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This is chocolate heaven. Soft and moist chocolate cake, with caramel sauce. It was winter when I made this and I felt like cranberries is what’s needed. This cake is perfect for special occasions. I actually make this chocolate cake a lot and use it as my base for many different desserts. It’s easy, so tasty and has just the right texture.
Prep time: 45 mins – Cook time: 45 mins Total time: 90 mins
Ingredients:
Cake
- 3 cups flour
- 1 cup sugar
- 1 ½ cups cocoa
- 1 tablespoon baking soda
- 1 ½ teaspoon baking powder
- 1 ½ teaspoon salt
- 4 eggs
- 1 ½ cups buttermilk
- 1 ½ cups hot water
- ½ cup oil
- Handful of cranberries (optional)
- Caramel Sauce
- ½ cup butter
- ½ cup brown sugar
- ¾ cup heavy cream
- ¼ teaspoon salt
Equipment:
| Measuring cups and spoons |
| Large bowl Handheld or standing electric mixer |
| 20 cm bundt cake pan, well buttered and floured |
| Medium saucepan |
| Medium bowl |
| Offset spatula Large spoon Medium bowl Small bowl Sieve |
How to…..
Preheat oven to 350F/176 C. Butter and flour the bundt pan well, making sure you get all the crevices.
Cake
In a large bowl, mix all the dry ingredients. Then add the wet ingredients and mix with a handheld electric whisk.
Pour into the bundt pan and bake for 35-40 mins at 350 F/176 C.
Test if the cake is baked by inserting a toothpick and it should come out clean. Remove the cake from the oven and leave it in the cake pan for about 5 -10 minutes to cool slightly. Then remove and let it cool completely on a wire rack.
As the cake is cooling make the caramel sauce.
Place all the ingredients in a medium-sized heatproof saucepan and heat over medium-high heat until it comes to a boil. Keep it boiling and stir occasionally for about 8-10 minutes. It will thicken and turn a darkish amber color. Remove from the stove top and let it cool slightly.
Place the cake on a serving dish. Using a spoon, sprinkle the caramel sauce over the cake. Move quickly as you’re sprinkling the sauce. Then place the cranberries onto the cake around the top.