Chocolate Caramel Pecan Bundt Cake
- 1 tablespoon unsalted butter, plus 1 cup at room temperature
- 2 tablespoons light corn syrup
- 1 tablespoon water
- 1/2 cup firmly packed dark brown sugar
- 2/3 cup pecan halves
- 3 1/2 cups Guittard Semisweet Chocolate Baking Wafers
- 1 1/3 cups all-purpose flour
- 1/8 teaspoon salt
- 6 large eggs
- 1 cup granulated sugar
- 2 teaspoons vanilla extract
- 1 cup Guittard Milk Chocolate Baking Chips or Guittard Butterscotch Baking Chips (optional)
- Preheat the oven to 350F.
- Butter a 9inch Bundt pan if it is not nonstick.
- In a small microwave-safe bowl, combine the 1 tablespoon butter, corn syrup, water, and brown sugar.
- Microwave in 30-second intervals, stirring after each interval, until the butter is melted and the sugar has dissolved.
- Whisk until the mixture is smooth, pour into the prepared Bundt pan, and sprinkle in the pecans.
- Set aside.
- Melt the semisweet chocolate wafers and the remaining 1 cup butter together using a hot water bath or the microwave oven.
- Stir until completely melted and smooth.
- Remove the bowl from the water if you used a hot water bath and set aside to cool.
- In a small bowl, combine the flour and salt.
- Set aside.
- In a large bowl, with a hand mixer, beat together the eggs, granulated sugar, and vanilla on high speed until the mixture is light and has doubled in volume, about 5 minutes.
- Stir in the cooled melted chocolate mixture on low speed.
- Gradually beat in the flour mixture until combined.
- Stir in the milk chocolate chips (if using).
- Pour the batter into the Bundt pan over the pecans.
- Bake for 50 to 55 minutes, or until a toothpick inserted into the cake comes out clean.
- Remove the pan from the oven.
- Place a large inverted serving platter over the cake and quickly flip the cake upside down, gently shaking it to loosen the cake from the pan.
- Let the Bundt pan sit on top of the platter for up to 10 minutes to let all of the caramel drip out onto the plate.
- Cool completely before serving.
- Store in an airtight container at room temperature for up to 2 days.
unsalted butter, light corn syrup, water, brown sugar, pecan halves, baking wafers, flour, salt, eggs, sugar, vanilla, milk chocolate
Taken from www.foodrepublic.com/recipes/chocolate-caramel-pecan-bundt-cake/ (may not work)