Chocolate Espresso Mini Bundt Cake with Salted Caramel MPIC
Print Recipe
0 from 0 votes

Chocolate Espresso Mini Bundt Cake with Salted Caramel

Prep Time25 mins
Cook Time35 mins
Total Time1 hr
Course: Dessert
Servings: 8
Author: Neriz


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.