Emily Laurae

Chocolate Bundt Cake 
2 Preheat oven to 350°F
19 Grease bundt pan - for bundt pans I tend to prefer using a baking spray with flour to make sure that every nook and cranny is properly greased. 
4 Add dry  ingredients into a large bowl and whisk together to combine. 
5 In a separate bowl, whisk together buttermilk, olive oil, vanilla and eggs 
6 Add the wet ingredients to the dry ingredients, whisking to combine.
7 Incorporate hot water and espresso to the wet ingredients, whisking until  everything is incorporated
20 Pour cake batter into prepared pan - make sure not to overfill. The Bundt pan  should be no more than 2/3  of the way full
9 Bake for 50-55 minutes or until a toothpick  or knife when inserted comes out clean
10 Let the  cake cool in he bundt pan for 15 minutes before inverting onto a cooling rack  
Caramel Glaze 
13 Pour the sugar into a saucepan, and over medium-high heat allow the sugar to slowly melt and eventually shift in color to a deep amber-brown color. Make sure you continue to stir the sugar every minute or so in order to prevent it from burning!
23 Add the cream, butter, and salt to the amber melted sugar – expect the ingredients to bubble and foam for about 30  seconds or so. Then, over low heat, continue to melt down any large bits of caramel. Do this until the mixture is completely fluid and smooth before removing it from heat.
21 Pour caramel into a glass container and allow it to cool slightly before glazing.
Assembly
22 Pour caramel onto cooled bundt cake and garnish with fresh raspberries and figs before serving!