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Chocolate Raspberry Bundt Cake
This easy Chocolate Raspberry Bundt Cake is moist and delicious with chocolate chips and fresh raspberries throughout, then topped with a decadent ganache.
Ingredients
Butter and flour to grease an 8-cup Bundt pan
2 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
2 sticks softened butter
1 1/2 cups granulated sugar
Zest of one orange
1/2 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
Glaze
1/2 cup semi-sweet chocolate chips
2 tablespoons raspberry jelly or preserves
2 tablespoons milk or cream
1 6-ounce package red raspberries, for garnish
Instructions
- 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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