Salted Caramel Mocha Bundt Cake
What you need:
For the cake:
- 1 box chocolate cake mix
- 1 box (3.4 oz) chocolate pudding mix
- 1 cup vanilla yogurt
- 4 eggs
- 1/2 cup vegetable oil
- 1 cup brewed coffee, cooled
- 1 cup mini chocolate chips
For the toppings:
- 1/2 cup white chocolate chips
- 1/2 tsp. shortening
- 1/2 cup caramel baking bits
- 2 Tbsp. heavy cream
- 1 1/2 Tbsp. coarse sea salt, divided
Directions:
- Combine cake mix, pudding mix, yogurt, eggs, oil, and cooled coffee in a mixing bowl. Beat on low speed for 1 minute, then switch to medium speed and beat for 2 minutes. Stir in mini chocolate chips.
- Prepare a bundt pan by spraying it with nonstick cooking spray. Pour your batter into the prepared pan.
- Bake in a preheated 350* oven for 50 to 55 minutes or until a toothpick inserted into the center of the ring comes out clean.
- Once baked completely, remove from oven and let cool for 15 minutes in the pan.
- Place a serving plate on top and flip the bundt pan with the plate over, so that it comes out of the pan and sits on your serving plate. Let cool completely.
- After the cake has cooled, combine white chocolate chips and shortening in a microwave safe bowl. Heat for 30 seconds and then stir until creamy. Place the melted chips into a plastic bag. Snip off one corner and drizzle over the top of the cake.
- Combine caramel bits and heavy cream in a small saucepan over low heat. Stir occasionally until caramel is melted. Stir in 1 Tbsp. coarse salt.
- Drizzle caramel over the chocolate and sprinkle with remaining 1/2 Tbsp. coarse salt.
- Slice and serve!
Recipe from Inside BruCrew Life