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Dessert Recipes

Chocolate Caramel Bundt Cake

We drizzled our sweet treat with easy-prep ganache and caramel for a simple yet elegant finish.

Serving Size:


Active Time:

45 min.

Total Time:



  • 2½ cups all-purpose flour
  • ¾ cup unsweetened cocoa powder
  • 1 tsp. baking powder
  • 1 tsp. baking soda
  • ¾ tsp. salt
  • 1 cup butter, at room temp.
  • 2 cups packed dark brown sugar
  • 5 eggs
  • 2 tsp. vanilla extract
  • 1½ cups buttermilk
  • 2 (4 oz.) semisweet chocolate bars
  • ½ cup heavy cream
  • ¼ cup salted caramel topping
  • Nougat candy, fresh raspberries and mint


  1. Heat oven to 350°F. Coat 13-cup Bundt pan with baking spray with flour. In medium bowl, combine flour, cocoa powder, baking powder, baking soda and salt; reserve.
  2. On medium-high speed, beat butter and sugar until light and fluffy, about 2 min. On low speed, beat in eggs then vanilla. In 3 additions, alternately beat in reserved flour mixture with buttermilk. Transfer to pan. Bake until toothpick inserted near center comes out clean, 50-60 min. Cool 30 min. Transfer from pan to rack; cool.
  3. Finely chop enough chocolate to equal ¾ cup. Cut remaining chocolate into large triangular pieces; reserve. In medium microwave-safe bowl, microwave heavy cream 1 min. or until very hot. Add finely chopped chocolate. Let sit 1 min.; stir until melted and smooth. Place cake on serving plate. Drizzle chocolate sauce and caramel topping over cake letting some drip down side. Cut nougat into triangles. Garnish cake with chocolate triangles, nougat, raspberries and mint.

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