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Chocolate and salted caramel bundt cake recipe

162 ratings

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

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

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

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

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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