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Chocolate and salted caramel bundt cake recipe
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Chocolate bundt cake recipes are the ultimate show-off dessert for sharing with friends and family. Making your own salted caramel and chocolate curls isn't as tough as you might think – and it's totally worth it. Prepare for everyone to be wowed. See method
Ingredients
- 100g (3 1/2oz) cocoa powder
- 350g self-raising four
- 2 tsp baking powder
- 500g (17 1/2oz) caster sugar
- 5 medium eggs
- 15ml (1tbsp) vanilla extract
- 275g (9 1/2oz) butter, softened
For the salted caramel
- 75g (2 1/2oz) butter
- 50g (1 3/4oz) soft brown sugar
- 50g caster sugar
- 50g (2oz) golden syrup
- 100ml double cream
- 2 tsp sea salt flakes
- 100g white chocolate
- 100g dark chocolate
- 2tbsp flaked almonds, toasted
Each serving contains
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Energy
2670kj
638kcal
32%
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Fat
35g
50%
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Saturates
20g
98%
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Sugars
55g
61%
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Salt
1.1g
18%
of the reference intake
Carbohydrate 77g
Protein 7.9g
Fibre 4.1g
Method
- Preheat the oven to gas 4, 180°C, fan 160°C. Grease a 21cm (8in) diameter bundt or ring tin. Put the cocoa in a bowl and add 200ml (7fl oz) boiling water and stir until smooth. In a separate bowl, sieve the flour with the baking powder and sugar. Add the eggs, vanilla and butter to the cocoa mixture and beat for 1 min using an electric whisk.
- Gradually add the egg mixture to the flour mix, whisking well after each addition. Pour the mixture into the greased tin and bake for 45-50 mins. Let it cool in the tin for 10 mins, then turn out onto a cooling rack.
- To make the caramel, melt the butter, brown sugar, caster sugar and golden syrup in a heavy-based pan. Simmer gently for 5 mins stirring now and then. Pour over the cream, add the salt and stir well. Simmer for 1 min more, then set aside to cool.
- To make the curls, melt the two chocolates separately and pour into separate baking trays in a thin layer. Chill in the fridge for 10 mins. Once hard, drag the blade of a large knife along the chocolate to scrape up a thin curled layer. Chill until needed.
- To serve, pour the caramel over the cooled cake and sprinkle with the chocolate curls and almonds.
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