We’re heading up to the mountains with some friends for a weekend getaway! I’ve been so consumed in my book the past 2 months and, to be honest, I feel like I’ve been hibernating since Christmas. Even though it’s not supposed to be a super cold winter weekend like we hoped, it will still most definitely be a cherished vacation.
But before I go! I made a bundt cake. And it turned out 105% better than I hoped.
This chocolate bundt cake! First, I apologize that I’m giving you more chocolate after the chocolate-iest holiday of the year. But I truly don’t foresee any complaints considering this isn’t just chocolate. It starts with chocolate, but ends with salted caramel. Somewhere inside that super moist chocolate crumb is a swirl of cheesecake. Because what better way to end Valentine’s Day week than with a pant-tightening chocolate calorie fest.
The cake must cool completely then just chill it in the refrigerator for at least 2 hours before slicing/serving. This is so we avoid any chance of biting into warm cheesecake. Have you ever had warm cheesecake??? Don’t.
Instead of salted caramel, try a silky chocolate ganache. But honestly, this bundt cake completely melts in your mouth and is already so decadently awesome that it doesn’t even need an accessory on top. I just wanted it to look extra glam for you. ♥
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To Find Out All The Delicious Ingredients And The Step By Step Directions To Follow, Please Head On Over To The Next Page.
