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Home » Bundt Cakes

Praline Drizzle Chocolate Bundt Cake

Modified: Apr 12, 2021 · Published: Nov 18, 2012 by Anna · This post may contain affiliate links · 7 Comments

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This cake is a follow-up to the Folgers Gourmet Selections giveaway where I nosily inquired how old you were when you started drinking coffee. So far the youngest age was around two, and that was with a lot of milk.  Most of you were a little older when you started drinking it black, and I've enjoyed reading the reasons why -- boredom at work, needed fast energy to chase toddlers, middle age, or just a sudden realization that coffee is awesome.  Thanks for the comments, and if you haven't entered the giveaway yet, be sure to leave a comment on the previous post.

praline drizzle cake

Now back to Praline Drizzle Cake! Part of my mission was to sample a few of the flavored coffees, so I brewed up some caramel flavored Folgers,  baked some into a cake, and drank a cup by itself.

For a flavored coffee, it was very pleasant. I'm partial to the usual "coffee bean" flavored coffee, but in this case the caramel flavoring was fairly subtle and melded nicely with the flavor of the beans.

If you really try (and your sinuses are clear) you might detect the caramel flavor in the cake itself, but the icing is really what gives this cake its name.  To keep with the caramel theme, I drizzled it with a quick caramel icing and melted chocolate chips.

Praline Drizzle Update

Praline Drizzle Chocolate Bundt Cake is the new name for Caramel Drizzle Chocolate Bundt Cake. The cake originally used caramel flavored coffee and had a caramel theme, but the drizzle is actually more like praline than caramel and since I now use regular (not caramel flavored) brewed coffee, a name changed seemed apropos.

Recipe

Caramel Drizzle Cake

Praline Drizzle Chocolate Bundt Cake

Cookie Madness
Chocolate Bundt cake made with caramel flavored coffee and topped with caramel icing and melted chocolate.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 20 minutes mins
Cook Time 45 minutes mins
Total Time 1 hour hr 5 minutes mins
Course Dessert
Cuisine American
Servings 20

Ingredients
 

Cake

  • 1 ¾ cups all-purpose flour (220 grams)
  • 1 ½ cup granulated sugar (300 grams)
  • ½ cup brown sugar (100 grams)
  • ¾ cup unsweetened cocoa powder, Dutch process
  • 1 teaspoon salt
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 2 large eggs
  • 1 cup buttermilk or plain yogurt
  • ½ cup canola oil
  • 1 teaspoon vanilla extract
  • 1 cup brewed coffee

Caramel Drizzle and Garnish

  • 3 tablespoons butter
  • ⅓ cup dark brown sugar
  • 2 tablespoons heavy cream
  • ⅔ cup sifted confectioners sugar plus a little extra if needed
  • ½ teaspoon vanilla extract
  • Pinch of salt
  • ⅓ cup dark chocolate chips

Instructions
 

  • Preheat oven to 350 degrees F. Spray a 12 cup Bundt pan with flour-added cooking spray.
  • In a mixing bowl, combine the flour, sugar, brown sugar, cocoa powder, salt, baking soda and baking powder and stir well with a spoon, mashing up any lumps of brown sugar.
  • Make a well in the center and add the eggs, buttermilk, oil and vanilla. Stir well, then stir everything together with a spoon or silicone scraper.
  • Pour the hot coffee in and stir until mixed, then with a handheld mixer set on medium speed for about 1 ½ minutes or until well blended.
  • Pour into pan and bake for 35 to 40 minutes.
  • Let cool in the pan for about 15 minutes, then carefully turn onto a wire rack set over paper towels.
  • Prepare Caramel Drizzle. In a small nonstick saucepan, heat butter over medium until slightly melted. Stir in brown sugar and bring mixture to a boil, stirring constantly. Boil, stirring once or twice, for 30 seconds. Turn off heat. Stir in cream, confectioners' sugar, vanilla and salt and stir until smooth. Drizzle a little over the cake. If it sinks in or seems to thin, add another tablespoon of confectioners sugar and stir a little more. Quickly drizzle over the cake while the icing is still soft -- you have to work quickly or it will start to set in the pan.
  • Put the chocolate chips in a large heavy duty freezer bag (must be freezer -- not regular type) and microwave bag of chips for 30 seconds. Massage the bag a little and push partially melted chips down toward the bottom corner. Microwave for another 10 seconds and repeat until chips are fully melted. Snip a tiny corner off the bottom of the bag and pipe melted chocolate decoratively over caramel-drizzled cake.
Keyword Caramel Drizzle, Chocolate Bundt
Tried this recipe?Let us know how it was!

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Comments

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  1. Sue says

    November 20, 2012 at 3:14 pm

    Yum, yum, yum. That looks totally delicious. I love a chocolate bundt cake and the caramel and coffee notes sound like great additions.
    I'm so behind on Thanksgiving preparations I'm beginning to wonder if we'll be eating anything at all.

  2. Cookie Sleuth says

    November 19, 2012 at 5:11 pm

    I love bundt cakes! What a lovely drizzle.

  3. Jennifer says

    November 19, 2012 at 9:29 am

    Great tip about melting the chips in a freezer bag. Like Gloria, above, I didn't know you could do that.

    That cake looks great, by the way.

  4. Carole Resnick says

    November 19, 2012 at 7:35 am

    5 stars
    I am going to make this but will use coffeeam's French Caramel coffee.

  5. Katrina says

    November 18, 2012 at 8:52 pm

    Would you believe it if I said I have NEVER tasted a single drop of coffee?
    The cake looks delicious though!

  6. Dorothy @ Crazy for Crust says

    November 18, 2012 at 6:34 pm

    This cake is stunning!

  7. Gloria says

    November 18, 2012 at 4:29 pm

    I had no idea you could melt the chips in freezer bags! What a time and mess saver!!!
    I would need to use decaffeinated coffee so I'm assuming a cup of any coffee would be ok?

Peanut Butter Fudge Jumbles recipe baked in a 9-inch square Pampered Chef stoneware pan.

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