Chocolate Bundt Cake with Whiskey Caramel Sauce

Chocolate Bundt Cake with Whiskey Caramel Sauce

Written by Becky

This dreamy chocolate bundt cake with whiskey caramel sauce is perfect for Christmas parties or really any fun occasion. It’s not overly sweet but perfectly moist with lots of flavor from the strong coffee and whiskey caramel sauce. Using top quality ingredients from Liberty Heights Fresh really takes it to the next level.

Chocolate Bundt Cake with Whiskey Caramel Sauce

As I stirred up the ingredients for this cake and impatiently waited for it to bake, I pondered more about our fun weekend in Park City and was reminded about a sermon Josh gave at church on the Creation of Creativity and its Consequences. Before I move forward the idea of how to navigate creativity and a balanced life, I wanted to recall a few things on creativity that Josh has taught me. I don’t say it enough that my husband is wise beyond his years and so inspiring to me! So, in between alluring photos of rich chocolate cake, today, I’m sharing a few more thoughts on creativity.

Chocolate Bundt Cake with Whiskey Caramel Sauce

Create out of an overflow or abundance of joy instead of a spirit of competition.

Don’t create in order to be better than other creative types and don’t create out of a means of showing off. We often pervert the gift of creativity to make a name for ourselves. My creativity doesn’t only have value if its better than someone else’s creativity.

Chocolate Bundt Cake with Whiskey Caramel Sauce

Simply making something from nothing is good and wonderful in God’s eyes. God created us in his image and we are to in turn create for his glory – weather it be creating a simpe finger painting, singing in the car, or an elaborate painting.

Let who you are come out in your creativity verses who you think you should be.

Chocolate Bundt Cake with Whiskey Caramel Sauce

Create with a sense of abundance verses scarcity. Share contacts, share others blog posts, and be open to be challenged and inspired by others. Share, share, share and be grateful!

Thanks for reading my thoughts and if you’re interested in more insight you can listen to Josh’s full sermon on Creativity here.

Chocolate Bundt Cake with Whiskey Caramel Sauce
Back to the cake… I find that in making cakes, cookies or any baked good, the quality of ingredients goes a long way! I found all of the ingredients above at Liberty Heights Fresh. The chocoalte is from Solstice, a local chocolate we just discovered and are in love with (it was hard to not just eat the whole bar!). The cocoa was easily the best cocoa I’ve ever cooked with being finely ground and pure in form. And as you can see by what’s left in the bottle, I’m a big fan of Mead and Mead’s Maple Syrup. From the butter to the cocoa – each one amps up the flavor that much more. And of course a good coffee
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is helpful and easy to come by in my house (my husband owns Charming Beard Coffee).

Vintage Glas Jar and Silverware
This bundt cake in particular is so moist because it’s made with just a little flour along with yogurt, buttermilk, eggs, and coffee. Also, there’s not too much sugar so it’s only slightly sweet but still very rich in flavor, allowing you to really taste the quality chocolate and coffee!! Then the caramel sauce… this is not your average caramel sauce; it is so smooth with a slight bite coming from the added whiskey. The whiskey caramel sauce is the perfect sweet addition to the cake. And a little whip cream on top doesn’t hurt either. Enjoy!
Chocolate Bundt Cake with Whiskey Caramel Sauce
This Chocolate Bundt Cake was adapted from 101 Cookbooks.
Chocolate Bundt Cake

Rating: 51

Total Time: 1 hour

Yield: 8 servings

Chocolate Bundt Cake

Perhaps the most delicious & moist chocolate bunt cake you've ever tasted, made with high quality pure/unprocessed ingredients.

Ingredients

  • 2 cups coffee
  • 8 tablespoons unsalted butter, plus more for the pan
  • 3/4 cup natural cocoa powder
  • 1 ounce quality chocolate, broken into pieces
  • 1 cup whole wheat flour
  • 1 cup all-purpose flour
  • 1 cup dark brown sugar
  • 1 1/2 teaspoons baking soda
  • 3/4 teaspoon fine grain sea salt
  • 3 large eggs
  • 1/2 cups plain whole yogurt
  • 1 cup buttermilk
  • 3/4 cup pure maple syrup

Instructions

  1. Preheat oven to 350F with a rack in the center and spray or generously butter and flour a bundt pan.
  2. In a saucepan reduce the coffee down to 1 cup by simmering for about 15-20 minutes. Remove from heat, add the butter and stir until melted. Stir in the cocoa powder and chocolate, mixing until smooth, then set aside to cool, stirring occasionally to let off heat.
  3. In a medium bowl, whisk together the flours, sugar, baking soda, and salt. Set aside.
  4. In a large mixing bowl, combine the eggs, yogurt, buttermilk and maple syrup. Whisk well, until nicely blended and uniform in appearance. Gradually add the (cooled) coffee/chocolate mixture, stirring all the while. Stir until well blended. Add the flour mixture, folding until just blended, using as few strokes as possible.
  5. Transfer the batter to the prepared pan and bake for 35 - 45 minutes if using the bundt pan, or until you press the cake with your index finger and it bounces back. You really don't want to over bake this cake - err on the slightly moist side if anything. Remove from the oven, and turn out onto a cooling rack after seven minutes.

Notes

You may substitute the yogurt for using more buttermilk or the buttermilk for more yogurt.

http://www.thevintagemixer.com/2013/12/chocolate-bundt-cake-with-whiskey-caramel-sauce/
Chocolate Bundt Cake with Whiskey Caramel Sauce
Thanks to my girl friend Haley who has this whiskey caramel sauce memorized!
Whiskey Caramel Sauce

Rating: 51

Yield: 8-10 servings over cake or ice cream

Whiskey Caramel Sauce

A simple caramel sauce with whiskey.

Ingredients

  • 1/2 cup light brown sugar
  • 1/4 cup butter
  • 1/4 cup whiskey

Instructions

  1. In a small, heavy pot heat up brown sugar and butter on medium low, stirring constantly. Once well combined and starting to thicken add in the whiskey and turn off the heat. Continue to stir until the whiskey is combined. Let cool, then refrigerate 30 minutes or more until ready to use. (the sauce does need some time in the fridge to thicken).
  2. Store in a jar in the fridge.

Notes

You make make this ahead of time and refrigerate for a few days.

http://www.thevintagemixer.com/2013/12/chocolate-bundt-cake-with-whiskey-caramel-sauce/

Comments (12)

  1. Such an incredibly beautiful cake! I can only imagine how great of a combo the chocolate and whiskey caramel make.

    And that Josh is wise beyond his years, great things to think about. :)

  2. OK, going to the sermon and listening immediately. The words you put are so wise and hitting home BIG TIME right now; I can tell I could certainly use more wisdom in that area!

    And the cake. OH MY WORD THE CAKE! Divine.

    • I totally needed to hear it as well and couldn’t help but think the sermon was just for me ;) Let me know what you think of it if you get a chance to listen!

  3. Last weekend was such a whirlwind of inspiration and joy – so beyond thrilled I got to spend the weekend with you and the girls. Here here to continued inspiration and shoulders to lean on when you need it most. We got ya love!! PS is there any of that cake left? Cause I so totally need a slice :)

  4. I’m totally making this today! Question – can you sub sour cream for yogurt? And if I do, should I use regular milk instead of buttermilk? Thank you!

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