June 27, 2012

Chocolate Bundt Cake with Salted Caramel Sauce

Chocolate, caramel and salt go so well together. Anytime I see a treat with these ingredients featured, I must taste it. (And yes, I even got the glazed doughnut from 7/11 one day that was topped chocolate glaze, drizzled with caramel and sprinkled with sea salt. It was so good and so bad for me! I couldn't resist) Forget I told you that. If I see a recipe I must make it. My husband and I both love this flavor combo and have been addicted to a Fleur de sel caramel ice cream we discovered one day at the grocery store. Fleur de sel is a potent and delicious sea salt.

I think the first experience I tried where I actually fell in love with this flavor combination was when my husband made these Espresso Caramel Bars for my birthday one year. His favorite chef is Giada De Laurentiis so most of his dishes are using her recipes. Wow, they were amazingly delectable and addictive. Beware and be prepared when you make them. Your friends and family will request them from you often.

This cake is easier to make in my opinion. If you haven't had the awesome experience to try the chocolate-caramel-salt combo, you're missing out. Take the leap and enjoy!

Chocolate Bundt Cake
1 c brewed coffee
1 c butter, unsalted
1/2 c Guinness Beer
1/2 c cocoa powder, plus some for dusting the pan
1 1/2 c sugar
2 c flour
1 1/4 tsp baking soda
1/2 tsp salt
2 eggs
1 tsp vanilla

Caramel Sauce
1 c sugar
1/4 c water
1/2 heavy cream, warm
2 tbsp butter, unsalted, softened
1/2 tsp salt
1 tsp vanilla
1 tsp coarse sea salt to sprinkle over top of cake

Preheat the oven to 325 degrees F.

Brew 1 cup of coffee. Set aside. Butter the bundt pan and sprinkle in a couple of tablespoons of cocoa powder and shake around to coat the pan evenly to prevent sticking.

In a small saucepan, melt the butter with the coffee, Guinness and cocoa powder stirring with a whisk. After the butter is melted, incorporate the sugar and whisk until dissolved. Transfer the mixture into a large bowl and set aside to cool for about 5 minutes.

In a medium bowl, combine the flour, baking soda and salt. In a smaller separate bowl, whisk together the eggs and vanilla. Whisk the egg mixture into the cooled chocolate mixture.

Slowly add the flour to the chocolate mixture and whisk until all ingredients are combined.

Pour the batter into the bundt pan and bake for 45-50 minutes or until toothpick inserted in middle comes out clean.

When cake is done, let cool for one hour before attempting to remove from pan. Run a rubber spatula around the edges to loosen from pan and gently flip pan over onto a wire rack. It should remove easily.

While cake is cooling, make the caramel sauce. To a medium saucepan, add sugar and water over medium-high heat. Place cream in a separate small saucepan and heat until warm.

Stir the sugar and water until sugar has melted. Let the sugar it without being stirred. The caramel will start to boil and turn a golden brown color. When the coloring happens, remove from the heat. Stir in the warm cream and whisk. Add salt, vanilla and butter and continue to whisk until everything is combined. Set aside to cool for about 5 minutes. Drizzle caramel sauce over the cake and sprinkle the sea salt. Enjoy!

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