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Homemade Salted Caramel Chocolate Bundt Cake photo
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Salted Caramel Chocolate Bundt Cake

Moist chocolate bundt cake topped with a homemade salted caramel sauce.
Prep Time10 minutes
Cook Time1 hour
Total Time1 hour 10 minutes
Servings: 16 servings

Ingredients

  • 1 3/4 cups white whole wheat flour (unbleached)
  • 1 1/2 cups granulated sugar (for cake)
  • 3/4 cup unsweetened cocoa powder
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon kosher salt
  • 1 cup plain yogurt
  • 1/2 cup melted coconut oil (or canola oil)
  • 2 large eggs
  • 2 teaspoons pure vanilla extract
  • 1 cup freshly brewed hot coffee
  • 1/2 cup granulated sugar (for caramel)
  • 3 tablespoons butter (for caramel)
  • 1/4 cup half-and-half or heavy cream
  • 1/2 teaspoon sea salt (for caramel)

Instructions

  • Preheat the oven to 350°F (175°C). Brush a bundt pan thoroughly with melted coconut oil and dust with cocoa powder, then shake out any excess.
  • In a stand mixer bowl or large mixing bowl, combine the yogurt, 1 1/2 cups sugar, melted oil, eggs, and vanilla. Beat on medium speed until well blended.
  • In a separate bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and kosher salt until evenly combined.
  • With the mixer on low, add the dry ingredients to the wet ingredients. While mixing, slowly pour in the hot coffee and mix just until combined; do not overmix.
  • Pour the batter into the prepared bundt pan and smooth the top. Bake for 50–55 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
  • Allow the cake to cool completely in the pan or on a wire rack before removing and topping with caramel.
  • Make the caramel: in a medium saucepan over medium heat, cook 1/2 cup sugar, stirring constantly with a heat-resistant spatula or wooden spoon, until it melts into a deep amber liquid. Do not let it burn.
  • Once the sugar is fully melted, add the 3 tablespoons butter; the mixture will bubble vigorously. Stir until the butter is fully incorporated, about 1–2 minutes.
  • Slowly drizzle in the 1/4 cup half-and-half (or cream), stirring constantly and carefully as the caramel will bubble up. Continue stirring and cook for about 1 minute more.
  • Stir in 1/2 teaspoon sea salt, allow the caramel to cool for a couple of minutes, then drizzle evenly over the cooled cake.

Equipment

  • Bundt Pan
  • stand mixer or large mixing bowl and hand mixer
  • Medium Saucepan
  • spatula or wooden spoon
  • Measuring cups and spoons
  • Sifter or whisk

Notes

  • Brush and dust the bundt pan well to prevent sticking.
  • Use freshly brewed hot coffee for best flavor.
  • Stir sugar constantly when making caramel to avoid burning.
  • Add cream slowly to prevent splattering.
  • Let the cake cool completely before pouring caramel.