• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
The Seaside Baker
  • Home
  • Cookbook
  • About
  • Recipes
  • Contact
menu icon
go to homepage
  • Recipes
  • About
  • Cookbook
  • Contact
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • subscribe
    search icon
    Homepage link
    • Recipes
    • About
    • Cookbook
    • Contact
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • ×
    Home » Baking

    Chocolate Raspberry Bundt Cake

    Published on January 30, 2017 by theseasidebaker Last Modified on January 30, 2017 / 5 Comments

    1.3K shares

    Chocolate Raspberry Bundt Cake

    Are you beginning to see a theme with my latest recipes? I seem to be a bit obsessed with bundt cakes these days!

    Raspberry Chocolate Valentine's Day Bundt Cake

    I just love the simplicity of them, especially this Chocolate Raspberry Bundt Cake. You literally through all of the ingredient in the bowl, stir, and pour into the pan. No need to spend the extra time creaming the oil and sugar, gradually adding the flour, etc. The only extra step outside of the initial dump and stir ingredients, is folding in the fresh raspberries into the batter at the end. Don't skip this step. The raspberries melt into the chocolate batter while cooking- making the end result divine!

    Valentine's Day Chocolate Raspberry Bundt Cake

    What I love most about bundt cake is the easy decorations. In fact, this cake is perfect with just a light sprinkling of powdered sugar. But if you have time, I highly suggest poking the cake and pouring the hot raspberry jam then adding the chocolate ganache. It is a berry fruity chocolate explosion in your mouth!

    chocolate raspberry bundt cake

    Although not included in the decorations, I took this cake a step further to make it the perfect Valentine's Day Cake. With a few french macarons, fresh raspberries and some gold edible dust (aff link), I glitzed it up! I also piped some melted white coating chocolate onto wax paper that spelled "Love". Because what is a Valentine's Day Cake without some love? I originally just drizzled chocolate over the cake but preferred the thicker ganache topping so I added more. The drizzle was pretty, but I if you want to add toppings like I did, pouring it over and letting it drip is better.

    Decadent Chocolate Raspberry Bundt Cake

    So, whether you are making this for the upcoming heart-y holiday, or just for a decadent dessert (or breakfast in my case), this cake will leave you utterly satisfied and still left with energy to clean up! Enjoy my friends!

     

    Decadent Chocolate Raspberry Bundt Cake
    Print
    Chocolate Raspberry Bundt Cake
    A decadent chocolate bundt cake that is studded with fresh raspberries and chocolate ganache.
    Author: Jackie
    Ingredients
    • Cake-
    • ⅔ cup cocoa , sifted
    • 2 and ¼ cups all-purpose flour
    • 2 cups sugar
    • 1 and ½ teaspoons baking powder
    • 1 and ½ teaspoons baking soda
    • ¾ teaspoon salt
    • 1 and ½ cups strongly brewed coffee
    • 3 eggs
    • 2 teaspoons vanilla
    • 1 and ¼ cups canola or vegetable oil
    • 1 and ½ cups fresh or frozen raspberries (plus a few for garnish)
    • For the Topping
    • ½ cup raspberry jam
    • 1 cup fine dark chocolate , chopped coarsely
    • ¾ cup heavy cream
    Instructions
    1. Preheat oven to 350 degrees.
    2. Generously spray bundt pan with non-stick cooking spray.
    3. In the bowl of your mixer, combine cake ingredients except for raspberries.
    4. Mix until just combined.
    5. Fold in fresh or frozen raspberries.
    6. Pour batter into pan and tap on counter to remove air bubbles.
    7. Bake bundt cake for 50-60 minutes or until a knife is inserted and comes out clean.
    8. Allow to cool in pan for 10 minutes before removing and cooling completely.
    9. Once cake is cool, microwave jam in a microwave safe dish for 30 seconds (remove carefully).
    10. Using a fork, poke the top of the cake several times.
    11. Carefully pour the jam over the cake.
    12. To make the ganache, microwave the cream for 1 minute.
    13. Pour chocolate into hot cream and leave for 3 minutes.
    14. Stir until smooth.
    15. Pour ganache over cake and garnish with fresh raspberries.
    « Vanilla Chai Bundt Cake
    French Onion Soup Dip »
    1.3K shares

    Reader Interactions

    Comments

    1. Jill Hansen

      February 01, 2017 at 2:34 pm

      I have 2 sizes of bundt cake pans; how many cups are required for this choc. rasp. cake?

      Reply
    2. Erin Judge

      June 25, 2018 at 11:04 am

      What size bundt pan do you use?

      Reply
    3. Whit

      September 26, 2018 at 1:41 pm

      I don’t drink coffee; what could be a substitute for that?

      Reply
      • Jackie Bruchez

        October 05, 2018 at 5:21 am

        Hot water will work too.

        Reply
    4. Saket

      February 28, 2019 at 4:54 pm

      Disappointed...followed the recipe exactly (fresh raspberries, not frozen) and even had it go 65min in oven to ensure my knife came out clean. Waited 10min to cool in pan, and the cake just split in half when trying to gently remove.

      Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    Welcome to The Seaside Baker! Welcome to The Seaside Baker! Here you will find my personal journals of recipes, places, experiences, and everything else that comes along with being a mother of three by the sea!

    More about me →

    Popular

    • Quick Rhubarb Cake
      Quick Rhubarb Cake
    • Cold Fighting Smoothie
      Cold Fighting Smoothie- A Healthy Green Smoothie
    • Gruyere Scalloped Potatoes
      Gruyere Scalloped Potatoes- The Perfect Side Dish + Video
    • Strawberry Basil Vodka Cocktail
      Strawberry Basil Vodka Cocktail
    • Angel Food Strawberry Bundt
      Strawberry Angel Food Cake
    • corona cocktail in clear glass with colorful umbrellas on top
      Corona Cocktail

    My new cookbook is available now!

    Footer

    ↑ back to top

    About

    • Privacy Policy

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Contact
    • About

    As an Amazon Associate I earn from qualifying purchases.

    COPYRIGHT© 2025 · THE SEASIDE BAKER