Thursday, June 21, 2018

Caramel Mocha Bundt Cake ~ #BundtBakers

"All you need is love. But a little chocolate now and then doesn't hurt." -  Charles M. Schulz


Our theme for Bundt Bakers this month is Chocolate. It is always a great choice, because really, who doesn't like a big ol' slice of chocolate cake? I'm partial to mine with a large class of ice cold milk.




With Father's Day rapidly approaching, and commitments to other baking groups this week too, I knew time was going to be of the essence so I tried to find something quick and easy that did not compromise on taste. I think I found it with this Caramel Mocha Bundt Cake.




Even though I mostly bake from scratch, I always keep a boxed cake mix in the cupboard in case of an emergency.  This is probably a throw back to the times when my girls would come home from school and then, at about 8:00pm, would casually mention that there was a bake sale at school the next day. Those boxes saved my bacon many a time in an emergency like that.





This recipe uses both a boxed cake mix and a box instant chocolate pudding mix. Adding a pudding mix makes the cake extra moist and adds an extra layer to the depth of the chocolate. As this is a mocha cake it also has some coffee in it.  I like to use instant espresso powder to make the coffee, as it packs such a jolt of coffee flavor. The last little touch I added to this cake was to sprinkle some Golden Gaytime Crumbs on top for a little crunch. A Golden Gaytime is an Australian ice cream that is basically toffee and vanilla ice cream that has been dipped in honeycomb biscuits.  It is all about that honeycomb biscuit (cookie) coating, so now they sell the crumbles by themselves, and boy are they delicious. They were the crowning glory on what is a very easy cake to make.





If you would like to know more about #BundtBakers and see what the other bakers made for our Chocolate Bundt theme please scroll down below the recipe.


Caramel Mocha Bundt Cake
Printer Friendly Recipe

Ingredients
Cake ~
  • 1 chocolate cake mix
  • 1 x 3.4 ounce box instant chocolate pudding mix
  • 1 cup sour cream
  • 4 eggs
  • ½ cup oil
  • 1 cup brewed coffee, cooled
  • 1 cup mini chocolate chip
White Chocolate - Caramel Drizzle ~
  • ½ cup white chocolate chips
  • ½ teaspoon shortening
  • ½ cup caramel baking bits
  • 2 tablespoons heavy cream
Preparation
Cake ~
  1. Preheat the oven to 350 degrees.
  2. Spray a 12-inch bundt pan with nonstick baking spray.
  3. In a mixing bowl, combine the cake mix, pudding mix, sour cream, eggs, oil, and cooled coffee. Beat on low for 1 minute and then beat 2 minutes on medium.
  4. Stir in the chocolate chips by hand.
  5. Pour the batter in the prepared pan.
  6. Bake for 55-60 minutes.
  7. Let cool 15 minutes in the pan.
  8. Place a plate over the top of the cake and flip the cake over and let cool completely.
White Chocolate - Caramel Drizzle ~
  1. In a microwave safe bowl, place the white chips and shortening.
  2. Heat for 30 seconds, then stir until creamy.
  3. Place in a ziplock bag and cut one tip off.
  4. Drizzle over the top of the cake.
  5. Place the caramel bits and the heavy cream in a small saucepan.
  6. Heat on low until melted.
  7. Drizzle the caramel over the chocolate.



#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 our of 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. Many thanks to Sue from Palatable Pastime for our Chocolate Bundt Cakes theme this month and hosting the event.

And don’t forget to take a peek at what other talented bakers have baked this month ~




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