Chocolate Bundt Cake with Caramel Glaze

During this past weekend’s girls night festivities we were celebrating my girlfriend Sandy’s birthday! For this chocolate loving girl I decided to try this Chocolate Bundt cake recipe I found on one of my favorite food blogs – Two Peas & their Pod. The secret ingredient to this moist, chocolatey Bundt cake…sour cream! Now, those of you gasping at sour cream in a cake can calm down and reach for the plain greek yogurt instead! Either one will yield a cake texture that is spongy and moist in addition to giving a slight tang which blends perfectly with the richness of the cocoa! After the cake cools for several hours you can drizzle with the caramel sauce. I love to use the Trader Joe’s Fleur de Sel Caramel Sauce – it’s absolutely decadent and so much easier than whipping up caramel sauce on the stove top!

Chocolate Bundt Cake with Caramel Glaze
Serves 10
A delicious, moist, and chocolatey bundt cake covered with a caramel glaze.
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Prep Time
15 min
Cook Time
45 min
Total Time
1 hr
Prep Time
15 min
Cook Time
45 min
Total Time
1 hr
Ingredients
  1. 1 cup unsalted butter, plus more for the pan
  2. 1/3 cup cocoa powder
  3. 1 teaspoon kosher salt
  4. 1 cup water
  5. 2 cups all-purpose flour, plus more for the pan
  6. 1 3/4 cups granulated sugar
  7. 1 1/2 teaspoons baking soda
  8. 2 large eggs
  9. 1/2 cup sour cream (or Greek yogurt)
  10. 1 teaspoon pure vanilla extract
  11. Trader Joe's Fleur de Sel Caramel sauce
Instructions
  1. Position a rack in the center of the oven and heat to 350 degrees. Butter and flour a 10 or 12-cup Bundt pan and set aside.
  2. In a small saucepan, combine the butter, cocoa powder, salt, and water and place over medium heat. Cook, stirring, just until melted and combined. Remove from the heat and set aside.
  3. In a large bowl, whisk together the flour, sugar, and baking soda. Add half of the melted butter mixture and whisk until completely blended. The mixture will be thick. Add the remaining butter mixture and whisk until combined. Add the eggs, one at a time, whisking until completely blended. Whisk in the sour cream (or Greek yogurt) and the vanilla extract. Whisk until smooth.
  4. Scrape the batter into the prepared pan and bake until a toothpick inserted into the center of the cake comes out clean, 40 to 45 minutes. Let the cake cool in the pan for 15 minutes and then invert onto a rack. Let cool completely before glazing.
  5. Generously drizzle the caramel sauce over the cooled cake, allowing it to drip down the sides. Cut into pieces and serve.
Adapted from Two Peas & their Pod
Adapted from Two Peas & their Pod
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