Are you beginning to see a theme with my latest recipes? I seem to be a bit obsessed with bundt cakes these days!
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!
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!
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.
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!
- 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
- Preheat oven to 350 degrees.
- Generously spray bundt pan with non-stick cooking spray.
- In the bowl of your mixer, combine cake ingredients except for raspberries.
- Mix until just combined.
- Fold in fresh or frozen raspberries.
- Pour batter into pan and tap on counter to remove air bubbles.
- Bake bundt cake for 50-60 minutes or until a knife is inserted and comes out clean.
- Allow to cool in pan for 10 minutes before removing and cooling completely.
- Once cake is cool, microwave jam in a microwave safe dish for 30 seconds (remove carefully).
- Using a fork, poke the top of the cake several times.
- Carefully pour the jam over the cake.
- To make the ganache, microwave the cream for 1 minute.
- Pour chocolate into hot cream and leave for 3 minutes.
- Stir until smooth.
- Pour ganache over cake and garnish with fresh raspberries.