Description
A moist, easy chocolate bundt cake made from cake mix, pudding mix, sour cream, and brewed coffee, studded with mini chocolate chips and finished with a caramel and white chocolate drizzle and coarse sea salt.
Ingredients
For the cake: 1 box (about 15.25 ounces) chocolate cake mix
1 package (3.4 ounces) instant chocolate pudding mix
1 cup (230 g) sour cream
4 large eggs
1/2 cup (120 ml) vegetable oil
1 cup (240 ml) strong brewed coffee, cooled
1 cup (170 g) mini chocolate chips
For the drizzle and topping: 1/2 cup caramel baking bits
2 tablespoons heavy cream
1/2 cup white chocolate melting wafers
2 teaspoons coarse sea salt
Instructions
1. Preheat the oven to 350°F (175°C). Generously grease and flour a 12-cup bundt pan.
2. In a large bowl, combine the cake mix and pudding mix. Add the sour cream, eggs, oil, and cooled coffee and beat with a mixer on medium speed for about 2 minutes, until smooth.
3. Fold in the mini chocolate chips.
4. Pour the batter into the prepared pan and smooth the top.
5. Bake for 50 to 55 minutes, until a toothpick inserted in the center comes out clean or with a few moist crumbs.
6. Cool the cake in the pan for 10 to 15 minutes, then invert it onto a wire rack and cool completely.
7. Melt the caramel bits with the heavy cream in a small saucepan over low heat, stirring until smooth, or in the microwave in short bursts. Melt the white chocolate wafers according to the package directions.
8. Drizzle the cooled cake with the caramel, then the white chocolate, and sprinkle immediately with the coarse sea salt. Let the drizzle set before slicing.
Notes
Adapted from the Salted Caramel Mocha Bundt Cake by Inside BruCrew Life. The pudding mix, sour cream, eggs, oil, coffee, mini chocolate chips, white chocolate wafers, caramel baking bits, heavy cream, and sea salt amounts, and the 12-cup bundt pan and roughly 55-minute bake follow that listing; the 350°F temperature and 50 to 55 minute window come from a copy of the recipe on Penny’s Food Blog. The cake mix size, the mixing time, the cooling time, and the order of the drizzle are estimates, and the recipe has not been tested.
Use strong, fully cooled coffee for the deepest mocha flavor.
Grease and flour the bundt pan thoroughly, including the center tube, so the cake releases cleanly.
Nutrition is an approximate estimate per slice (16 slices).
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 343
- Sugar: 29g
- Sodium: 545mg
- Fat: 19g
- Saturated Fat: 7g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 54mg