[This post is brought to you by Pernod Classic – I’m collaborating with them to share a few recipes this summer using their flavorful liqueur. This is the final recipe in a series of three — thank you for reading! xoxo]
I have a small confession to make.
Until very recently, I didn’t consider myself a big caramel fan.
That’s partly true — as a kid I was obsessed with caramel. I begged for Caramello bars, and my grandma’s pralines-and-cream ice cream with caramel swirls was my absolute favorite. I ate caramel treats whenever I could. I probably burned myself out on caramel early on.
By high school I was over it. That changed about two years ago when I started making homemade caramel sauce regularly. Homemade caramel is a completely different thing than the jarred sauce you get at an ice cream bar — it’s rich, silky and truly transformative. Once I rediscovered that, I fell for caramel all over again.
I knew I wanted a creamy, icing-style caramel to top this chocolate fudge bundt cake. What could be better on a soft, fluffy cake in autumn than layers of caramel and chocolate? Maybe peanut butter, but I already made that version before.
This recipe is the last in my series with Pernod Classic, an anise liqueur I’ve grown to love. I incorporated Pernod into a caramel cream that elevates the cake — it’s so good you’ll want to eat it with a spoon. Be careful — I may have burned my tongue more than once pulling a hot spoonful too soon.
P.S. I’m impatient — burnt taste buds are basically my trademark.
Now let’s talk about the cake. Look at that chocolate. Bundt cakes don’t always turn out perfect, but this one did. The base recipe is adapted from Joy the Baker, with a couple of small tweaks. The batter is simple to make, it bakes evenly, and it releases from the pan without a fight.
We couldn’t resist nibbling on the cake before the caramel and ganache went on top. It’s fudgy, cakey, messy, indulgent and exactly the kind of dessert that should be on your table this season.
Once the cake is fully cooled, layer on generous drizzles: start with Pernod caramel cream, add a layer of dark chocolate ganache, then another drizzle of caramel. Finish with chocolate sprinkles if you’re feeling nostalgic — I’ll never give up sprinkles.
Chocolate Fudge Cake with Pernod Caramel Cream
1
(10-inch) bundt cake
2 hrs
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Ingredients
- 1 cup brewed coffee
- 3/4 cup Dutch process cocoa powder
- 2 tablespoons espresso powder
- 2 1/4 cups sugar
- 1 teaspoon salt
- 2 1/2 teaspoons baking soda
- 2 large eggs
- 1 large egg yolk
- 1 1/4 cups buttermilk
- 1 cup canola oil
- 2 teaspoons vanilla extract
- 2 1/2 cups all-purpose flour, sifted
Pernod Caramel Cream Icing
- 1 cup brown sugar
- 4 tablespoons unsalted butter
- 1/3 cup heavy cream
- 1/4 cup Pernod Classic
- 1 tablespoon vanilla extract
- 1 cup powdered sugar
Chocolate Ganache Fudge
- 8 ounces high-quality chocolate, chopped
- 1/2 cup heavy cream
Instructions
- Preheat the oven to 350°F. Butter and flour a 10-inch bundt pan.
- Place the coffee, cocoa and espresso powder in a saucepan and heat over medium. Bring to a boil while whisking, then remove and let cool to room temperature.
- In a stand mixer bowl, beat the sugar, salt, baking soda and eggs together with the whisk attachment until combined. Add the buttermilk and oil and beat another 1 to 2 minutes, scraping the bowl as needed.
- Add the flour and beat on medium for 2 minutes. Beat in the cooled coffee-cocoa mixture and continue beating for 3 minutes. Pour the batter into the prepared bundt pan and bake for about 60 minutes, or until set and a toothpick comes out clean. Let the cake cool completely, then turn it out onto a plate or cutting board.
- To assemble, drizzle a layer of Pernod caramel cream over the cooled cake, then a layer of chocolate ganache, and finish with another layer of caramel. Serve and enjoy.
Pernod Caramel Cream Icing
- Add the brown sugar, butter, heavy cream, Pernod and vanilla to a saucepan over medium heat. Cook, stirring often, until the mixture bubbles and thickens, about 5 to 6 minutes. Remove from heat and let cool. Once cooled, whisk in the powdered sugar until smooth. Drizzle over the cake.
Chocolate Ganache Fudge
- Place the chopped chocolate in a large bowl. Heat the heavy cream in a saucepan until hot but not boiling, with bubbles forming at the edges. Pour the hot cream over the chocolate and let sit 1–2 minutes. Stir continuously until a smooth ganache forms, which may take several minutes. Allow to cool slightly before pouring over the cake or serving on the side.
Notes
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’bout to make this cake everyone’s breakfast.