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Coffee & Chocolate Bundt Cakes with White Chocolate Coffee Sauce

Coffee & Chocolate Bundt Cakes with White Chocolate Coffee Sauce

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BUNDT CAKES
250g cake flour
2 tbsp baking powder
1.5 cups light brown sugar
Pinch of salt
180ml full-cream milk
200g unsalted butter
3 tbsp instant freeze-dried coffee (or 60ml shot of strong espresso, cooled)
2 large eggs
125g crème fraîche
WHITE CHOCOLATE SAUCE
100ml cream (reduce by 30ml if using espresso)
1½ tsp instant freeze-dried coffee (or 30ml shot of strong espresso, cooled)
100g quality white chocolate, roughly chopped
BUNDT CAKES

Preheat the oven to 180°C. Grease 18 mini bundt tins (10cm) or silicone moulds very well.

Place the dry ingredients in a mixing bowl and stir with a wooden spoon to combine. Place the milk, butter, coffee and vanilla in a small saucepan over medium heat and stir until melted and combined.

In a separate bowl, whisk together the eggs and crème fraîche lightly.

Add both the warm milk and the egg mixtures to the dry ingredients. Stir well to combine.

Fold the hot chocolate pieces into the cake mixture and spoon the batter into the bundt tins or silicone moulds. Bake for 20-25 minutes or until cooked through. Remove from the oven and allow to cool on a wire rack.

WHITE CHOCOLATE SAUCE

Place the cream and coffee in a saucepan and heat to scalding point. Add the white chocolate and vanilla paste. Stir until melted and smooth. Bring to the boil and simmer for 5 minutes until thick and syrupy. Serve the bundt cakes with warm sauce drizzled over.


 

SHOP THE PRODUCTS

Ingredients

BUNDT CAKES
 250g cake flour
 2 tbsp baking powder
 1.5 cups light brown sugar
 Pinch of salt
 180ml full-cream milk
 200g unsalted butter
 3 tbsp instant freeze-dried coffee (or 60ml shot of strong espresso, cooled)
 2 large eggs
 125g crème fraîche
WHITE CHOCOLATE SAUCE
 100ml cream (reduce by 30ml if using espresso)
 1½ tsp instant freeze-dried coffee (or 30ml shot of strong espresso, cooled)
 100g quality white chocolate, roughly chopped

Directions

BUNDT CAKES
1

Preheat the oven to 180°C. Grease 18 mini bundt tins (10cm) or silicone moulds very well.

Place the dry ingredients in a mixing bowl and stir with a wooden spoon to combine. Place the milk, butter, coffee and vanilla in a small saucepan over medium heat and stir until melted and combined.

In a separate bowl, whisk together the eggs and crème fraîche lightly.

Add both the warm milk and the egg mixtures to the dry ingredients. Stir well to combine.

Fold the hot chocolate pieces into the cake mixture and spoon the batter into the bundt tins or silicone moulds. Bake for 20-25 minutes or until cooked through. Remove from the oven and allow to cool on a wire rack.

WHITE CHOCOLATE SAUCE
2

Place the cream and coffee in a saucepan and heat to scalding point. Add the white chocolate and vanilla paste. Stir until melted and smooth. Bring to the boil and simmer for 5 minutes until thick and syrupy. Serve the bundt cakes with warm sauce drizzled over.

Coffee & Chocolate Bundt Cakes with White Chocolate Coffee Sauce

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