Toffee Bundt Cake Delight (Print Version)
Toffee Bundt cake with fudge swirl and caramel glaze.
# Ingredients:
→ Cake
01 -
2 sticks unsalted butter, softened
02 -
1/2 cup sugar
03 -
1 1/2 cups dark brown sugar
04 -
3 eggs
05 -
2 1/2 teaspoons vanilla extract
06 -
2 1/2 cups flour
07 -
2 1/2 teaspoons baking powder
08 -
1 teaspoon salt
09 -
2 teaspoons instant espresso powder
10 -
1 1/2 cups sour cream
11 -
2 cups chopped toffee bars or Bit of Brickle
12 -
1 cup dark chocolate chips
→ Fudge Ripple
13 -
5 oz cream cheese, at room temperature
14 -
6 oz melted chocolate chips
15 -
1 egg
16 -
1/2 teaspoon vanilla extract
→ Caramel Glaze
17 -
1 cup packed brown sugar
18 -
1 cup heavy cream
# Steps:
01 -
Preheat oven to 350°F (175°C). Grease the Bundt pan thoroughly and dust evenly with flour. Reapply grease and flour if needed.
02 -
Cream the butter for three minutes. Add half the sugar and cream for two minutes. Add the remaining sugar and cream two minutes more. Incorporate eggs one at a time, beating well after each. Add vanilla and mix thoroughly.
03 -
Combine flour, baking powder, salt, and espresso powder in a separate bowl.
04 -
Alternate adding the dry mixture and sour cream to the wet mixture, starting and ending with the dry ingredients. Mix until well combined. Add the toffee chips and chocolate chips, mixing on low speed.
05 -
Beat cream cheese with melted chocolate chips until smooth. Add the egg and vanilla, mixing until fully combined.
06 -
Pour cake batter into the Bundt pan until half full. Spread the fudge ripple evenly over the batter. Add the remaining batter until the pan is about 3/4 full.
07 -
Bake for about 1 hour. Let the cake cool for 10 minutes before inverting onto a cooling rack.
08 -
In a pot, combine brown sugar and heavy cream over low heat. Stir until the sugar melts. Cook for about 45 minutes on low heat, whisking occasionally, until thickened.
09 -
Once the cake has cooled, pour the caramel glaze over the top and garnish with additional toffee chips as desired.