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–+ servings

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 minutes
Cook Time 50 minutes
Total Time 1 hour 25 minutes
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
 

  1. Preheat your oven to 175°C (350°F). Grease and flour your bundt pan to ensure the cake releases easily after baking.
  2. In a mixing bowl, whisk together the flour, cocoa powder, baking soda, and salt. Set aside.
  3. In another bowl, beat the softened butter and granulated sugar together with an electric mixer until light and fluffy (about 3-5 minutes).
  4. Add the eggs and vanilla extract to the butter mixture, mixing until well combined.
  5. Gradually mix in the cooled coffee and melted chocolate until the mixture is smooth.
  6. Slowly incorporate the dry ingredients into the wet, stirring gently until just combined. Don’t overmix!
  7. Pour the batter into the prepared bundt pan, smoothing the top with a spatula.
  8. Bake in the preheated oven for 50 minutes, or until a toothpick inserted in the center comes out clean.
  9. Once baked, remove from the oven and let the cake rest in the pan for 15 minutes.
  10. Invert the bundt cake onto a cooling rack to cool completely.
  11. 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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