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The Seaside Baker

Delicious Recipes!

January 30, 2017

Chocolate Raspberry Bundt Cake

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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
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Chocolate Raspberry Bundt Cake
A decadent chocolate bundt cake that is studded with fresh raspberries and chocolate ganache.
Author: Jackie
Ingredients
  • Cake-
  • 2/3 cup cocoa , sifted
  • 2 and 1/4 cups all-purpose flour
  • 2 cups sugar
  • 1 and 1/2 teaspoons baking powder
  • 1 and 1/2 teaspoons baking soda
  • 3/4 teaspoon salt
  • 1 and 1/2 cups strongly brewed coffee
  • 3 eggs
  • 2 teaspoons vanilla
  • 1 and 1/4 cups canola or vegetable oil
  • 1 and 1/2 cups fresh or frozen raspberries (plus a few for garnish)
  • For the Topping
  • 1/2 cup raspberry jam
  • 1 cup fine dark chocolate , chopped coarsely
  • 3/4 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.
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Filed Under: Baking, Cake, French Macarons, Holiday Baking, Recipes, Sweets Tagged With: bundt, chocolate, ganache, raspberry

Reader Interactions

Comments

  1. Jill Hansen says

    February 1, 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 says

    June 25, 2018 at 11:04 am

    What size bundt pan do you use?

    Reply
  3. Whit says

    September 26, 2018 at 1:41 pm

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

    Reply
    • Jackie Bruchez says

      October 5, 2018 at 5:21 am

      Hot water will work too.

      Reply
  4. Saket says

    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

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