Dark Chocolate Bundt Cake With Whiskey Caramel Sauce Recipe

Name: Dark Chocolate Bundt Cake With Whiskey Caramel Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon softened salted butter; 1/2 cup plus 2 tbsp. Dutch-process unsweetened cocoa powder, such as Valrhona*; 1/4 to 3/4 cup dark chocolate chips; 2 1/3 cups flour; 1 teaspoon baking soda; 1/4 teaspoon baking powder; 3/4 teaspoon kosher salt; 3/4 cup each granulated sugar and packed light brown sugar; 1 1/4 cups mayonnaise; 2 large eggs; 1 large egg yolk; 2 teaspoons vanilla extract; Powdered sugar

Servings: persons

1 tablespoon softened salted butter
1/2 cup plus 2 tbsp. Dutch-process unsweetened cocoa powder, such as Valrhona*
1/4 to 3/4 cup dark chocolate chips
2 1/3 cups flour
1 teaspoon baking soda
1/4 teaspoon baking powder
3/4 teaspoon kosher salt
3/4 cup each granulated sugar and packed light brown sugar
1 1/4 cups mayonnaise
2 large eggs
1 large egg yolk
2 teaspoons vanilla extract
Powdered sugar

1
Preheat oven to 350u00b0. Generously brush a 10-cup nonstick Bundt pan with butter, then dust with 2 tbsp. cocoa powder; tip out excess.
2
In a heatproof bowl, combine chocolate chips and the remaining 1/2 cup cocoa powder. Pour 1/4 cup boiling water on top and stir until smooth. Set aside. In a second bowl, sift together flour, baking soda, baking powder, and salt; set aside.
3
In a large bowl with a mixer on medium speed, beat granulated and brown sugars with mayonnaise until well combined, about 1 minute. Add eggs and egg yolk one at a time, beating just until incorporated. Beat in vanilla.
4
With mixer on low speed, add flour mixture in three additions, alternating with chocolate mixture and beating just until blended; scrape bowl as needed.
5
Pour batter into prepared pan. Bake cake until a toothpick inserted into center comes out clean, 40 to 50 minutes. Let cool on a rack 15 minutes, then loosen from pan with a small spatula and turn out onto rack to cool completely.
6
Set cake on a platter, sift powdered sugar on top, and serve with caramel sauce.
7
*Find at surlatable.com.
8
Make ahead: Through step 4, up to 1 day, wrapped airtight.
9
Note: Nutritional analysis is per serving of cake only.

1120

kcal

Calories

Fat

106

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

How did you like this recipe?

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

You need 13 ingredients. The key ingredients include: 1 tablespoon softened salted butter, 1/2 cup plus 2 tbsp. Dutch-process unsweetened cocoa powder, such as Valrhona*, 1/4 to 3/4 cup dark chocolate chips, 2 1/3 cups flour, and more.

Yes, Dark Chocolate Bundt Cake With Whiskey 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.

Dark Chocolate Bundt Cake With Whiskey Caramel Sauce

How did you like this recipe?

Frequently Asked Questions