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This easy Chocolate Raspberry Bundt Cake is moist and delicious with chocolate chips and fresh raspberries throughout, then topped with a decadent ganache.Our Chocolate Raspberry Bundt Cake is a heavenly choice when you need a delicious dessert for a special occasion, but don’t have a lot of time to fuss over making it. Wait. Who am I kidding? This wonderful bundt cake is so easy – you can make it any day you have a craving for a wonderful dessert!
How do you make a Chocolate Raspberry Bundt Cake?As you’ll see in the recipe below, this Chocolate Raspberry Bundt Cake is 100% made from scratch using ingredients easily found at the supermarket. No cake mixes or special cake flour needed. A generous amount of buttermilk in the cake batter makes this perfectly sweet bundt cake super moist, and we also flavored the batter with orange zest, as well as both orange and vanilla extracts. The cake batter is studded with whole, fresh raspberries as well as chocolate chips – two ingredients that pair so nicely together. The sweet-tart raspberries complement the rich, semi-sweet chocolate perfectly, and the hint of citrus and vanilla in the cake will have you reaching for a second slice of cake. But there’s more! A glossy raspberry-infused chocolate ganache is drizzled over the top of this cake — adding even more deep, rich chocolate flavor. Once the glaze set, we added fresh raspberries for decoration and more sweet-tart raspberry flavor.
Can I make this cake with other kinds of chocolate?Absolutely! This cake would be equally delicious with white chocolate or even a super dark, bittersweet chocolate. You’re going to love this Chocolate Raspberry Bundt Cake. I think it’s a great option for Mother’s Day brunch this weekend, a birthday party, or any day you want a delicious dessert. Serve this Chocolate Raspberry Bundt Cake with:
- Kathy’s Chocolate Chocolate Chip Cake
- Best Apple Cake Ever
- Orange Poppy Seed Cake
- Toffee Pecan Bundt Cake with Caramel Drizzle
- Spiced Rum Bundt Cake
Butter and flour to grease an 8-cup Bundt pan
2 ½ cups all-purpose flour
2 teaspoons baking powder
½ teaspoon salt
2 sticks softened butter
1½ cups granulated sugar
Zest of one orange
½ teaspoon orange extract
1 teaspoon vanilla extract
3 whole eggs
1 1/3 cups buttermilk
1 6-ounce package fresh red raspberries
1 cup semi-sweet chocolate chips
½ cup semi-sweet chocolate chips
2 tablespoons raspberry jelly or preserves
2 tablespoons milk or cream
1 6-ounce package red raspberries, for garnish
Preheat oven to 350 degrees F.
Butter the Bundt pan liberally and pour in some flour. Shake the pan so the flour covers all of the buttered pan. Shake out excess and set pan aside.
In a medium bowl, sift flour, baking powder and salt. Set aside.
In the bowl of a stand mixer with the paddle attachment, cream butter and sugar for 2-3 minutes until pale in color.
Add the zest and both extracts and mix once.
With mixer running, add one egg at a time and once combined, scrape the bowl and mix again.
Alternate adding the flour mixture and buttermilk until combined, scrape the bowl and mix one last time.
Fold in the raspberries and chocolate chips.
Pour the batter into the prepared pan and bake for 55-60 minutes until a toothpick comes out clean. Ours took exactly 58 minutes.
Remove to a rack to cool in the pan for 30 minutes.
After 30 minutes, invert a serving platter or plate over the top of the cake and flip upside down to release the cake. Cool completely.
Once cooled, make the glaze.
In a microwave safe bowl, place the chocolate chips, raspberry preserves and the cream or milk and microwave in 15 second bursts stirring with a spoon each time until creamy and liquid. Alternately, place a small sauce pan with a few inches of water on to boil and once boiling, remove from heat and place the bowl with the chocolate, raspberries and milk or cream over and stir until melted.
Drizzle the chocolate glaze over the top of the cake and present the dish with fresh raspberries in the center and around the edge.
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