Chocolate Bundt Cake
This rich and decadent chocolate coffee cake is a moist and flavorful treat that is perfect for any special occasion or for indulging in a cozy night in. The combination of coffee, cocoa powder, and chocolate creates a deep and luscious flavor profile, while the addition of whiskey caramel sauce adds a touch of sophistication. The cake is tender and moist, making it a delightful dessert to enjoy with a cup of coffee or tea.
— Constant Cookbook
Ingredients
- 2 cups coffee
- 8 tablespoons unsalted butter, plus more for the pan
- 3/4 cup natural cocoa powder
- 1 ounce quality chocolate, broken into pieces
- 1 cup whole wheat flour
- 1 cup all-purpose flour
- 1 cup dark brown sugar
- 1 1/2 teaspoons baking soda
- 3/4 teaspoon fine grain sea salt
- 3 large eggs
- 1/2 cups plain whole yogurt
- 1 cup buttermilk
- 3/4 cup pure maple syrup
- 1/2 cup light brown sugar
- 1/4 cup butter
- 1/4 cup whiskey
Instructions
- Preheat oven to 350F with a rack in the center and spray or generously butter and flour a bundt pan.
- In a saucepan reduce the coffee down to 1 cup by simmering for about 15-20 minutes. Remove from heat, add the butter and stir until melted. Stir in the cocoa powder and chocolate, mixing until smooth, then set aside to cool, stirring occasionally to let off heat.
- In a medium bowl, whisk together the flours, sugar, baking soda, and salt. Set aside.
- In a large mixing bowl, combine the eggs, yogurt, buttermilk and maple syrup. Whisk well, until nicely blended and uniform in appearance. Gradually add the (cooled) coffee/chocolate mixture, stirring all the while. Stir until well blended. Add the flour mixture, folding until just blended, using as few strokes as possible.
- Transfer the batter to the prepared pan and bake for 35 - 45 minutes if using the bundt pan, or until you press the cake with your index finger and it bounces back. You really don't want to over bake this cake - err on the slightly moist side if anything. Remove from the oven, and turn out onto a cooling rack after seven minutes.
- While the cake bakes stir together the caramel sauce. Set aside. Serve warm cake with whiskey caramel.
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