Chocolate Bundt Cake With Caramel Filling & Mocha Frosting
Recipe: #20632
August 20, 2015
Categories: Desserts, Cakes, Tube/Bundt, Baby Shower, Birthday, Brunch, Christmas, Cinco de Mayo, Easter, Fathers Day, Game/Sports Day, July 4th, Labor Day, Mothers Day, Potluck, Thanksgiving Oven Bake, Vegetarian, Flour, Chocolate, Kosher Dairy, more
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Ingredients
- FOR THE CAKE
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- FOR FROSTING
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- FOR THE CARAMEL FILLING
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Nutritional
- Serving Size: 1 (165.7 g)
- Calories 612.6
- Total Fat - 20.1 g
- Saturated Fat - 10.6 g
- Cholesterol - 74.7 mg
- Sodium - 174.6 mg
- Total Carbohydrate - 110.9 g
- Dietary Fiber - 2.9 g
- Sugars - 100.3 g
- Protein - 4 g
- Calcium - 28.4 mg
- Iron - 1.3 mg
- Vitamin C - 0.1 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Preheat the oven to 325 degrees. Grease a tube pan.
FOR THE CAKE
Step 2
In a large mixing bowl, mix the flour, sugar, cocoa powder, baking soda, and salt. Add the butter, eggs, oil, vanilla, and the water. Beat on low speed just until all of the dry ingredients are moist. Beat until well combined 1-2 minutes.
Step 3
Bake 35-40 minutes or until a toothpick inserted into the cake comes out clean.
Step 4
Set the pan on a rack to cool for ten minutes. remove the cake onto rack to cool completely.
FOR THE FROSTING
Step 5
Stir warm milk and coffee powder in large bowl until the coffee dissolves completely. Whisk confectioners sugar, melted butter, cocoa powder, and vanilla extract into the milk mixture until frosting is smooth.
FOR THE CARAMEL FILLING
Step 6
In a deep saucepan stir in sugar, corn syrup, and water. Cook over low heat until sugar dissolves. Increase heat to high, and boil without stirring, until syrup is deep amber in color. Remove from heat. Add heavy cream, butter, then sour cream, and lemon juice. Bring to room temperature before using.
Step 7
Cut cooled cake horizonatally and fill with cooled caramel. Top with mocha frosting.
Tips
No special items needed.