If you are craving a chocolate cake recipe that's both rich in flavor and lighter on the guilt scale then you need to look than this Chocolate Bundt Cake with Peanut Butter Caramel Drizzle. This easy recipe boasts a rich chocolate flavor keeping the fat and calorie count lower than your typical bundt cake. It is the perfect indulgence for all chocolate lovers and perfect for special occasions.
❤️ Why you'll love it
Guilty Pleasure Without the Guilt: Cure your chocolate cravings without compromising your calorie intake.
Rich Chocolate Flavor: Indulge in the richness of chocolate, enhanced by the flavor of coffee, creating a depth of flavor in every bite.
Easy Chocolate Bundt Cake: this easy recipe uses simple ingredients and produces a moist chocolate cake experience.
🥘 Ingredients for Chocolate Bundt Cake
All-purpose flour
Granulated white sugar
Unsweetened cocoa powder
Baking soda
Salt
Unsalted butter
Large eggs
Milk
Instant coffee
Vanilla extract
Caramel Sauce and Reduced Fat Peanut Butter (if making the caramel drizzle)
Why These Ingredients:
Instant Coffee: Enhances the chocolate flavor, adding a depth that'll make your taste buds dance.
Egg Whites and Yolk: Strikes the perfect balance, ensuring a moist and tender crumb without unnecessary fat.
Unsalted Butter: Allows you to control the salt level, maintaining the ideal flavor profile.
🔪 Instructions
- Preheat oven to 350. Spray a bundt cake pan with non-stick cooking spray and set aside.
- In a medium bowl, combine all-purpose flour, granulated sugar, unsweetened cocoa powder, baking powder and salt. Set aside.
- In a large bowl using an electric hand mixer, combine butter, egg yolk, egg whites, milk, instant coffee and vanilla extract.
- Gradually add dry ingredients to wet ingredients using an electric hand mixer low speed, scraping down the sides and bottom of the bowl periodically, until all flour mixture is incorporated.
- Turn hand mixer speed to medium and mix cake batter for to more minutes.
- Pour cake batter into prepared bundt pan coated with cooking spray.
- Bake for 35 minutes in preheated oven or until a wooden toothpick inserted near the center comes out clean.
- Let cake cool in pan on wire rack for 10 minutes, then remove cake from pan.
- If desired, drizzle cooled cake with Peanut Butter Caramel Drizzle.
🥄 Equipment
6-cup Bundt cake pan
Large and medium bowls
Whisk
Electric mixer
Measuring cups and spoons
Rubber spatula
🥫Storage
Store the cake in an airtight container at room temperature for up to three days.
📖 Variations
Double Chocolate Bundt Cake: Stir a cup of semi-sweet chocolate chips or milk chocolate chips into the cake batter for an extra dose of chocolate
Dark Chocolate Drizzle: melt dark chocolate chips with a touch of heavy cream to create a chocolate drizzle for the top of the cake.
Chocolate Layer Cake: bake cake in 2 8-inch cake pans and frost with chocolate buttercream or cream cheese frosting.
💭 Tips
Cocoa substitution: use dutch-processed cocoa powder instead of unsweetened for a richer, smoother chocolate flavor.
📚 Related Recipes
Fans of deep chocolate flavors will love these Baked Chocolate Mocha Doughnuts.
This Chocolate Chip Bundt Cake is light and airy and oh so delicious.
Irish Cream Pound Cake is perfect for St. Patrick's Day and other special occasions.
Looking for a delicious bundt cake for Easter? Try this Lemon Bundt Cake!
If you love boozy cakes, then you will love this decadent Chocolate Kahlua Bundt Cake.
🍽 Serve with..
Serve Chocolate Bundt Cake with a glass of cold milk, a cup of hot coffee or tea.
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📖 Recipe
Chocolate Bundt Cake with Caramel Peanut Butter Drizzle
Equipment
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Ingredients
- 1 cup sugar
- ½ cup cocoa powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ¼ cup unsalted butter , melted
- 2 large egg whites , room temperature
- 1 large egg , room temperature
- ½ cup milk
- 1 tablespoon instant coffee
- 1½ teaspoons vanilla extract
- Cooking spray flour for dusting or use the Pam cooking spray with flour for baking
- Fleur de sel to garnish optional
Peanut Butter Caramel Drizzle (Optional)
- ¼ cup caramel sauce
- ¼ cup peanut butter
Instructions
- Preheat oven to 350. Spray a bundt cake pan with non-stick cooking spray and set aside.
- In a medium bowl, combine all-purpose flour, granulated sugar, unsweetened cocoa powder, baking powder and salt. Set aside.
- In a large bowl using an electric hand mixer, combine butter, egg yolk, egg whites, milk, instant coffee and vanilla extract.
- Gradually add dry ingredients to wet ingredients using an electric hand mixer low speed, scraping down the sides and bottom of the bowl periodically, until all flour mixture is incorporated.
- Turn hand mixer speed to medium and mix cake batter for to more minutes.
- Pour cake batter into prepared bundt pan coated with cooking spray.
- Bake for 35 minutes in preheated oven or until a wooden toothpick inserted near the center comes out clean.
- Let cake cool in pan on wire rack for 10 minutes, then remove cake from pan.
For the optional Peanut Butter Caramel Sauce
- If using the peanut butter caramel sauce, heat caramel in microwave 30 seconds, or until hot. Remove caramel from microwave and heat the peanut butter in a microwave safe bowl for 30 seconds. Add the hot caramel sauce to the melted peanut butter and stir to combine., drizzle cooled cake with Peanut Butter Caramel Drizzle
Anonymous says
Where's the peanut butter? Where's the peanut butter caramel sauce part of the recipe????????????
Jeannie says
Where is the recipe for the drizzle?
Jeannie says
Found it. NOW i can't wait to try!
Megan's Cookin' says
What a terrific cake. At least you dont feel as bad as you could have. Pinned!
Nancy says
Wow, does this look delicious and decadent!!! Two of my favorite flavors in one cake - I'm sold!