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Caramel zebra bundt cake, with swirls of chocolate and vanilla running through it will have you coming back for a more!

Caramel Chocolate Bundt

By Lou Carruthers
Caramel zebra bundt cake, with swirls of chocolate and vanilla running through it will have you coming back for a more!
5 from 1 vote
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Prep Time 30 mins
Cook Time 40 mins
Total Time 1 hr 10 mins
Cuisine German
Servings 12 slices
Calories 394 kcal

Ingredients
  

Vanilla Layer

  • 60 g Unsalted butter
  • 90 g Caster sugar
  • 1 Egg medium
  • 90 g Plain flour
  • ½ teaspoon Vanilla extract
  • ½ teaspoon Baking powder
  • 75 g Crème fraîche

Caramel Layer

  • 60 g Unsalted butter
  • 20 g Dark muscovado sugar
  • 70 g Light brown sugar
  • 1 Egg medium
  • 90 g Plain flour
  • ½ teaspoon Caramel Sauce
  • ½ teaspoon Baking powder
  • 75 g Crème fraîche

Chocolate Layer

  • 60 g Unsalted butter
  • 90 g Light brown sugar
  • 1 Egg medium
  • 80 g Plain flour
  • 10 g Cocoa powder
  • 25 g 70% Chocolate melted
  • ½ teaspoon Baking powder
  • 75 g Crème fraîche

To Finish

Instructions
 

  • Lightly grease an 8 inch diameter Bundt pan, then dust with flour. Tap off any excess flour.
  • Preheat oven to 180C or 160C (fan).
  • In a separate medium bowl, using a hand mixer, cream the butter and sugar for the vanilla layer until pale and fluffy.
  • Add the egg to the bowl, and beat until well combined.
  • Sieve half the flour, for the vanilla layer, into the bowl, and add the baking powder. Gently fold into the mixture.
  • Add half the crème fraîche, for the vanilla layer, into the bowl, and gently mix through.
  • Add the remainder of the vanilla layer flour, and fold through.
  • Add the remainder of the vanilla layer crème fraîche and the vanilla extract, and mix through.
  • Repeat for the caramel and chocolate layers; so that you have 3 different flavours in 3 different bowls.
  • Using a table spoon, spread a layer of the vanilla mix across the bottom of the pan, then a layer of caramel, then a chocolate layer. Repeat until all the mix is layered.
  • Bake for 30-40 minutes, until golden brown or a toothpick inserted comes out clean.
  • Let the cake cool in the tin for 10 minutes before turning out onto a wire rack to finish cooling.
  • When cooled, drizzle over the warmed caramel sauce.

Notes

The layers in this recipe are all created separately but for a simpler version, you can mix up a larger batch of the vanilla layer and split this for adding different colours or flavourings.
For the caramel sauce, you can either use shop brought, gently warmed through, or make you own. Check out the salted caramel sauce recipe

Nutrition

Serving: 1sliceCalories: 394kcalCarbohydrates: 45gProtein: 5gFat: 22gSaturated Fat: 13gPolyunsaturated Fat: 7gCholesterol: 98mgSodium: 138mgFiber: 1gSugar: 28g

Disclaimer: The nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but we have endeavoured to be as accurate as possible.

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