Erica's Sweet Tooth » Salted Caramel Chocolate Espresso Bundt Cake

for the chocolate espresso bundt cake:Preheat oven to 350 degrees and generously spray a 12 cup bundt pan with nonstick spray. In a large mixing bowl, combine the cake mix, pudding mix, yogurt, eggs, oil, espresso, and water. Beat on low for 1 minute and then beat 2 minutes on medium. Add the chocolate chips and incorporate with a rubber spatula until evenly distributed. Transfer batter to prepared pan and spread evenly with a spatula. Bake for 45-50 minutes, or until a cake tester comes out clean. Allow cake to cool in the pan for 20 minutes, then gently invert onto a wire rack to cool completely.for the salted caramel glaze:Combine the butter, brown sugar, heavy cream and salt in a medium saucepan and heat over medium-high heat until the mixture begins to boil, stirring constantly. Once the mixture starts to boil, allow it to boil as you continue to stir for one minute (time it!). After one minute, remove from heat and stir in the vanilla extract. Then add the powdered sugar and whisk until smooth. You can add more powdered sugar if you'd like a thicker glaze, or a splash of cream if you want it thinner. Pour caramel glaze over cooled bundt cake and sprinkle with sea salt.