up aggressively but just keep whisking until all the butter has melted.
  3. 3. Remove pan from the heat and slowly pour in the cream and vanilla while whisking vigorously. The caramel is going to bubble aggressively again, so be careful but stand your ground. Whisk until all the cream is incorporated and then whisk in the fleur de sel.
  4. 4. Set the sauce aside to cool for 15 minutes prior to pouring it into a glass jar to cool completely. Store in the refrigerator. Warm in the microwave in 5-second intervals before serving.

White Chocolate Ganache

  1. 1. Create white chocolate ganache drizzle by melting white chocolate chips and 1 tbsp. cream in microwave, stirring until smooth. Don't overheat.

Assembling

  1. 1. Drizzle warm caramel and white chocolate ganache over cake by spooning into separate plastic sandwich bags. Make a small hole by clipping one corner of bag and drizzle over cake, caramel first and then white chocolate. Lightly sprinkle with fleur de sel flaked sea salt to taste.

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Triple Chocolate Salted Caramel Bundt Cake

  • Prep
    1 hour
  • Total Time
    2 hours
  • Serves
    15

Description

"Beautiful, delicious cake that is asked for over and over. Making your own salted caramel is extra work, but the recipe yields enough to keep on hand so that the next time you make the cake, it's much faster and easier! "

Ingredients

Cake

  • 1 3/4 c. all-purpose flour
  • 3/4 c. unsweetened cocoa powder
  • 2 tsp. baking soda
  • 1 tsp. baking powder
  • 3/4 tsp. salt
  • 1 1/2 c. granulated sugar
  • 1/2 c. brown sugar
  • 1 tsp. instant coffee granules
  • 1 c. sour cream
  • 1/3 c. water
  • 2 tsp. vanilla extract
  • 1/4 c. vegetable oil
  • 4 large eggs
  • 1/2 c. mini chocolate chips

Salted Caramel

  • 2 c. granulated sugar
  • 12 tbsp. unsalted butter, cubed
  • 1 c. heavy cream, at room temperature
  • 1 tsp. vanilla extract
  • 1 tbsp. fleur de sel (or another sea salt)

White Chocolate Ganache

  • 1/2 c. white chocolate chips
  • 1 tbsp. heavy cream

Directions

Cake

  1. 1. Preheat oven to 375°F. Prepare a fluted tube pan with butter and dust the inside with cocoa powder. Tap out excess cocoa powder.
  2. 2. In a large mixing bowl, whisk together the flour, cocoa powder, baking powder, baking soda, salt and sugars until evenly combined.
  3. 3. In a separate mixing bowl, stir together the Instant coffee, sour cream, water, vanilla extract, vegetable oil and eggs. Pour the wet ingredients into the dry. Stir together trying to eliminate lumps but being sure not to overwork the batter. Fold in mini chocolate chips.
  4. 4. Pour the batter into the prepared pan and bake the cake for 30-45 minutes or until a cake tester or skewer is inserted into the center and comes out clean.
  5. 5. Remove from oven and cool on a wire rack to cool completely. Turn out onto a plate.

Salted Caramel

  1. 1. Prepare salted caramel while cake is in the oven: In a 2 to 3 qt. saucepan, melt the sugar over medium-high heat, swirling the pan frequently. Don't stir.
  2. 2. Once all the sugar has melted watch your caramel like a hawk; swirling the pan occasionally. As soon as the sugar turns amber in color add your butter and whisk vigorously. It will bubble up aggressively but just keep whisking until all the butter has melted.
  3. 3. Remove pan from the heat and slowly pour in the cream and vanilla while whisking vigorously. The caramel is going to bubble aggressively again, so be careful but stand your ground. Whisk until all the cream is incorporated and then whisk in the fleur de sel.
  4. 4. Set the sauce aside to cool for 15 minutes prior to pouring it into a glass jar to cool completely. Store in the refrigerator. Warm in the microwave in 5-second intervals before serving.

White Chocolate Ganache

  1. 1. Create white chocolate ganache drizzle by melting white chocolate chips and 1 tbsp. cream in microwave, stirring until smooth. Don't overheat.

Assembling

  1. 1. Drizzle warm caramel and white chocolate ganache over cake by spooning into separate plastic sandwich bags. Make a small hole by clipping one corner of bag and drizzle over cake, caramel first and then white chocolate. Lightly sprinkle with fleur de sel flaked sea salt to taste.
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