Prepare to embark on a culinary adventure that will transform your ordinary baking routine into an extraordinary sensory experience! This One Bowl Devil's Food Bundt Cake isn't just another chocolate dessert - it's a decadent masterpiece that combines rich, intense chocolate with a sophisticated bay leaf caramel that will make your taste buds dance with pure delight. Whether you're a seasoned baker or a curious home cook, this recipe promises to elevate your dessert game and impress even the most discerning chocolate lovers.
Prep Time: 15 mins
Cook Time: 50 mins
Total Time: 1 hrs 5 mins
Cuisine: American
Serves: 12 servings
Ingredients
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 3/4 cup unsweetened cocoa powder
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
- 2 large eggs
- 1 cup whole milk
- 1/2 cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup boiling water
- 4 bay leaves (for caramel)
- 1 cup heavy cream (for caramel)
- 1 cup brown sugar (for caramel)
Instructions
- Preheat the oven to 350°F (175°C). Thoroughly grease a 12-cup bundt pan with butter or non-stick cooking spray, ensuring all crevices are well-coated.
- In a large mixing bowl, sift together the all-purpose flour, granulated sugar, unsweetened cocoa powder, baking powder, baking soda, and salt. Whisk to combine and create a uniform dry mixture.
- Create a well in the center of the dry ingredients. Add eggs, whole milk, vegetable oil, and vanilla extract. Mix with an electric mixer or whisk vigorously until smooth and fully incorporated.
- Gradually pour in the boiling water while continuing to mix. The batter will become very thin, which is normal for devil's food cake. Stir until completely smooth with no visible lumps.
- Pour the batter into the prepared bundt pan, ensuring even distribution. Tap the pan gently on the counter to release any air bubbles.
- Bake in the preheated oven for 45-50 minutes. Test for doneness by inserting a toothpick into the center - it should come out clean with just a few moist crumbs.
- While the cake bakes, prepare the bay leaf caramel. In a medium saucepan, combine brown sugar, heavy cream, and bay leaves. Heat over medium heat, stirring constantly.
- Bring the caramel mixture to a gentle boil, reducing heat and simmering for 10-12 minutes until it thickens and coats the back of a spoon. Remove bay leaves.
- Once the cake is baked, remove from oven and let cool in the pan for 15 minutes. Carefully invert onto a wire rack to cool completely.
- When cake is cool, drizzle with warm bay leaf caramel. Allow caramel to set slightly before serving.
- Slice and serve, optionally garnishing with additional caramel or a dusting of powdered sugar.
Tips
- Ensure all ingredients are at room temperature for optimal mixing and texture.
- When adding boiling water, mix slowly to prevent scrambling the eggs.
- Don't overmix the batter - stop as soon as ingredients are just combined.
- Use a high-quality cocoa powder for the most intense chocolate flavor.
- Check your cake's doneness early - ovens can vary in temperature.
- Let the caramel cool slightly before drizzling to achieve the perfect consistency.
- For extra richness, consider adding a pinch of espresso powder to enhance the chocolate flavor.
- Grease the bundt pan meticulously to ensure a clean release.
- Allow the cake to cool completely before adding caramel to prevent immediate absorption.
- Store leftover cake in an airtight container to maintain moisture and freshness.
Nutrition Facts
Calories: 420kcal
Carbohydrates: 65g
Protein: 6g
Fat: 18g
Saturated Fat: 6g
Cholesterol: 55mg
