Name: Chocolate Fudge Cake with Pernod Caramel Cream
Total time: 120 min
Yield: 1 (10-inch) bundt cake
Ingredients: 1 cup brewed coffee; 3/4 cup Dutch process cocoa powder; 2 tablespoons espresso powder; 2 1/4 cups sugar; 1 teaspoon salt; 2 1/2 teaspoons baking soda; 2 large eggs; 1 large egg yolk; 1 1/4 cups buttermilk; 1 cup canola oil; 2 teaspoons vanilla extract; 2 1/2 cups all-purpose flour, (sifted); 1 cup brown sugar; 4 tablespoons unsalted butter; 1/3 cup heavy cream; ¼ cup Pernod Classic; 1 tablespoon vanilla extract; 1 cup powdered sugar; chocolate ganache fudge; 8 ounces high-quality chocolate, (chopped); 1/2 cup heavy cream