• Preheat the oven to 350 degrees F. Butter and flour and 10-inch bundt cake pan
• Place the coffee, cocoa and espresso powder in a saucepan and heat over medium heat. Bring the mixture to a boil, whisking often, and then set it aside and let it come to room temperature.
• In the bowl of your stand mixer, beat the sugar, salt, baking soda and eggs together with the whisk attachment until combined. Add in the buttermilk and oil and beat for another 1 to 2 minutes, scraping the sides or the bottom if needed.
• Add the flour and beat on medium speed for 2 minutes. Beat in the cooled coffee cocoa mixture and beat for another 3 minutes. Pour the batter into the bundt pan. Bake for 60 minutes, or until the cake is set and a toothpick inserted into the cake comes out clean. Remove and let cool completely. Once cool, turn the cake out onto a plate or cutting board and drizzle the caramel on top. I like to do a layer of caramel, then a layer of the chocolate ganache, then a layer of the caramel again. Enjoy!

pernod caramel cream icing

• Add all ingredients except the powdered sugar to a saucepan over medium heat and cook, stirring often, until the mixture bubbles and thickens, about 5 to 6 minutes. Remove and let cool. Once cool, whisk in the powdered sugar. Drizzle the caramel cream over the cake!

chocolate ganache fudge

• Place the chocolate in a large bowl. Heat the heavy cream in a saucepan over medium heat until it is hot but not boiling – just until bubbles form on the sides of the pan. Remove it from the heat and pour it over the chocolate. Allow it to sit for 1 to 2 minutes, then stir continuously until a ganache forms – this may take a full 5 minutes but keep stirring! Allow the ganache to cool for a few minutes before pouring it over the cake or serving extra with a spoon.