The Freshman Cook: Chocolate Caramel Apple Bundt Cake/#BundtBakers

This month the #BundtBakers cake was a lot of fun! How does Chocolate Caramel Apple Bundt Cake sound? I know, sounds good, right? The theme this month was Autumn Harvest, so my brain immediately went to apples. But I wanted to add a little decadence to this treat, so I stuffed the cake with chunks of apple, and then I topped it with chocolate fudge sauce, apple pie filling, and caramel sauce. Definitely, decadence elevated!

Chocolate Caramel Apple Bundt Cake

Cake

(adapted from How To Cook Everything by Mark Bittman)

1/2 Granny Smith Apple, peeled and cut in to tiny pieces

1 stick butter, softened

2 cups Flour

3 ounces unsweetened Chocolate, melted

1 cup Sugar

2 Eggs, separated

1 teaspoon Vanilla

2 teaspoon Baking Powder

1/2 teaspoon Baking Soda

1 1/4 cup Milk

Chocolate Sauce

4 ounces semisweet Chocolate

4 tablespoons Butter

1/4 cup Sugar

1/4 cup Water

1 teaspoon Vanilla

Caramel Sauce

10 individually wrapped Caramels

2-3 tablespoons Heavy Whipping Cream

Apple  Filling

3 cups Granny Smith Apples 1 tablespoon Lemon Juice

1 1/4 cup Water

1/3 cups Sugar

1 tablespoon Cornstarch

1/2 teaspoon Cinnamon

Dash of Nutmeg

(I made this filling here) 

Make your pie filling first. I won’t bother you with

the details again. Follow the link.

Cream your butter, and then little by little, add your

sugar until well blended and fluffy, 3-4 minutes.

Add in your egg yolks, one at a time.

Add your vanilla and your melted chocolate.

Mix together your flour, baking soda, and

baking powder in a bowl.

Alternate adding your flour mixture…..

and your milk until the batter is smooth.

In a separate bowl, whip the egg whites until soft peaks appear.

Fold the egg whites in to your cake batter very gently.
Add your chopped apple pieces, about 7-8 per mini bundt.

Bake the bundt cakes in your oven at 350 degrees for 15-20 minutes. Take out and cool before removing from the pan.

You can see the little apple pieces sticking through the cake.

Make your chocolate sauce by adding all the ingredients,

except the vanilla, into a pan with the melted chocolate.

Cook on low until everything is combined.

Add the vanilla, mix in and remove from heat.

Melt your caramels over low heat in a double boiler.

Once they are melted add 2-3 tablespoons of warmed up

heavy cream and mix together.

 I warm my cream in the microwave for convenience.

Put your cake together by topping the cake first with

 chocolate sauce,  then apple filling,