Devil's Food Cake Bundt with Chili Caramel Sauce

You can't go wrong with A Devil's Food Cake - so rich and chocolatey - but the real 
star of this dessert is the Chili Caramel Sauce.

The theme chosen for Bundt Bakers for April 2022 is Angel or Devil.  Not sure why but my mind immediately went to Devils Food Cake. I know it seems logical that I would think about that because of the name Devil, but I am so much more of a vanilla fan these days than I am of chocolate.

I went with my idea of a Devil's Food Cake Bundt but decided to up the devil aspect with a spicy caramel sauce to go with it. My favorite caramel sauce of all time is this one, so I used the same recipe and switch out the sage for a chili.

Another bundt that is really easy to bake, as is the caramel and very easy to eat. 

Devil's Food Cake Bundt with Chili Caramel Sauce
Printer Friendly Recipe

Ingredients

Cake ~

• 340g unsalted butter, cubed
• 340g hot coffee, or boiling water and 2 teaspoon instant coffee
• 85g Dutch Process Cocoa
• 170g finely chopped dark chocolate (I used 70%)
• 450g light brown sugar
• 1 tablespoon vanilla
• 1 teaspoon salt
• 6 eggs, cold
• 40g egg yolks (about two large egg yolks)
• 255g all-purpose flour
• 1 tablespoon baking soda

Chili Caramel Sauce ~

• 120ml (½ cup) heavy cream
• chili of your choice, stem & seeds removed and chopped into  3-4 pieces (I used a serrano)
• 200g (1 cup) granulated sugar
• ¼ teaspoon flaky sea salt

Preparation

Cake ~

1. Preheat the oven to 180℃ (350℉). 
2. Spray a 10 cup bundt pan with baking spray.
3. In a large bowl, combine the hot coffee and butter and whisk until the hot liquid has melted the butter.
4. Add in the cocoa and chopped chocolate, and whisk to combine until the chocolate is melted. 
5. Add the brown sugar, vanilla, and salt, and mix to combine.
6. Add the eggs and yolks, whisk well to combine, then sift in the flour and baking soda, and stir well until mixed.
7. Place the bundt pan onto a baking sheet and pour the batter to the bundt pan.
8. Tap the pan on the counter a few times to help remove any large bubbles.
9. Bake the cake for 55-60 minutes, or until a cake tester comes out clean.
10. Remove from the oven and allow to stand for 10 minutes before inverting onto a cooling rack.
11. Allow to cool to room temperature.
12. Once cooled, pour the caramel over the top of the cake.

Chili Caramel Sauce ~

1. When the cake is almost cool, add the cream and the serrano to a small saucepan.
2. Bring to a simmer, and then remove from the heat, cover and let it steep and cool for about 10 - 15 minutes, checking by taste to see how spicy it is getting.
3. Once cool, discard the serrano.
4. In a separate saucepan, heat the granulated sugar over a medium heat until it dissolves and turns a light amber color (swirl the pan every now and again to help the sugar caramelize evenly).
5. Once it reaches a golden amber color, slowly pour in the cream (be careful, as the caramel will bubble up rapidly).
6. Whisk constantly and let the caramel simmer for 30 seconds before removing it from the heat and stirring in the salt.
7. Pour it into a bowl to cool slightly.

#BundtBakers is a group of Bundt loving bakers who get together once a month to bake Bundts with a common ingredient or theme. You can see all of our lovely Bundts by following our Pinterest board. We take turns hosting each month and choosing the theme/ingredient. Updated links for all of our past events and more information about BundtBakers, can be found on our home page.

Let's take a look at what everyone baked for the Angel or Devil theme........ 

• Black & White Pound Bundt by Sneha's Recipe
• Chocolate Overload Bundt Cake by Passion Kneaded
• Dark Angel Bundt Cake by Patyco Candybar
• Devil's Black Forest Bundt Cake by Magical Ingredients
• Devil's Bundt Cake by A Day in the Life on the Farm
• Devil's Food Cake Bundt with Chili Caramel Sauce by All That's Left Are The Crumbs
• Lighter Lemon Pound Cake by Food Lust People Love
• The Devil's Mini Bundt Cakes by Making Miracles