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!
- 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
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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