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
- 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
- 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.