Prepare to embark on a decadent journey that will tantalize your taste buds and make your kitchen smell like a gourmet bakery! This Salted Caramel Mocha Bundt Cake is not just a dessert - it's a luxurious experience that combines the rich depth of chocolate, the bold kick of coffee, and the irresistible allure of salted caramel. Whether you're looking to impress dinner guests or treat yourself to a slice of pure indulgence, this recipe promises to elevate your baking game and create a show-stopping dessert that will have everyone begging for seconds.
Prep Time: 20 mins
Cook Time: 50 mins
Total Time: 1 hrs 10 mins
Cuisine: American
Serves: 10 servings
Ingredients
- 1 box chocolate cake mix
- 1 cup brewed coffee
- 1/2 cup vegetable oil
- 3 large eggs
- 1 cup salted caramel sauce
- 1/2 cup cocoa powder
- 1 cup powdered sugar
- 1/4 tsp sea salt
Instructions
- Preheat the oven to 350°F (175°C). Thoroughly grease and flour a 10-12 cup bundt pan, ensuring all crevices are well-coated to prevent sticking.
- In a large mixing bowl, combine the chocolate cake mix, cocoa powder, brewed coffee, vegetable oil, and eggs. Whisk the ingredients together until smooth and well-incorporated, about 2-3 minutes.
- Pour half of the cake batter into the prepared bundt pan, creating an even base layer.
- Drizzle 1/2 cup of salted caramel sauce over the first layer of batter, creating a swirling pattern. Use a knife to gently marble the caramel into the batter.
- Add the remaining cake batter on top, ensuring the caramel swirl is covered completely.
- Place the bundt pan in the preheated oven and bake for 45-50 minutes. To check doneness, insert a toothpick into the center - it should come out clean with just a few moist crumbs.
- Remove from the oven and let the cake cool in the pan for 15 minutes. Then carefully invert onto a wire cooling rack to cool completely.
- For the glaze, mix powdered sugar with remaining salted caramel sauce and sea salt. Whisk until smooth and drizzling consistency.
- Once the cake is completely cooled, drizzle the caramel glaze over the top, allowing it to cascade down the sides of the bundt cake.
- Sprinkle additional sea salt over the glaze for extra flavor and garnish. Let the glaze set for 10-15 minutes before serving.
- Slice and serve at room temperature. Store any leftovers in an airtight container for up to 3 days.
Tips
- Pan Preparation is Key: Thoroughly grease and flour your bundt pan to ensure a smooth release. Use a pastry brush to get into all the intricate pan details.
- Coffee Matters: Use freshly brewed, high-quality coffee for the most robust mocha flavor. Cooled espresso works wonderfully too!
- Marbling Technique: When adding caramel, use a gentle swirling motion with a knife to create beautiful, unpredictable patterns.
- Doneness Test: Always use the toothpick method to check cake doneness. A few moist crumbs are perfect; completely dry means an overcooked cake.
- Cooling is Crucial: Allow the cake to cool in the pan for 15 minutes before removing to prevent breaking, and cool completely before glazing.
- Glaze Consistency: If your glaze is too thick, add a tiny bit of milk; if too thin, add more powdered sugar.
- Storage Tip: Keep the cake in an airtight container at room temperature for maximum moisture retention.
Nutrition Facts
Calories: 380kcal
Carbohydrates: 52g
Protein: 4g
Fat: 18g
Saturated Fat: 6g
Cholesterol: 55mg
