Chocolate Bundt Cake with a Salted Caramel and Chocolate Ganache Drip

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Do you want an amazing cake? Well, look no further. Try this Chocolate Bundt Cake with a Salted Caramel and Chocolate Ganache Drip.

This was my first time adding salted caramel to ganache and I can tell you that it definitely won’t be my last. It was ridiculously delicious!

Simply make the ganache by heating chocolate chips with heavy cream. Stir until smooth. Then mix in rich and creamy salted caramel into it.

Pour it over your chocolate cake and you have an amazing dessert!

Recipe:

Cake

• 2 cups sugar

• 1 3/4 cups flour

• 3/4 cup cocoa

• 1 1/2 tsp baking powder

• 1 1/2 tsp baking soda

• 1 tsp salt

• 2 eggs

• 1 cup buttermilk

• 1/2 cup oil

• 2 tsp vanilla

• 1 box instant chocolate pudding

• 1/2 cup boiling water

Chocolate Drip

• 3/4 cup heavy creram

• 1 1/2 cups chopped chocolate

Salted Caramel

•1/2 cup sugar

•1/4 heavy cream

•1 tbsp butter

•1/2 tsp salt

Instructions

Cake

1. Pre-Heat oven to 350°F. Grease and flour a Bundt pan.
2. Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil, pudding and vanilla; beat on medium speed of stand mixer 2 minutes. Stir in boiling water. Pour batter into prepared pan.
3. Bake 30 to 35 minutes. Cool on a wire rack.  Invert onto the cooking rack, then onto a cake plate.

Drip

1. Place chocolate and cream in a microwave safe bowl.  Heat for 45 seconds-1 minute.  Stir until smooth. 

Caramel:

In a saucepan, place the sugar over medium heat. Let the sugar melt completely. Stir slowly as it melts and turns Amber. When all of the sugar is dissolved, add the heavy cream. Stir. Then add the butter and salt. When the butter is melted, turn off the heat and let it cool.

Mix caramel into the chocolate ganache.

Pour ganache over the bundt.