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.
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.
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.
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.
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
Ingredients
- 2 cups coffee
- 8 tablespoons butter
- 3/4 cup natural cocoa powder
- 1 ounce high quality chocolate, broken into pieces
- 1 cup whole wheat pastry flour
- 1 cup all purpose flour
- 1 cup dark brown sugar
- 1 1/2 teaspoons baking soda
- 3/4 teaspoons sea salt
- 3 large eggs
- 1/2 cup plain whole milk yogurt
- 1 cup buttermilk
- 3/4 cup pure maple syrup
- 1 cup whiskey caramel sauce
Instructions
- Preheat oven to 350F with a rack in the center and spray or generously butter and flour a bundt pan.
- 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.
- In a medium bowl, whisk together the flours, sugar, baking soda, and salt. Set aside.
- 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.
- 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.
- While the cake bakes stir together the caramel sauce. Set aside. Serve warm cake with whiskey caramel.
Notes
What a cake!
And wise words, too.
Happy Holidays, Becky.
Happy Holidays to you too Aimee!!
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. 🙂
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!
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 🙂
I so wish I could share a slice with you!! Hope you have a wonderful weekend Megan!
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!
I think the sour cream would be fine and if you use regular milk make sure and add a little vinegar or lemon juice – http://www.thekitchn.com/how-to-make-a-quick-easy-buttermilk-substitute-cooking-lessons-from-the-kitchn-185757
Enjoy!
This looks divine! I must make it this week!
Trying this today! Do you put the buttermilk in with the egg/yogurt mix?
Yes! Sorry for the confusion!
Hi there,
Cake looks delicious! Silly question, but can I use this recipe in a regular cake tin?
Thanks
Angie
Angie, yes, that should be fine! It’s a smaller cake so I would chose a smaller tin and your baking times may change but just ject for doneness with a toothpick.