Chocolate Raspberry Bundt Cake Recipe

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  • raspberry chocolate bundt cake final 3

    This is the time of year for decadent chocolate desserts whether you’re looking for a special dessert for Valentine’s Day or just a special date night on a cold winter night. This chocolate raspberry bundt cake is rich and moist with wonderful chocolate and raspberry flavor and a creamy ganache frosting.

    Chocolate Raspberry Bundt Cake Recipe

    Whip up this decadent dessert for a V-Day date night with your honey!

    By
    Published:
    Prep Time:
    Cook time:
    Servings: 8

    Ingredients:

    • cocoa powder: ¾ cup
    • cake flour: 2½ cups
    • baking powder: 1 teaspoon
    • salt: ½ teaspoon
    • butter, room temperature: 1 cup
    • sugar: 1 cup
    • eggs: 4
    • vanilla: 1 teaspoon
    • milk: ¾ cup
    • raspberry jam: 1 cup
    • fresh raspberries for garnishing: 6
    • whipped topping for garnishing: one can
    • bittersweet chocolate, chopped: 8 ounces
    • heavy cream: ½ cup

    Directions:

    Step 1: Preheat the oven to 350 degrees F.

    Step 2: Spray a bundt pan with non stick cooking spray with flour added.

    Step 3: Cream together the butter and sugar in a large mixing bowl.

    Step 4: Add the eggs and beat thoroughly.

    Step 5: Add the vanilla and milk, and mix until completely combined.

    Step 6: In a separate mixing bowl sift together the cake flour, baking powder, and salt.

    Step 7: Slowly add the dry ingredients to the butter and sugar mixture until everything is combined.

    Step 8: Fold in the raspberry jam.

    Step 9: Pour into the sprayed bundt pan and bake at 350 degrees F for 40 to 50 minutes or until a toothpick inserted into the center comes out clean.

    Step10: Remove from the oven and let the cake cool in the pan for about 10 to 15 minutes.

    Step 11: Turn the cake out onto a cooling rack and let it cool completely.

    Step 12: While the cake is cooling cover a round 12 inch cake board with cake foil.

    Step 13: Level the bottom of the cake with a serrated cake knife, and place the cake back on the cooling rack with another pan underneath.

    Step 14: Chop the bittersweet chocolate into chunks, then add it to a food processor to chop until fine.

    Step 15: Combine the bittersweet chocolate and the heavy cream in a saucepan and heat on low until the chocolate melts and the ingredients combine to form a chocolate ganache.

    Step 16: Pour the melted ganache frosting over the top of the cake all the way around.

    Step 17: Let the cake sit for a few minutes so the ganache can harden. Carefully lift the cake up from the bottom and place it onto the covered cake board.

    Step 18: Garnish with 6 rosettes of whipped topping.

    Step 19: Add a fresh raspberry to the center of each whipped-topping rosette.

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