Name: Fudgy Coffee Bundt Cake with Date Caramel
Prep time: 20 min
Cook time: 50 min
Total time: 85 min
Ingredients: 200 g all-purpose flour; 50 g unsweetened cocoa powder; 1 tsp baking soda; 1/2 tsp salt; 150 g unsalted butter, softened; 250 g granulated sugar; 2 large eggs; 1 tbsp vanilla extract; 250 ml brewed coffee, cooled; 150 g semi-sweet chocolate, melted; 100 g date caramel (store-bought or homemade) (optional); Sea salt, for garnish (optional); Whipped cream, for serving (optional)

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Fudgy Coffee Bundt Cake with Date Caramel

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Indulge in the rich, fudgy delight of this Fudgy Coffee Bundt Cake! The irresistible coffee flavor shines through, making it an everyday dessert worthy of any occasion. Topped with luscious date caramel, each slice serves up a perfect balance of sweetness and depth. Serve it simply garnished for an effortless and delicious treat that’s sure to impress friends and family. Feel free to adjust sweetness levels or add a sprinkle of sea salt for an extra touch of flair!

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Prep Time 20

Cook Time 50

Total Time 1 25

Servings: 12

Course: Cakes Tortes

Cuisine: American

Calories: 350

Ingredients Equipment Method Nutrition Notes

Ingredients

200 g all-purpose flour
50 g unsweetened cocoa powder
1 tsp baking soda
1/2 tsp salt
150 g unsalted butter, softened
250 g granulated sugar
2 large eggs
1 tbsp vanilla extract
250 ml brewed coffee, cooled
150 g semi-sweet chocolate, melted
100 g date caramel (store-bought or homemade) optional
Sea salt, for garnish optional
Whipped cream, for serving optional

Equipment

Bundt pan
Mixing bowls
Electric mixer (optional but recommended)
Cooking spatula
Cooling rack
Measuring cups and spoons

Method

Preheat your oven to 175°C (350°F). Grease and flour your bundt pan to ensure the cake releases easily after baking.
In a mixing bowl, whisk together the flour, cocoa powder, baking soda, and salt. Set aside.
In another bowl, beat the softened butter and granulated sugar together with an electric mixer until light and fluffy (about 3-5 minutes).
Add the eggs and vanilla extract to the butter mixture, mixing until well combined.
Gradually mix in the cooled coffee and melted chocolate until the mixture is smooth.
Slowly incorporate the dry ingredients into the wet, stirring gently until just combined. Don’t overmix!
Pour the batter into the prepared bundt pan, smoothing the top with a spatula.
Bake in the preheated oven for 50 minutes, or until a toothpick inserted in the center comes out clean.
Once baked, remove from the oven and let the cake rest in the pan for 15 minutes.
Invert the bundt cake onto a cooling rack to cool completely.
Once cooled, drizzle the date caramel over the top and sprinkle with sea salt if desired before serving.

Nutrition

Calories: 350kcalCarbohydrates: 45gProtein: 5gFat: 15gSodium: 180mgPotassium: 200mgFiber: 2gSugar: 25gVitamin A: 400IUCalcium: 30mgIron: 2mg

Notes

For a lighter version, consider substituting half of the all-purpose flour with whole wheat flour.
Feel free to experiment with different toppings; nuts or a dollop of whipped cream can elevate this dessert.
Store any leftover cake in an airtight container at room temperature for up to 3 days. To enjoy it again, simply warm slices in the microwave for a few seconds. Happy baking!

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Fudgy Coffee Bundt Cake with Date Caramel