Chocolate Bundt Cake

Ingredients

• 125 grams butter
• 300 grams white granulated sugar ((caster or granulated))
• 2 eggs
• 250 grams coffee ((either 2 heaped teaspoons in hot water, or a double shot espresso topped up with hot water))
• 60 grams unsweetened cocoa powder ((Dutch-processed))
• 260 grams plain flour
• 1 tsp vanilla extract
• 110 grams Greek yogurt
• 3/4 tsp table salt
• 1 tsp baking powder
• 1/4 tsp baking soda ((bicarb/bread soda))
• 1/2 tin caramel treat ((1dulce de leche/ caramel condensed milk - 98g/7oz))
• 1/2 lemon juice
• 1/2 tsp milk

Instructions

1. 1

   Chocolate Bundt Cake

2. 2

   Preheat the oven to 170°C (fan assisted). Place the rack in the middle of the oven.

3. 3

   In a large mixing bowl combine the butter, cocoa powder, and hot coffee. Whisk until the butter is melted and the mixture is smooth and shiny. Set aside to cool down for 5 minutes.

4. 4

   Add in the eggs, yoghurt and vanilla extract and mix until well combined.

5. 5

   Whisk together the flour, sugar, baking powder, baking soda, and salt. Add this to the cocoa mixture and whisk until just combined and there are no lumps.

6. 6

   Grease the bundt pan either using butter and a dusting of cocoa powder or liberally spray with a non-stick spray. Pour the cake mixture into the bundt pan and tap the pan on the kitchen counter to release air bubbles.

7. 7

   Bake the cake for 40-50 minutes (checking at the 40-minute mark) until a cake tester comes out mostly clean. Let the cake cool in the tin for 10-20 minutes before turning it out onto a wired rack or plate to cool completely.

8. 8

   Dulce De Leche / Caramel Topping

9. 9

   In a mixing bowl, combine the caramel and lemon juice, whisk until fully combined and the caramel has loosed up a bit. If it's not yet at a pouring consistency, add in a teaspoon of milk and whisk again. Pour over the cake, slice, and serve.