This rich chocolate bundt cake is a chocolate cake that will make you swoon! A rich chocolate bundt cake with notes of mocha is topped with a homemade salted caramel sauce for an insanely good chocolate bundt cake from scratch.
Preheat the oven to 350 degrees F. Brush pan well with melted coconut oil, being sure to get ever crevice. Dust with Cocoa Powder and shake out excess.
In a stand mixer or large mixing bowl, mix together the yogurt, sugar, oil, eggs, and vanilla and beat together on medium speed until well combined.
In a separate bowl, mix the flour, cocoa, baking soda, baking powder, and salt until combined.
Add the dry ingredients to the wet ingredients and mix on low. As the mixer is going, pour in the coffee and mix until JUST combined.
Pour batter into the bundt pan and bake for 50-55 minutes.
Let cake cool completely.
To make the Salted Caramel
Heat sugar in a medium saucepan over medium heat, stirring constantly with a high heat resistant rubber spatula or wooden spoon, until it melts into a thick brown, amber-colored liquid as you continue to stir. Do not let it burn.
Once sugar is completely melted, add the butter. Expect the caramel to bubble rapidly.
Stir in the butter into the caramel until it is completely melted, about 1-2 minutes.
Drizzle in the half and half slowly and stir carefully--the mixture will bubble up quite a bit. Continue to cook for 1 minute, stirring constantly.
Mix in the salt and allow to cool for a couple minutes.