Chocolate Bundt Cake with Brown Butter Icing and Toffee Bits
Dark, rich chocolate Bundt cake, topped with a toasty brown butter icing and perfectly complemented with crunchy bits of chocolate covered toffee.
Equipment
- 1 standard Bundt pan 10 or 12 cup size
Ingredients
Chocolate Bundt Cake
- 8 oz. unsalted butter 1 cup or 2 sticks
- 1/3 cup cocoa powder Dutch processed
- 1 cup water
- 2 oz. dark chocolate, chopped we use 62% cacao
- 2 cups all-purpose flour
- 1 3/4 cup granulated sugar
- 1 1/2 tsp. baking soda
- 1 tsp. salt
- 2 large eggs
- 1/2 cup plain nonfat Greek yogurt
- 1 tsp. cider vinegar
- 1 tsp. pure vanilla extract
Brown Butter Icing
- 4 oz. unsalted butter
- 2 cups powdered sugar, sifted
- 5 tbsp. milk +/-
Toffee Bits
- 1 1/2 cups English toffee, chopped
Instructions
Chocolate Bundt Cake
- Spray or grease a 12-cup Bundt pan and dust with flour. Set aside. Preheat oven to 350° F.
- Combine butter, cocoa powder, chopped dark chocolate, and water in a saucepan and cook over medium-low heat, stirring often, just until melted. Remove from heat and set aside.
- In a large mixing bowl, combine flour, sugar, salt and baking soda and whisk together to combine. Add half of the chocolate mixture to the dries and stir well to combine. Add remaining chocolate mixture to the batter and stir until completely blended.
- Add eggs, one at a time, stir well after each. Whisk in yogurt, cider vinegar, and vanilla and blend well.
- Pour batter into prepared pan and bake in the center of the oven for 30-35 minutes, or until a toothpick inserted in the center comes out clean. Remove from oven and cool for 15 minutes before inverting onto a cooling rack. When the cake is completely cooled, move it to the cake serving plate.
- While the cake is cooling, prepare the icing and chop the toffee.
Brown Butter Icing
- We like to brown the butter ahead of time, so when we’re ready to make the icing we are ready to go quickly. But, to brown the butter, place it in a pan with a light colored bottom. (This way you can see when the butter is brown.) Cook over low heat for 10-15 minutes, or until the butter takes on a nutty aroma and begins to form bubbles and brown crystals along the edge and on the bottom of the pan. Remove from heat and cool. This can take a longer or shorter amount of time, depending upon the water content of the butter you use, as well as the temperature of your burner. Allow the butter to cool completely.
- Beat or whisk the brown butter with the powdered sugar and milk until smooth and the icing is the consistency where you can drizzle the icing, but it will hold as it falls down the cake. This should be somewhere between frosting and glaze consistency. Drizzle the icing over the entire top of the cake. The icing will drip down into the center and along the sides of the cake.
- Evenly sprinkle toffee bits over the icing while it is still soft and a bit moist, so that the toffee will hold in place. Serve cake at room temp.
