There are five words, said together in a sentence, that will make us stop and pay attention. Those five words? Brockmans Gin, Chocolate, and Salted Caramel.
Stephanie Simmons, of Blue Bowl Recipes, has done just that, with the creation of her Brockmans Bundt Cake.
A self-confessed baker, Stephanie believes in cooking and baking at home – and started her blog to help give her audience the confidence and know-how to make dinner, dessert, lunch, and more from scratch – in their own kitchen.
The perfect example? Her Brockmans Chocolate Bundt Cake. The cake is just as easy to make as a regular chocolate cake, but putting it in a Bundt pan makes all the difference. Stephanie’s added Greek yoghurt and Brockmans Gin to ensure it’s extra moist. And how could we forget the salted caramel sauce…
Brockmans Chocolate Bundt Cake with Salted Caramel Sauce
By Stephanie Simmons
- 2 sticks salted butter, softened
- 1 and 1/4 cups/170g granulated sugar
- 1/4 cup/34g brown sugar, packed
- 4 large eggs
- 2 tsp vanilla extract
- 1/2 cup/68g full-fat Greek yoghurt or sour cream
- 2 and 1/4 cups/306g all-purpose flour
- 1/2 tsp salt
- 1 and 1/8 tsp baking soda
- 3/4 cup/96g cocoa powder
- 1/4 cup/34g milk
- 1/4 cup/34g Brockmans Premium Gin
- 1/2 cup/64g + 3 tbsp heavy cream
- 4 ounces/113g semi-sweet chocolate, chopped
- 2 tbsp salted butter
- 6 tbsp salted butter
- 1/2 cup/68g + 1 tbsp heavy cream
- 1 cup/220g granulated sugar
- pinch of sea salt
- Prep: Use kitchen roll to grease your bundt pan liberally with shortening. Make sure to get in all the little cracks so your cake doesn’t stick! Sprinkle flour into the pan and shake the pan around to coat the shortening completely. Tap out any excess flour. Preheat oven to 325 degrees F/160 C.
- Make the Cake: Cream the softened butter in a large mixing bowl until smooth. Add the sugars and mix until well creamed. Add the eggs, two at a time, mixing until just incorporated. Add the vanilla and Greek yoghurt, and mix until just combined – the batter will be lumpy. Whisk the dry ingredients (flour, salt, baking soda, and cocoa powder) together in another bowl. Add the milk to the wet mixture, and mix until just combined. Add half of the dry mixture, mix until just combined, then do the same with the gin and the remaining dry mixture, scraping the sides of the bowl to get everything incorporated.
- Bake: Pour the batter into the greased pan. Bake for 54-56 minutes, or until a toothpick inserted into the center of the cake comes out with moist crumbs on it, not wet batter. Let the cake rest in the pan 10 minutes, then invert onto a cooling rack to cool. (You can loosen the edges of the cake with a butter knife and firmly tap on the top of the pan while it’s inverted over the cooling rack to help get the cake out if it’s sticking.)
- Make the Caramel Sauce: The full recipe for Stephanie’s homemade salted caramel sauce can be found here. We recommend making this before the Chocolate Glaze (below) because it takes a little resting time for this to thicken, and the glaze doesn’t need that.
- Make the Chocolate Glaze: Cut the butter into quarters and set aside. Add the chopped chocolate to a heat-proof bowl. Heat the heavy cream in a small pan over medium heat until it’s simmering (it will be bubbling a bit, but take it off the heat before it hits a boil). Pour over the chocolate, let sit 1 minute, then add the butter and whisk it all together until you have a smooth ganache.
- Serve + Store: Once the cake is mostly cooled, pour the glaze over the top. Pour the caramel over the glaze, or drizzle it over slices of the cake. Store leftovers in an airtight container in the fridge for up to 5 days.