...because everyone needs one super easy, incredibly delicious chocolate cake. You can make your own soft caramels or use Kraft Caramels or Rolos or any other kind you like. Of course if you make your own it's no longer a super easy cake but you do have leftover caramels to console yourself with.
Chocolate Bundt Cake
Makes 1 10-inch bundt cake
225 grams/ 8 ounces unsalted butter, melted
360 grams/ 1 ½ cups crème fraiche, room temperature
4 large eggs, room temperature
450 grams/ 3 cups all purpose flour
6 grams/ 1 teaspoon fine sea salt
18 grams/ 3 teaspoons baking powder
65 grams/ ½ cup black cocoa (or dutch process cocoa)
200 grams/ 1 cup sugar
160 grams/ ¾ cup brown sugar
8.25 grams/ 1 tablespoon instant espresso
200 grams/ 7 ounces soft caramels cut into 1-inch pieces
325 grams/ 11.5 ounces milk chocolate chips (1 package Ghirardelli)
112 grams/ 1 cup powdered sugar
16 grams/ 2 tablespoons instant coffee
Preheat the oven to 350°F/ 175°C
Butter and flour a 10-inch angel food cake pan with a removable bottom or a 10-inch bundt pan.
Put melted butter, crème fraiche and eggs in a small bowl and whisk to blend. Put flour, salt, baking powder, cocoa, sugar, brown sugar, and espresso powder in a medium bowl and whisk to blend. Pour the liquid ingredients into the dry ingredients and stir with a rubber spatula to blend. When the batter is almost mixed but still a bit streaky add the caramels and milk chocolate chips. Once the batter is smooth pour it into the prepared pan. Put the cake pan on a sheet pan lined with a silicone sheet and bake for 40-50 minutes or until the cake springs back lightly when pressed with a finger or the internal temperature registers between 208-210°F (98°C.) Let the cake cool at room temperature for 10 minutes and then either lift it out of the pan or turn it out onto a rack to finish cooling.
Once the cake is completely cool put the powdered sugar and instant coffee in a food processor and grind to a fine powder. Transfer the sugar to a sieve and liberally dust the top of the cake.