Go Back
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.