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One Bowl Devil's Food Bundt Cake with Bay Leaf Caramel

  • Author: Erin Clarkson
  • Yield: Makes one Bundt Cake, Serves about 14 1x


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



  1. 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.
  2. 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.
  3. Add the eggs and yolks, whisk well to combine, then sift in the flour and baking soda, and stir well until mixed.
  4. 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.
  5. 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.
  6. Remove from the oven and allow to stand for exactly 10 minutes before inverting onto a cooling rack. Allow to cool completely.


  1. 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.
  2. 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.


  1. 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.
  2. 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.
  3. Store leftovers in an airtight container at room temperature.


Devil’s Food cake From Bravetart: Iconic American Desserts