For some reason I associate bundt cakes with warmer weather. Not sure why…maybe the potlucky-ness of it….the picnic friendliness…the ease of eating it on a paper plate… You don’t have to deal with a ton of frosting, worrying about whether it will melt, or be so messy. They’re perfect topped with fruit…or even eaten with your fingers… The thing is, this is not that. I mean you COULD eat this with your fingers. You absolutely SHOULD bring this to a potluck. And it could totally be consumed off of a paper plate. But this is 100% an all-year-round cake. The chocolate might melt a little in the heat, the caramel will get a little soft and sticky…but let’s all live our best lives all year long, and EAT THE DAMN CAKE. I’m ditching the bundt cake stereotype here and now. The cake itself is a butter cake that’s even better the next day. And I greased my bundt cake and took your advise and dusted it with powdered sugar. It worked so perfectly! When the cake was cooled I spread melted chocolate on the bottom (which is the top in this photo). Let the chocolate set up and then… Flip the whole cake over. I wanted that chocolate layer on the bottom, just like the Samoas Cookies! I went ahead and cut out a little well in the cake to hold the toasted coconut/caramel mixture. Then toasted the caramel… And melted some caramel and mixed it together. Just fill the well in the cake… Then, of course, a little chocolate drizzle on top! I mean, it’s kind of a stunner. And it tastes even better. Make the cake a day ahead and fill it the day you’re going to serve it! The cake is even better after sitting overnight, and this makes your prep a little easier! Helpful Tip… Out of buttermilk?
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