Hi hi! I’m back with a wee variation on an old friend of mine - this Devil’s food Bundt Cake with a Bay Caramel. One of my very favourite chocolate cakes comes from my friend Stella’s book - it is rich, the most amazing texture, and comes together in one bowl. The layers bake beautifully flat, which makes it a dream to stack up into a layer cake.
After I made a bundt cake a few weeks back, I haven’t been able to stop thinking about them - I love how easy they are, that they don’t need a frosting, and that the fancy pan does most of the work. I wanted to develop a go-to chocolate bundt cake, but thought maybe first I could try and see if this Devil’s food cake could be adapted for a bundt recipe. And not only did it turn out amazingly, but the quantity of batter required for the layer cake happened to also be the perfect amount needed for a bundt cake. I was expecting a huge amount of recipe testing, but since this worked, and it’s one of my faves, I figured I might as well stick with this!
This cake was originally going to have a tahini caramel on it, but my friend tagged me in a post recently that had doughnuts with a bay leaf caramel, so I figured I needed to give that a try. The bay gives a beautifully subtle flavour to the caramel - not too overpowering, but a slight variation on the traditional caramel taste. It goes perfectly with the not too sweet cake. The cake is amazing alone - perfectly dense, so if you don’t want to make the caramel to go alongside, a quick dust of icing sugar would be delicious too.
A few wee tips:
- If you need cup or oz measurements for this, you can see the original post. I adapted the method just slightly to make this done in one bowl rather than a pot. It’s super easy to just plonk the bowl down on the scale and add everything in!
- I used the Bavaria pan by Nordicware
- Bundt cakes can be a bit intimidating. You have to spray the shit out of with baking spray, then dust it with either flour or cocoa powder. Alternatively I like the baking spray with flour and then a little dust of cocoa. 10 minutes also seems to be the sweet spot in terms of cooling time to get the cake out of the pan - set a timer as soon as you take it out of the oven.
- I used a 10 cup bundt pan - the batter will all fit if you want it to, but I found it best to hold back just a little to make sure it won’t overflow in the oven (about ¼ cup) - I baked it in a little ramekin and had a little snack!
- Ideally you want to give the caramel time to cool - if it is too thick to pour, you can quickly zap in the microwave for 30 seconds at a time.
- This cake is super moist, so keeps super well - just store in an airtight container at room temperature.
Made this recipe and love it?
If you made this recipe then I would LOVE for you to leave me a review below to let me know how you liked it! Also, please make sure to tag me on Instagram if you make it!
A note on salt and oven temperature
It is important to note the type of salt that is called for in a recipe. I use Diamond Crystal salt throughout my recipes - if you use a different sort of kosher salt or regular table salt you will need to adjust accordingly as some salt is 'saltier' than others. Morton's salt is twice as salty, so you will need half the quantity. Same goes for a regular table salt. I am working to get gram measurements throughout my recipes for salt but still getting there.
All oven temperatures are conventional unless otherwise stated. If you are baking on fan / convection, you will need to adjust the temperature. An oven thermometer is a great investment to ensure that your oven is the correct temperature.
Tools and equipment
For a list of my go-to tools and equipment, I have a post you can refer to here.
Why is this recipe in grams?
I post my recipes in grams as it is the most accurate way to bake. Cups are not only inaccurate but they vary in volume worldwide. There is no way for me to provide one cup measure that works for everyone. However, posting in weight fixes this issue. If you would like the recipe in cups you are welcome to convert it yourself via google, but please do not ask me to do it for you as I am not comfortable providing a recipe using a method that I have not tested. Baking with a scale is easy, accurate, and also makes cleanup super simple. Here is the scale that I use if you would like a recommendation! Here's to accurate baking! If you would like to scale this recipe or convert for another pan size, use my calculator!Print
One Bowl Devil's Food Bundt Cake with Bay Leaf Caramel
Devil’s Food Bundt Cake
- 340g unsalted butter, cubed
- 340g hot coffee, or boiling water and 2 tsp instant coffee
- 85g Dutch Process Cocoa
- 170g finely chopped dark chocolate (I used 70%)
- 450g light brown sugar
- 1 Tbsp vanilla
- 1 tsp salt
- 6 eggs, cold
- 40g egg yolks (about two large egg yolks)
- 255g All-purpose flour
- 1 Tbsp Baking Soda
Bay Leaf Caramel
- 180g heavy cream
- 8 bay leaves, roughly chopped, plus four more to infuse while cooling (I used fresh)
- 300g sugar
- 135g Butter, at room temperature
- 2 tsp flaky sea salt
DEVIL’S FOOD BUNDT CAKE
- Preheat the oven to 350° / 180°c. Spray a 10 cup bundt pan with baking spray or baking spray with flour, and dust well with dutch process cocoa.
- In a large bowl, combine the hot coffee and butter. Whisk until the hot liquid has melted the butter. Add in the cocoa and chopped chocolate, and whisk to combine until the chocolate is melted. Add the brown sugar, vanilla, and salt, and mix to combine.
- Add the eggs and yolks, whisk well to combine, then sift in the flour and baking soda, and stir well until mixed.
- Place the bundt pan onto a baking sheet. Add the batter to the bundt pan, reserving about a quarter of a cup to ensure it does not overflow (see notes). Tap the pan on the counter a few times to help remove any large bubbles.
- Bake the cake for 55-60 minutes, or until a skewer comes out clean and the cake registers 210°f / 100°c on a thermometer.
- Remove from the oven and allow to stand for exactly 10 minutes before inverting onto a cooling rack. Allow to cool completely.
BAY LEAF CARAMEL
- Place the heavy cream in a medium saucepan. Place over medium heat, and bring to just shy of a simmer. Remove from the heat, add the roughly chopped bay leaves, cover the pan, and steep for 30 minutes. Remove the bay leaves, and re-weigh the cream. Top up to 180g if needed. Return the pan of cream to a low heat while you prepare the rest of the caramel.
- In a medium heavy bottomed saucepan, place the sugar over medium heat, stirring occasionally with a whisk. The sugar will start to form clumps, then begin to melt. Cook until is it amber in colour, then remove from the heat and immediately add all of the butter. Be careful as the caramel will bubble rapidly. Once the butter is incorporated, add the cream and whisk until well incorporated. Whisk for a further minute to ensure it is emulsified. Stir in the salt, and pour into a glass jar. Add the four bay leaves. Allow to cool completely.
- Place the cooled cake onto a wire rack over a sheet pan. Remove the bay leaves from the caramel, and warm if needed until it is a pouring consistency.
- Pour the caramel over the cake until it is coated. You may not need all of it. Allow to sit for a few minutes to settle.
- Store leftovers in an airtight container at room temperature.
Devil’s Food cake From Bravetart: Iconic American Desserts