Chocolate Bundt Cake with Licorice Caramel
This is such a delicious and rich cake with a licorice caramel sauce (did we already tell you we love licorice?). Serve with lightly whipped heavy cream, vanilla ice cream, figues and raspberries. Or just enjoy it as it is. Yum.
Chocolate Bundt cake:
- 225 g butter
- 200 g coffee, newly brewed
- 40 g cocoa
- 240 g wheat flour
- 360 g cane sugar or raw cane sugar
- 1½ teaspoon baking soda (bikarbonat in Swedish)
- 2 teaspoons vanilla sugar or vanilla extract
- 2 eggs
- 100 g sour cream
- heavy cream
- vanilla ice cream
Preheat the oven to 175°C/350°F. Grease and flour a Bundt pan that holds at least 2 quarts/2 liters. A heavyweight nonstick Bundt pan will make the cake nice and glossy. Melt butter, mix in coffee and cocoa, set aside. In a large bowl, combine flour, sugar, baking soda and vanilla. Whisk in the butter, the eggs and the sour cream. Whisk until smooth. Spoon batter into the Bundt pan. Bake until a tester inserted in cake comes out clean, 50 to 60 minutes. Cool in pan on rack 10 minutes, then invert onto rack to cool completely.
- 45 g cane sugar
- ½ tablespoon water
- 50 g heavy cream
- 70 g golden syrup
- 25 g butter, room temperature
- 1 teaspoon licorice raw granule powder or 2 teaspoons licorice root powder
- Black food dye
Melt the sugar with the water in a pan until it turns into a caramel. Stir in the cream and the syrup and the licorice. Stir in the butter and boil for a few minutes, until it’s a nice caramel sauce consistensy. Stir in a little black food dye if you wish. Let cool completely. Put the cake on a cake stand and pour the caramel over it.