Chocolate Espresso Mini Bundt Cake with Salted Caramel
Servings: 8
Ingredients
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
Instructions
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.