Better than Any Bundt

Better than Any Bundt

Makes 1 x 10-cup bundt
Ingredients
    Chocolate Cake
  • 250 ml greek yogurt or sour cream
  • 250 g plain flour
  • 64 g dutch cocoa powder, plus more for dusting
  • 10 g baking powder
  • 8 g bi-carb soda or baking soda
  • 2 g fine salt
  • 350 g brown sugar
  • 2 large eggs
  • 125 ml olive oil, light
  • 15 g vanilla paste
  • 250 ml boiling hot coffee
  • softened butter for greasing pan
  • 1 bag flake bars
    • Caramel sauce
  • 100 g unsalted butter, diced small
  • 125 ml cream, whipping/pouring
  • 5 g fine salt
    • Chantilly cream
  • 300 ml whipping/thickened cream
  • 30 g caster or icing sugar
  • 10 g vanilla paste
Instructions
    For the cake:
  1. Preheat oven to 170C. Grease a 10-cup bundt pan with softened butter diligently then dust with cocoa powder.
  2. In a large bowl, sift together flour, cocoa powder, baking powder and bi-carb soda. Mix in salt and sugar. Make a well in the center.
  3. Add the eggs, yogurt/sour cream, oil and vanilla and mix until smooth. Whisk in the boiling coffee. The batter will be runny, so don't worry.
  4. Pour the batter in the pan and bake for 65 minutes or until a skewer inserted comes out clean. Remove from oven and cover with a plate. Leave for 10 minutes.
  5. Remove plate and gently pull the sides of the cake away from the pan. Invert the cake onto a cooling rack and it should slide out easily. Cool completely.
    6. Make the caramel
  6. Place sugar in a heavy-based sauce pan. Leave it on medium heat until it melts and starts to colour.
  7. Once sugar turns amber quickly whisk in the diced butter. If it separates, remove from heat and keep whisking. Once it comes back together return to the burner and cook for 1 minute.
  8. Turn heat off then add the cream slowly. It will sputter so be careful. Then add the salt and cool down.
    9. Make the Chantilly cream
  9. With a cold and cold whisk, whisk the cold cream until stiff but doesn't look grainy. Whisk in the vanilla until incorporated. Set aside in the fridge.
    10. Assembly
  10. Once the cake is completely cool, pour the cooled down caramel sauce in the middle of the bun then cover with the whip cream. Drizzle remaining caramel sauce on top with the chunks of flake bars.
Recipe Notes

  1. You can use other chocolate that you like, I've tried Malteser and Twix
  2. Sour cream and yogurt work well in this cake, although I like the result with yogurt better.
  3. For a vegan version: replace the cream with plant-based cream for the Chantilly cream and the caramel, replace the butter with Nuttelex, the flake bars with vegan chocolate bars and use my vegan chocolate cake recipe here.
  4. For tips on preventing your bundt cake from sticking, please read this post.