Chocolate and salted caramel bundt cake

Chocolate and salted caramel bundt cake recipe

88 ratings

The perfect indulgent cake and great food for sharing with friends and family. See method

  • Serves 14
  • 20mins to prepare, 55mins to cook and 10mins to cool
  • 638 calories / serving

Ingredients

  • 100g (3 1/2oz) cocoa powder
  • 340g (11 1/2oz) 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
  • 2tsp sea salt flakes
  • 100g white chocolate
  • 100g dark chocolate
  • 2tbsp flaked almonds, toasted

Each serving contains

  • Energy

    2670kj
    638kcal
    32%
  • Fat

    35g 50%
  • Saturates

    20g 98%
  • Sugars

    55g 61%
  • Salt

    1.1g 18%

of the reference intake
Carbohydrate 77g Protein 7.9g Fibre 4.1g

Method

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. To serve, pour the caramel over the cooled cake and sprinkle with the chocolate curls and almonds.

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