Description
This decadent Chocolate Raspberry Bundt Cake is a showstopper! Moist chocolate cake is swirled with a tangy raspberry filling, then baked to perfection in a bundt pan. A simple chocolate ganache and fresh raspberries complete this elegant dessert.
Ingredients
Scale
- 1 3/4 cups all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1/2 teaspoon salt
- 1 3/4 cups granulated sugar
- 2 large eggs
- 1 cup buttermilk
- 1/2 cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup boiling water
- Raspberry Filling:
- 1 (12 ounce) bag frozen raspberries, thawed
- 1/4 cup granulated sugar
- 1 tablespoon cornstarch
- 1 tablespoon water
- Chocolate Ganache:
- 6 ounces semi-sweet chocolate, chopped
- 1/2 cup heavy cream
- Garnish:
- Fresh raspberries
Instructions
- Make the Raspberry Filling: In a saucepan, combine thawed raspberries, sugar and cornstarch mixed with water. Cook over medium heat, stirring constantly, until the mixture thickens and comes to a simmer. Remove from heat and set aside to cool.
- Prepare the Cake Batter: Preheat oven to 350°F (175°C). Grease and flour a 10-inch bundt pan. In a large bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt.
- In a separate bowl, whisk together sugar, eggs, buttermilk, oil, and vanilla extract.
- Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Gently stir in the boiling water (the batter will be thin).
- Assemble the Cake: Pour half of the chocolate batter into the prepared bundt pan. Dollop the raspberry filling evenly over the batter. Pour the remaining batter over the raspberry filling.
- Bake: Bake for 45-55 minutes, or until a wooden skewer inserted into the center comes out clean.
- Cool: Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
- Make the Chocolate Ganache: Place chopped chocolate in a heatproof bowl. Heat heavy cream in a saucepan until it just begins to simmer. Pour the hot cream over the chocolate and let it sit for 1 minute. Whisk until smooth and glossy.
- Assemble the Cake: Once the cake is completely cool, drizzle the chocolate ganache over the top. Garnish with fresh raspberries.
- Serve: Slice and serve. Enjoy!
Notes
- For a richer flavor, use dark cocoa powder.
- If you don’t have buttermilk, you can make a substitute by adding 1 tablespoon of lemon juice or white vinegar to 1 cup of milk; let it sit for 5 minutes.
- Make sure the cake is completely cool before adding the ganache.
- Store leftover cake in an airtight container at room temperature for up to 3 days.
- Prep Time: 25 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 35g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 10g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 5g