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Chocolate Bundt Cake With Caramel Filling & Mocha Frosting

Here's how you make Chocolate Bundt Cake With Caramel Filling & Mocha Frosting
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  • Servings: 12-14
  • Prep: 35m
  • Cook: 35-40m
    • The following recipe serves 12-14 people.

Ingredients

The ingredients are:
  • FOR THE CAKE
  • 1 cup all purpose flour
  • 1 1/2 cups granulated sugar
  • 1/2 cup unsweetened cocoa powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 6 tablespoons butter (at room temperature)
  • 2 tablespoons oil (vegetable oil)
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup water (or double-strength cold coffee)
  • FOR FROSTING
  • 2 tablespoons milk (warm)
  • 1/2 teaspoon instant coffee granules
  • 4 cups confectioners' sugar
  • 6 tablespoons butter, melted
  • 1/4 cup unsweetened cocoa powder
  • 1 1/2 teaspoons vanilla extract
  • FOR THE CARAMEL FILLING
  • 1/2 cup granulated sugar
  • 1/8 cup water
  • 1 tablespoon corn syrup
  • 1/4 cup heavy whipping cream
  • 2 tablespoons unsalted butter (cold, diced)
  • 2 tablespoons cup sour cream
  • 1/2 teaspoon fresh lemon juice
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • 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.

We hope you enjoy this recipe!

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