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Here’s the recipe for that coffee and caramel glaze chocolate cake you saw on The Nine

Here's the recipe for that coffee and caramel glaze chocolate cake you saw on The Nine

Alan and His Mom Catering stopped by The Nine Kitchen to show us how to make a turban with the perfect combination of flavors.

Chocolate Bundt Cake

1 3/4 cups flour

2 cups sugar

3/4 cups cocoa powder

1 teaspoon baking powder

2 teaspoons baking powder

1/2 salt

1 cup buttermilk

1/2 cup vegetable oil

2 eggs

2 teaspoons vanilla extract

1 tablespoon Kaluah or coffee extract (optional)

1 teaspoon chocolate liqueur or chocolate extract (optional)

1 cup of hot coffee

1/4 cup chopped chocolate or mini chocolate chips (optional)

2 1/2 tablespoons room temperature butter

3 tablespoons cocoa powder

Chocolate Ganache Glaze (optional)

3/4 cups chocolate chips or chopped chocolate

1/2 – 2/3 cups hot whipping cream

Coffee icing (optional)

1 cup confectioners’ sugar

3 tablespoons of room temperature coffee

Caramel glaze (optional)

15 caramels

1/3 cup heavy cream

1/2 vanilla extract

Travel directions:

Preheat the oven to 350

Grease the bundt pan with room temperature butter and dust with cocoa powder. You can also use cooking spray if you prefer.

Combine flour, sugar, cocoa powder, baking soda, baking soda, chocolate chips, and salt in a bowl. In another bowl, combine buttermilk, oil, eggs, vanilla, Kaluah and chocolate liqueur in a bowl and mix until well incorporated.

Add wet ingredients to the dry ingredients and beat until just blended. Pour in hot coffee and whisk until combined. The batter will look a little watery.

Pour the batter into the prepared baking pan and bake for 45-50 minutes.

When it’s done and the toothpick is inserted, it comes out clean, turn it over and let it cool.

For ganache: Heat heavy cream and pour over chocolate, let stand for two minutes and stir. If the ganache is too thick, add a little more cream to the consistency of pouring.

For coffee icing: Add coffee to confectioners’ sugar and blend until smooth. If more coffee is needed, add a teaspoon at a time to pour consistency.

For caramel glaze: Heat the caramel and whipped cream together until smooth. Add vanilla and let it cool slightly.

Once the cake has cooled. Drizzle over all three glazed cakes until you achieve the desired result.

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