3/4cupbittersweet chocolate chipswe used 60% cacao
16ozlight brown sugar
1cuphot waternot boiling
1jar caramel sauce
Preheat oven to 350 degrees.
Grease and flour bundt pan (or use a baking spray).
Melt chocolate chips in a microwave-safe bowl for 20-30 second intervals, until smooth. Set aside.
Beat softened butter + brown sugar with an electric mixer (hand or stand) until blended well.
Beat in each egg, one at a time.
Beat in melted chocolate until blended. Do not over mix.
Sift together flour, baking soda, and salt.
Add the flour mixture to chocolate batter, alternating with the sour cream, beating at low speed until blended after each addition. Do not over mix.
With mixer on low speed, add the hot water.
Stir in vanilla.
Pour batter into prepared bundt pan.
Bake at 350 degrees for 55 to 60 minutes or until a wooden pick inserted in the center comes out clean. Let cool 10 minutes in pan then remove cake from pan to cool. If using mini bundt pans, adjust baking time accordingly (see note)
While the cake cools, lightly spritz a baking sheet with cooking spray and spread pecans on a baking sheet. Toast in oven for five minutes. Be mindful not to let them scorch. When cool, chop or break into smaller pieces.
Warm caramel sauce in microwave and drizzle over cooled cake. Sprinkle with toasted, chopped pecans, + flake salt.
Recipe is for a standard 10" bundt pan. Can also be used for mini-bundt pan. Makes approximately 12 mini bundts. Baking time for mini bundts was 20-25 minutes on our oven.
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