Chocolate And Coffee Bundt Cake With Chocolate Noug

Name: Chocolate And Coffee Bundt Cake With Chocolate Nougat And Chocolate Caramel Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups sugar; 2 tbsp dark corn syrup; 7 oz dark chocolate, chopped; 5 medium eggs, plus 2 medium egg whites; 1 tsp salt; 1/2 cup malted milk powder; 1 cup hot coffee; 2 tbsp instant espresso powder; 1 1/3 cups butter, softened; 1 tsp vanilla extract; 2/3 cup cocoa powder; 3 cup plain flour, plus extra for dusting; 4 tsp baking powder; 2 cups ground hazelnuts; 1/4 cup cream; 3 oz caramel chocolate, cut into triangles; None None raspberries, to decorate; None None mint leaves, to decorate

Servings: persons

2 cups sugar
2 tbsp dark corn syrup
7 oz dark chocolate, chopped
5 medium eggs, plus 2 medium egg whites
1 tsp salt
1/2 cup malted milk powder
1 cup hot coffee
2 tbsp instant espresso powder
1 1/3 cups butter, softened
1 tsp vanilla extract
2/3 cup cocoa powder
3 cup plain flour, plus extra for dusting
4 tsp baking powder
2 cups ground hazelnuts
1/4 cup cream
3 oz caramel chocolate, cut into triangles
None None raspberries, to decorate
None None mint leaves, to decorate

1
To make the chocolate nougat, grease and line an 8 x 8 inch baking tray. Heat 3/4 cup of the sugar in a saucepan with the corn syrup and 3 tbsp water, stirring, until the sugar is dissolved. Continue to simmer without stirring until the temperature reaches 250u00b0F (measure using a candy thermometer).
2
Meanwhile, melt 2 oz of the dark chocolate in a bowl set over a pan of simmering water.
3
Beat the 2 egg whites until medium-stiff peaks form. Gradually add the syrup mixture, while continuing to whisk. Whisk for 2-3 mins until stiff shiny peaks form. Stir in the melted chocolate, a pinch of salt and the malted milk powder. Spoon into the baking tray and level the surface. Allow to cool. Cut into triangles. Set aside.
4
To make the cake, grease a 10 cup Bundt pan and dust with flour. Preheat the oven to 325u00b0F. Mix the hot coffee with the espresso powder and allow to cool. Separate the 5 remaining eggs.
5
Whisk the butter with 1/2 cup of the sugar, vanilla extract and a pinch of salt, until light and creamy. Add the egg yolks one at a time, beating well between each addition. Fold in all but 1 tbsp of the cocoa powder, the flour and baking powder. Stir through the coffee mixture, then stir in the ground hazelnuts.
6
Beat the egg whites for 2-3 mins until stiff, trickle in 1/2 cup of the sugar and a pinch of salt, continuously whisking until stiff and shiny. Stir the egg whites through the cake mix. Spoon into the bundt pan and level the surface.
7
Bake for 50-60 mins. Allow to cool in the pan on a wire rack for 25 mins. Remove from the pan and allow to cool completely on a wire rack.
8
Meanwhile, make the chocolate caramel sauce by melting the remaining chocolate in a bowl set over a pan of simmering water. Bring 9 tbsp water, the remaining 1/4 cup of sugar, the remaining 1 tbsp of cocoa powder and the cream to a boil. Stir the chocolate through the caramel mixture. Drizzle over the cake.
9
Decorate with the chocolate nougat, caramel chocolate, raspberries and mint leaves.

1904

kcal

Calories

102

Fat

227

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 2 cups sugar, 2 tbsp dark corn syrup, 7 oz dark chocolate, chopped, 5 medium eggs, plus 2 medium egg whites, and more.

Yes, Chocolate And Coffee Bundt Cake With Chocolate Nougat And Chocolate Caramel Sauce falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Chocolate And Coffee Bundt Cake With Chocolate Nougat And Chocolate Caramel Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions