Dark Chocolate Caramel Bundt Cake with cream cheese filling

RatingDifficultyIntermediate

A delicious Bundt with two top flavours, rich chocolate and smooth caramel, and a surprise cream cheese filling.

Nordic Ware Chocolate Caramel Copia Bundt Cake recipe

Yields10 Servings
Prep Time30 minsCook Time1 hrTotal Time1 hr 30 mins

 180 g plain flour
 ½ cup dutch process unsweetened cocoa
 ½ tsp baking soda
 180 g unsalted butter, softened
 330 g sugar
 4 eggs, room temperature
 110 g bittersweet chocolate, melted
 1 tsp vanilla extract
 30 g yoghurt
 160 ml buttermilk
 15 caramel candies, coarsely chopped
Filling
 170 g cream cheese, softened
 1 large egg, room temperature
 40 g confectioners' sugar
 ½ tsp vanilla extract
Caramel sauce
 150 g caramel candies
 80 ml double cream
 55 g pecans, finely chopped
 Whole pecans
Bakeware

Directions

1

Preheat oven to 180°C. Prepare your pan by using a pastry brush and melted butter, ensuring that you reach inside every crevice of the pan, then dust with flour. Alternately, use a baking spray that contains flour and brush excess with a pastry brush to evenly coat the pan.

Filling
2

Beat softened cream cheese and egg until well blended. Add powdered sugar and beat thoroughly. Add vanilla. Set aside.

The cake
3

In a medium mixing bowl, sift together flour, cocoa and baking soda. Set aside.

4

In the bowl of an electric mixer, cream butter and sugar until fluffy. Add eggs, one at a time. Beat thoroughly after each addition. Scrape the sides of the bowl. Beat in melted chocolate. Beat in vanilla and yogurt.

5

Add flour mixture to the butter mixture in three parts, alternating with buttermilk. Beat thoroughly after each addition.

6

Pour half of the batter into prepared Bundt pan. Pour cream cheese filling over the batter. Do not let the filling touch the outer sides of the Bundt pan.

7

Pour the rest of the batter into Bundt pan so the pan is three quarters of the way full. Drop coarsely chopped caramels into batter.

8

Bake for 55-60 minutes or until your Reusable Bundt Cake Thermometer indicates it is cooked (or a toothpick inserted in center of the cake comes out clean).

9

Transfer to a wire rack and let cool in the pan for 10 minutes before inverting onto a rack to cool completely.

Caramel sauce
10

Right before serving, in the top unit of a double boiler, melt caramels with heavy cream. After caramels are melted, remove from heat and stir finely chipped pecans into caramel sauce.

11

Serve immediately and top with whole or coarsely-chopped pecans.

Category

Ingredients

 180 g plain flour
 ½ cup dutch process unsweetened cocoa
 ½ tsp baking soda
 180 g unsalted butter, softened
 330 g sugar
 4 eggs, room temperature
 110 g bittersweet chocolate, melted
 1 tsp vanilla extract
 30 g yoghurt
 160 ml buttermilk
 15 caramel candies, coarsely chopped
Filling
 170 g cream cheese, softened
 1 large egg, room temperature
 40 g confectioners' sugar
 ½ tsp vanilla extract
Caramel sauce
 150 g caramel candies
 80 ml double cream
 55 g pecans, finely chopped
 Whole pecans
Bakeware

Directions

1

Preheat oven to 180°C. Prepare your pan by using a pastry brush and melted butter, ensuring that you reach inside every crevice of the pan, then dust with flour. Alternately, use a baking spray that contains flour and brush excess with a pastry brush to evenly coat the pan.

Filling
2

Beat softened cream cheese and egg until well blended. Add powdered sugar and beat thoroughly. Add vanilla. Set aside.

The cake
3

In a medium mixing bowl, sift together flour, cocoa and baking soda. Set aside.

4

In the bowl of an electric mixer, cream butter and sugar until fluffy. Add eggs, one at a time. Beat thoroughly after each addition. Scrape the sides of the bowl. Beat in melted chocolate. Beat in vanilla and yogurt.

5

Add flour mixture to the butter mixture in three parts, alternating with buttermilk. Beat thoroughly after each addition.

6

Pour half of the batter into prepared Bundt pan. Pour cream cheese filling over the batter. Do not let the filling touch the outer sides of the Bundt pan.

7

Pour the rest of the batter into Bundt pan so the pan is three quarters of the way full. Drop coarsely chopped caramels into batter.

8

Bake for 55-60 minutes or until your Reusable Bundt Cake Thermometer indicates it is cooked (or a toothpick inserted in center of the cake comes out clean).

9

Transfer to a wire rack and let cool in the pan for 10 minutes before inverting onto a rack to cool completely.

Caramel sauce
10

Right before serving, in the top unit of a double boiler, melt caramels with heavy cream. After caramels are melted, remove from heat and stir finely chipped pecans into caramel sauce.

11

Serve immediately and top with whole or coarsely-chopped pecans.

Dark Chocolate Caramel Bundt Cake with cream cheese filling
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