The other day I was sitting at home and I felt like a piece of coffee cake, but then suddenly I also felt like a piece of chocolate cake so I thought, why not make a coffee and chocolate cake and then throw some gooey caramel in there for good measure. I mean it’s always fun to fill your pie hole with as much sugary goodness as humanly possible in one sitting right? Right.
So that is exactly what I did! This cake is bitter, sweet and delicious and goes down a treat with a good cup of strong coffee. I think that I should also state here that if you feel like the caramel might be slight overkill, then you can totally leave it out and instead add some whipped vanilla cream or just enjoy a nice thick slice of soft coffee flavoured chocolate cake on its own. No one will judge you, I promise. Mainly because no one else who may be reading this post will ever know.
PS: I didn’t make my caramel from scratch, but if you’re feeling extra adventurous you can. I have included a recipe for homemade salted caramel sauce at the bottom of this post.
- 230 grams unsalted butter
- 3/4 cup cocoa powder
- 2 cups sugar
- 3/4 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 2 cups flour
- 2 teaspoons vanilla essence
- 2 large eggs
- 1/2 cup thick Greek yoghurt
- 1 cup brewed coffee
1. Pre-heat your oven to 180° C. Grease your bundt tin with some butter, making sure you get into all the nooks and crannies before adding a bit of flour then sprinkling it evenly around the pan. Once the pan is completely covered in flour turn it upside down and using the palm your hand knock the side of the tin to get all the excess flour out. Set aside.
2. Place the coffee, unsalted butter, and cocoa in a small saucepan and heat, stirring until the butter melts. Remove from the heat and then whisk until smooth. Let the mixture cool for 10 minutes.
3. During that time place the sugar, baking powder, baking soda, salt, and flour into a mixing bowl, whisk to combine.
4. Pour the cooled coffee/chocolate mixture into the bowl with the dry ingredients and mix until well combined. Scrape the bottom and sides of the bowl, and mix again to make sure there are no pockets of dry ingredients.
5. In another bowl, whisk together the vanilla essence, eggs and yoghurt then add it to the batter, stirring until well combined.
6. Pour the batter into your prepared bundt pan and bake for ±30-35 minutes (depending on your oven). Insert a sharp knife or toothpick into the centre of your cake, if it comes out clean it’s cooked.
7. Remove the cake from the oven, wait 10 minutes and then turn the pan over onto a cooling rack, after 5 more minutes give the top and sides of the tin a good tap and then lift it off the cake. Let it cool completely before icing.
- 1 tin of Caramel Treat – you will only use about half
- 60 grams unsalted butter, at room temperature
- 2 cups icing sugar, sifted
- 1 teaspoon vanilla essence
- 2-3 tablespoons milk
- Once your cake has cooled turn it over and with a sharp knife cut about 2.5/3 cm tunnel around the whole of the bottom of your bundt that is about 2 cm deep. Then using a piping bag or a ziplock bag with a corner snipped off, pipe your Caramel Treat into the tunnel. I then closed it again by placing a bit of the cake that I cut out back on top and flattening it with my fingers.
- Carefully turn your cake upright again and place it on your serving plate.
- With an electric mixer on medium speed beat together the butter and icing sugar until nice and smooth.
- Add 2 tablespoons of milk and the vanilla essence. This will help with the consistency of the icing. If it’s too thin add more icing sugar and if it’s too thick add more milk. But only a bit at a time, milk will thin it out pretty quickly.
- Using a small palette knife or butter knife ice the top of your bundt. Add as much or as little icing as you like.
- Dust the top with a bit of nice bitter cocoa powder.
SALTED CARAMEL SAUCE INGREDIENTS – if you feel like making your own filling:
- 1 cup sugar
- 4 tablespoons water
- 2 tablespoons light corn syrup – I didn’t have corn syrup so I used golden syrup instead, which just by the way is the preferred substitute
- 1/2 cup heavy cream
- 2 tablespoons butter
- 1/2 teaspoon lemon juice
- 1/2 teaspoon salt
1. Combine the sugar, water, and the corn syrup in a large saucepan and stir with a wooden spoon over medium heat until sugar is dissolved.
2. Cover the saucepan and let it cook over medium heat for 3 minutes.
3. After 3 minutes, remove the lid, increase the heat to medium-high, and bring to a boil.
4. Do not stir from this point on, but instead swirl the liquid around the pan so that the caramel doesn’t burn.
5. Continue to cook until the caramel turns an even amber colour then remove from the heat and let stand for about 30 seconds.
6. *** Be careful here *** Pour the heavy cream into the mixture. The mixture will bubble up significantly and is very hot.
7. Stir the mixture, again being careful. Add the butter, lemon juice, and salt. Stir until combined.
8. Pour your mixture into a bowl or jug. Stir occasionally while allowing it to cool until it thickens like molasses.