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.