Bundt Cake Recipe with Chocolate Toffee Sauce
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This Dutch Chocolate Toffee Bundt Cake combines a moist, tender cake with a rich toffee sauce. It’s a lovely mix of flavors from caramelized sugar, dark chocolate, and a hint of cocoa.
If you love chocolate, this will quickly become one of those desserts you can’t get enough of. Most likely you’ll be finding excuses to make it all the time.
Customization Options
I added some chocolate sprinkles on top, but another fun option is to add flavor by sprinkling a bit of sea salt over the sauce for a salted toffee touch, or adding chopped nuts for texture.
You can also add a splash of coffee to the sauce if you like a deeper, slightly bitter flavor with the chocolate.
Continue below for the full recipe with ingredients and step-by-step instructions.
What is Basterdsuiker and How to Substitute It
Basterdsuiker is a type of Dutch sugar that’s softer and finer than regular American brown sugar. It often contains a small amount of invert sugar or glucose syrup, which helps keep baked goods tender and moist. Basterdsuiker is available in white, light-, and dark-brown varieties. It is commonly used in Dutch baking to add a caramel-like flavor and improve texture.
To substitute light brown basterdsuiker in this recipe, use regular light brown sugar and add about 1/2 teaspoon of corn syrup or honey per cup of sugar. This helps mimic the moisture and texture of the basterdsuiker. The result won’t be exactly the same, but it’s a close alternative. You can also simply substitute with regular light brown sugar alone. The cake will still be delicious even with the slight difference.
Dutch Bundt Cake with Chocolate Toffee Sauce
A bundt cake with chocolate toffee sauce on top makes a tasty dessert that’s simple to prepare. This recipe is great when you want something sweet without too much fuss.
For this recipe, a smaller 6-cup bundt pan works best. Depending on slice size this cake will give you about 8 servings.
Ingredients
Ingredients for the Cake
- 7 tbsp softened butter
- 7 tbsp light brown sugar (light brown basterdsuiker)
- 1 cup all-purpose flour
- 1½ teaspoons baking powder
- ¼ teaspoon salt
- 2 eggs
- 2 tbsp milk
- 1 tbsp cane syrup
Ingredients for the Toffee Sauce
- 2 tbsp butter
- 2 tbsp light brown sugar (light brown basterdsuiker)
- 3 tbsp cane syrup
- 2 tbsp milk
- 1 tbsp cocoa powder
- 1.5 ounces dark chocolate
- chocolate sprinkles (optional)
Instructions
- Lightly grease your bundt pan with butter.
- Mix all the cake ingredients until smooth. Pour the cake batter into the greased bundt pan.
- Bake the cake in a preheated oven at 350°F for 40 minutes, until it feels springy to the touch.
The bake time can vary slightly based on the exact size of your bundt pan and the true temperature of your oven. Check for doneness by inserting a toothpick or skewer into the center; if it comes out clean, the cake is ready. - Prepare the sauce while the cake is in the oven. In a small pan over low heat, melt the butter, sugar, syrup, milk, and cocoa powder. Stir constantly until the mixture is smooth.
- Break the chocolate into pieces, add it to the mixture, and stir until melted. Let the sauce cool down until the cake is ready.
- Remove the cake from the oven and let rest in the pan for 5 minutes, then turn it out onto a serving plate.
- Drizzle the prepared chocolate toffee sauce over the cake, or serve it on the side for each slice. Optional: add chocolate sprinkles on top.
Notes
Store leftovers in an airtight container in the fridge for up to 4 days. To freeze, wrap slices individually, and keep them for up to 2 months. Reheat gently in the microwave or let thaw at room temperature.
Nutrition Information:
Yield: 8 Serving Size: 1Amount Per Serving: Calories: 301Total Fat: 16gSaturated Fat: 10gTrans Fat: 1gUnsaturated Fat: 5gCholesterol: 82mgSodium: 321mgCarbohydrates: 36gFiber: 1gSugar: 23gProtein: 4g
The nutritional information provided is automatically calculated. These figures should be considered estimates.
