High Altitude Chocolate Caramel Bundt Cake
This "marry me" chocolate bundt cake starts with a moist chocolate cake, drizzles of sweet caramel and rich chocolate ganache, and crunchy heath bars.
All recipes on Curly Girl Kitchen are developed for high altitude at 5,280 feet. See FAQs for adjusting to higher or lower elevations.
Equipment
- Bundt Pan (10 cup capacity)
Ingredients
Cake
- ½ cup unsalted butter
- 3 oz good-quality dark chocolate, 55-70% cacao, roughly chopped
- ¼ cup vegetable oil
- ¾ cup whole milk
- ¾ cup full-fat sour cream
- 3 large eggs
- 2 ½ tsp vanilla extract
- 1 ½ cups all-purpose flour, fluffed, spooned and leveled
- ½ cup unsweetened Dutch-processed cocoa powder
- 1 ¼ cups granulated sugar
- 1 ½ tbsp espresso powder or instant coffee
- 1 ¾ tsp baking powder
- ¾ tsp coarse Kosher salt (if using table salt, use half the amount)
Caramel and Ganache
- ½ cup dulce de leche
- 2-3 tbsp caramel sauce or caramel topping
- 2 oz heavy whipping cream
- 2 oz good-quality dark chocolate, 55-70% cacao, roughly chopped
- heath bars or toffee bits
Instructions
Cake
- Preheat your oven to 325 F, position a rack in the center of the oven, and thoroughly grease a 10-cup bundt pan with non-stick baking spray.
- In a saucepan, melt the butter over medium heat. Remove from the heat, and stir in the chocolate until melted and smooth.
- In a large bowl, whisk together the melted butter and chocolate with the oil, milk, sour cream, eggs and vanilla until well combined.
- In a separate bowl, sift together the flour, cocoa powder, sugar, espresso powder, baking powder and salt. Add the dry ingredients to the wet and whisk for 10-15 seconds until smooth and well combined.
- Spoon the batter into your prepared pan and smooth out the top. Bake for about 45-50 minutes, until a cake tester comes out clean or with moist crumbs clinging to it. Be careful not to over-bake, or the cake can dry out.
- Cool the cake in the pan for exactly 15 minutes, then invert onto a wire rack, carefully remove the pan, and let cool completely for about an hour.
Caramel and Ganache
- Set the cooled cake on a serving plate or cake pedestal.
- In a bowl, combine the dulce de leche and caramel sauce. The caramel sauce helps to thin out the dulce de leche to a looser consistency. Pour the mixture over the cake.
- To make the ganache, combine the cream and chocolate in a small saucepan. Over medium low heat, warm the mixture, stirring frequently with a spatula, until melted and smooth. Pour the ganache over the cake, right over the caramel.
- Let the ganache set up for a few minutes, then sprinkle heath bits or broken pieces of heath bars over the cake.
Notes
Store leftovers in an airtight container at room temperature for up to 4-5 days.
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