Party Panche, Tiramisu Bundt Cake with Kahlua Caramel

the Painted Apron

7 years ago

At first glance this cake might look complicated…

But it’s really a piece of cake 😂

The cake is made from a Fudge Marble cake mix, and enhanced with strong coffee, Kahlua, milk, butter and 4 eggs

Follow the instructions on the mix box for making the chocolate swirl, adding the cocoa powder packet to one part of batter

I also added a combination of chocolate chips, white, semi-sweet and a few butterscotch to the plain batter,

you can use any combo you like

Place half of the batter with chocolate chips in the bottom of a well prepared bundt pan and top with chocolate batter

The cheesecake swirl layer is made with cream cheese, sugar, and 1 egg, and flavored with almond emulsion. It goes on top of the chocolate batter

Put the rest of the chip batter on top

Mine cracked a little on the top because I baked it a few minutes longer than necessary. The tricky thing about this cake is testing for doneness, the cheesecake layer remains wet until the cake is completely cooled, so test the cake with that in mind, removing it from the oven as soon as the cake itself tests clean, to ensure a moist cake

Let cake cool completely in pan, 2-3 hours, before removing to plate

Make Kahula Caramel by melting sugar in a small saucepan, adding butter, then Kahlua

This isn’t hard, but you do have to stir stir stir

Poke cake top all over with a long toothpick or a fork and slowly pour or drizzle caramel liberally all over cake top letting it ooze down the sides

Serve it up!

Tiramisu Bundt Cake with Rum Caramel

Course Dessert

Cuisine American

Keyword Chocolate cake with cream cheese swirl, Rum Caramel, Tiramisu, Tiramisu Bundt Cake

Prep Time 30

Cook Time 35

Icing 10

Servings 12

Equipment

Bundt cake

Ingredients

Cake

1 box Moist Fudge Marble Cake Mix {I used Duncan Hines}
1/2 cup whole milk or buttermilk
1/4 cup strong coffee
1/4 cup Kahlua liqueur
4 T unsalted butter melted
4 eggs room temperature*
1 cup white chocolate chips or chocolate chips or combination of both

Cream Cheese Swirl

8 oz cream cheese softened {do NOT use fat free}
1/2 cup sugar
1 egg
1 tsp almond emulsion or extract {can substitute vanilla}
2 T soft butter

Kahlua Caramel

1/2 cup sugar
3 T unsalted butter
1/4 cup Kahlua
1 tsp kosher salt or sea salt

Instructions

Begin cake by making cream cheese swirl:
Beat butter with cream cheese and sugar until smooth in your mixing bowl or stand mixer. Add egg and vanilla and beat until incorporated. Remove to another bowl, scraping out as much as possible, and scraping beaters. You will be using this same bowl for the cake.
Using the same bowl, combine cake mix with liquids, melted butter and eggs. Beat according to cake mix directions. Put 1 cup of batter into another clean mixing bowl and combine with cocoa mix as per box directions. Stir the white or chocolate chips into the bowl of plain batter.
Grease your bundt pan thoroughly with cooking or baking spray, or use butter with a dusting of flour. Place 1/2 of plain batter in pan. Top with chocolate batter. Place cream cheese swirl on top of chocolate batter, trying to keep it away from the sides of pan and more in the center of batters. Top with remaining plain batter. Bake cake for 30 minutes at 350 degrees. Check with cake tester. The center with the cream cheese layer will be runny. Remove when cake part tests done, 30-40 minutes depending on your oven. Don’t worry if the cream layer is still liquid like it will set up upon cooling. Let cake cool completely in pan before turning out onto a plate. Refrigerate cake.
Melt sugar in small saucepan over medium heat, stirring and watching closely. After several minutes sugar will begin to melt and clump. Keep stirring until it is completely melted and starting to darken. Slowly pour in about 1/3 of the butter. It will bubble, keeping stirring as you add the rest, and turn burner way down. If mixture starts to thicken too quickly remove pan from heat. Add Kahlua and continue to stir vigorously to combine for another minute or so. Remove from heat and stir in salt. Let cool for 30-45 minutes before glazing cake. Can be refrigerated and then rewarmed.
Poke cooled cake with skewer or fork and slowly pour glaze over the top, letting the glaze run down the sides.
Store cake covered in the refrigerator. Let cake return to room temperature before serving for best flavor.