I got the idea for this sumptuous flavor combination during this summer, when I was having ‘Affogato’ (Ice cream ‘drowned’ in espresso) at least three times a week for dessert (!).
The closest supermarket ran out of vanilla ice cream, but I did not want to try fruity or cookie-based flavors. I personally think they do NOT go well with ‘espresso-drowning’. My only option was salted caramel – I reckon, it’s sweet and salty, it should be alright.
Little did I know that salted caramel ice cream will become my new favorite for making ‘affogato’! (and MORE) 🙂
Hence, ‘Chocolate Espresso Mini Bundt Cake with Salted Caramel’ was born. Dunno why, but I’ve never liked salted caramel that much before – but paired with the slight bitterness of the cake, it made me see it in a different light. 🙂
I got to warn you though, I prefer my salted caramel to be on the ‘salty’ side. (Come on, there must be a reason why they say ‘salted’ first eh?).
I know some people who like theirs sweeter. My recipe below is EXACTLY how I want it. So, if you have not made salted caramel before, its wiser not to add the entire amount of salt right away.
Keep tasting and adjusting, until you get it right for your taste.
Lastly, I suggest you finish making the cakes first before you start on the salted caramel. Once the cakes are cool enough to handle, take a piece and taste it.
This will help you (A LOT) in deciding how sweet (or salty) you want the salted caramel to be.
If you love coffee and salt — you will ADORE this combo! 😀
FOR MORE CAKE IDEAS, CHECK OUT MY CAKES COLLECTION!
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For the cake:
- 1 cup flour (divided into 1/2 cup and 1/2 cup)
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1 stick unsalted butter, room temperature
- 1/2 cup sugar
- 2 eggs, room temperature
- 1 tsp vanilla extract
- 1/3 cup milk
- 4 tbsp espresso
- 200 grams dark chocolate, melted and cooled
For the salted caramel:
- 3/4 cup sugar
- 90 grams unsalted butter, room temperature, cubed
- 1/2 cup cream
- 1 & 1/4 tsp sea salt
For the Chocolate espresso mini bundt cake:
- Preheat oven to 180 degrees-C (350 degrees-F). Grease the mini bundt cake tins.
- Cream butter and sugar. Add eggs. Mix.
- Add vanilla extract and ½ cup of flour.
- Add milk and espresso. If mixture is not dry, slowly add the remaining ½ cup of flour.
- Add melted chocolate and mix.
- Pour mixture on greased bundt cake tins and bake for 20 to 25 minutes.
- Let cake cool down and remove from tins.
For the salted caramel:
- Heat sugar in a medium sized pan over low heat. Stir constantly with a spatula until sugar melts and turn into an amber color. You can wait for it to turn into 'dark' amber, but be careful not to burn it.
- Turn the heat up into medium and add the butter. Use a whisk to mix it thoroughly. The mixture will start forming bubbles at this point.
- Once the butter has completely melted, pour the cream slowly and continue whisking.
- Boil the mixture.
- Take the pan off the heat and add the sea salt. Mix and allow to cool down a bit before pouring on the cake.
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