Samoa Bundt Cake
This Samoa Bundt Cake will impress any crowd. This cake is full of indulgent flavours, topped with a caramel frosting, lots of shredded coconut, chocolate and caramel sauce.
[adrotate group="2"] [adrotate group="4"]- Nick Chocolate Sauce (from Dical House)
- Nick Caramel & Toffee Sauce (from Dical House)
- 170g/6oz Unsalted Butter
- ½ Cup (120ml) Sweetened Condensed Caramel
- 2½ Cups (290g) Icing Sugar/Powdered Sugar (sifted)
- 300g/10.59z Dark Chocolate
- 115g/4oz Butter (room temperature)
- 250g/8.8oz Light Brown Sugar
- 3 Eggs (room temperature)
- 2 Cups (240g) Plain Flour
- 1 Tsp Baking Soda
- ½ Tsp Salt
- 200g/7oz Sour Cream
- 1 Tsp Vanilla Essence
- 1 Cup (240ml) Hot Water
Preheat oven to 180C/350F.
Grease and dust with flour a 24cm Bundt tin.
Melt dark chocolate and set aside.
Beat butter and sugar with an electric mixer until blended well, about 5 minutes. Beat in eggs one at a time, then add in melted chocolate and beat just until blended.
In a bowl, sift flour, baking soda and salt and mix together.
Add flour mixture to batter, alternating with sour cream, beating at low speed just until blended after each addition.
Slowly a little at a time whisk in hot water and after vanilla essence.
Pour batter into your prepared Bundt tin and bake in oven for 50 to 60 minutes or until a skewer stick inserted in the middle comes out clean.
Let the cake cool 10 minutes in the pan then invert onto a serving plate.
Leave to cool completely.
Beat butter until smooth. Whisk in the caramel a little at a time then add in the icing sugar, a little at a time and continue to beat until smooth.
Spread frosting on cooled cake.
Sprinkle with lots of shredded coconut.
Drizzle with Nick Chocolate Sauce, and Nick Caramel & Toffee Sauce!
Enjoy!