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Samoa Bundt Cake
I’ve learned to never bring Girl Scout cookies home because I can never bring home enough. During the fall after all of the cookies have disappeared, I like to make my husband this cake to help tide him over until the next year.
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 30 minutes
- Yield: Serves 16 1x
- Category: Bakery
Ingredients
Scale
- Cake
- 2 cups all-purpose flour, plus extra for the pan
- 1 cup semisweet chocolate chips
- 1/2 cup bittersweet chocolate chips
- 8 tablespoons (1 stick) unsalted butter, softened
- 2 cups packed light brown sugar
- 3 large eggs
- 1 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1 cup sour cream
- 1 cup hot water
- 1 teaspoon espresso powder
- 1 teaspoon vanilla bean paste or vanilla extract
- Frosting
- 12 tablespoons (1 1/2 sticks) unsalted butter, softened
- 1/4 cup caramel sauce, plus extra for drizzling
- 3 cups confectioners’ sugar 1 1/2–2 tablespoons heavy cream
- 1 1/2 cups shredded coconut, toasted Hot fudge sauce for drizzling
Instructions
- Preheat the oven to 350 degrees F. Grease and flour a 6-cup Bundt pan.
- For the cake: Combine the chocolate chips in a microwave-safe bowl and heat in 20-second intervals until melted.
- Using a hand mixer or a stand mixer fitted with the paddle attach- ment, beat the butter on medium speed for 1 minute. Add the brown sugar and beat until fluffy, about 5 minutes. Beat the eggs in one at a time. Beat in the melted chocolate until combined.
- In a small bowl, whisk the flour, baking soda, and salt. On low speed, add the flour mixture to the butter mixture in 3 batches, alternating with the sour cream in 2 batches; beat until blended. Slowly add the hot water, espresso powder, and vanilla and beat to combine. Pour the batter into the Bundt pan.
- Bake for 50 minutes to 1 hour or until a toothpick inserted in the center comes out clean. Let the cake cool in the pan for 10 minutes. Invert the cake onto a wire rack and let cool completely.
- For the frosting: Using a hand mixer or a stand mixer fitted with the paddle attachment, beat the butter and caramel sauce on medium speed until smooth and creamy. Slowly beat in the confectioners’ sugar, then add enough cream to create a spreadable consistency.
- Place the cake on a serving plate. Spread the frosting on the cake and sprinkle the toasted coconut over the entire cake. Drizzle with caramel and hot fudge sauce. Slice and serve.
