Chocolate Raspberry Bundt Cake Recipe
This Chocolate Raspberry Bundt cake recipe will wow your guests! It consists of a rich chocolate Bundt cake filled with fresh raspberries and cream. To top it all off a creamy chocolate glaze is poured over the cake.
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The light-as-air cream and raspberry filling are the surprise element in this glazed chocolate Bundt cake. Most often Bundt cake fillings are added before baking the cake which prevents you from using fresh whipped cream. A little extra effort is needed for this cake as a tunnel will be dug out of the cake after baking. Then you add the yummy surprise filling and finish it off with a rich glaze!
Tips for Making the Chocolate Raspberry Bundt Cake:
Bundt Cake Pan:
A high-quality Bundt cake pan is an essential tool for success whenever making a Bundt cake. A non-stick metal pan is best to use.
I prefer to use a baking spray when making Bundt cakes. Butter can solidify after the cake cools making it harder to release from the pan. You may also use a sifter to apply a thin coating of cocoa powder into the pan after applying the spray.
Ingredients:
Chocolate Bundt Cake:
- Cocoa powder: I like to use a combination of black cocoa powder and regular cocoa. This gives the cake a darker appearance and richer flavor. Of course, not everyone has ‘black cocoa powder’ on hand – so any Dutch processed cocoa will work fine. Additionally, cocoa powder has a tendency to clump so I recommend sifting the powder.
- All-purpose flour: my preference is to use an unbleached flour, but any AP flour will work.
- Granulated sugar
- Corn starch: this will soften the crumb of the cake
- Baking powder and baking soda
- Eggs
- Vegetable or canola oil
- Brewed coffee (cooled) or water: coffee it will enhance the chocolate flavor of the cake
Raspberry Cream filling:
- Confectioners’ sugar
- Heavy whipping cream
- Fresh raspberries
Chocolate Glaze:
- Bittersweet Chocolate, chopped
- Unsalted butter, room temperature
- Corn syrup, light
- Water
Assembling the Chocolate Raspberry and Cream Cake:
- After baking the Bundt cake, place on a cooling rack for 15 minutes. After 15 minutes, invert the cake onto the cooling rack and allow to cool for at least an hour.
- Using a serrated knife, slice off the top half of the Bundt cake. Carefully remove the top and set aside
- Cut two concentric circles in the middle of the bottom part of the Bundt cake (cut down approximately 1 inch into the cake – do not slice all the way to the bottom of the cake).
- Using a spoon, dig out a tunnel between the two circles you just cut. Discard the scrapes.
- Add a layer of raspberries into the tunnel. Pipe or spoon cream over the raspberries. Add more raspberries over the cream.
- Place the top half of the cake over the bottom half.
- Place the cake on a cooling rack. Pour glaze icing over the cake. Allow the glaze to set up for about an hour. Once set, move the cake to a serving plate and store in the refrigerator if not serving immediately.
I hope you enjoy this glazed chocolate Bundt cake with raspberries and cream as much as my family and friends do!
Chocolate Raspberry and Cream Bundt Cake
A rich chocolate Bundt cake filled with fresh raspberries and cream and covered with a chocolate glaze.
Equipment
- Hand Mixer or
- 1 Liquid Measure Cups
Ingredients
Chocolate Bundt Cake
- 75 Grams Cocoa Powder (3/4 cup) Use a combination of dark cocoa powder and regular cocoa powder for a richer chocolate taste and appearance.
- 265 Grams All Purpose Flour (2 cups)
- 400 Grams Granulated Sugar (2 cups)
- 2 TBSP Corn Starch
- 2 tsp Baking Powder
- 1/2 tsp Baking Soda
- 3/4 Cup Vegetable or Canola Oil (6 fluid ounces)
- 4 Large Eggs Room temperature
- 1 1/4 Cup Brewed Coffee (10 fluid ounces) May substitute water
Raspberry and Cream Filling
- 1 pint fresh raspberries
- 8 fluid ounces heavy cream (1 cup)
- 2 Tablespoons Confectioners' Sugar
Chocolate Glaze
- 226 grams Chocolate, chopped (8 ounces)
- 170 grams Unsalted butter, room temperature (6 ounces)
- 2 tablespoons Corn syrup, light
- 1 tablespoon Water
Instructions
Bundt Cake
- Preheat oven to 350°
- Prepare a Bundt cake pan by spraying generously with baking spray.
- Combine flour, sugar, cornstarch, baking powder and baking soda in the bowl of a stand mixer. If mixing by hand or with a hand mixer, combine ingredients in a large mixing bowl.
- Add oil and eggs and mix until combined.
- Slowly pour brewed coffee into bowl while continuing to mix, scraping the bowl occasionally. The batter should be smooth.
- Bake for 50 – 60 minutes (toothpick inserted into the center of the cake should come out clean).
- Place cake on a cooling rack for 15 minutes. After 15 minutes, invert the cake onto the cooling rack and allow to cool for at least an hour.
Chocolate Glaze
- Place the chocolate, butter, corn syrup and water in a heat-proof bowl. Heat in the microwave for 30 second bursts at 50% power until melted. Stir between each heating. Alternatively, heat over a pot with simmering water and stir often (note: bottom of bowl should not touch the water).
- Set the chocolate glaze aside until it cools just slightly (approximately 10 minutes).
Whipped Cream Filling
- Whip heavy cream and confectioners' sugar until medium peaks form. Place whipped cream in a piping bag and place in the refrigerator until ready to use.
Assemble Cake
- Using a serrated knife, slice off the top half of the Bundt cake. Carefully remove the top and set aside (note: this should only be done after the cake has completely cooled or it will be too soft to handle).
- Cut two concentric circles in the middle of the bottom part of the Bundt cake (slice down approximately 1 inch into the cake – do not slice all the way to the bottom of the cake).
- Using a spoon, dig out a tunnel of cake between the two circles you just cut. Discard the scrapes.
- Add a layer of raspberries into the tunnel. Pipe or spoon cream over the raspberries. Add more raspberries over the cream.
- Place the top half of the cake over the bottom half.
- Place the cake on a cooling rack. Pour glaze icing over the cake. Allow the glaze to set up for about an hour. Once set, move the cake to a serving plate. Keep cake in the refrigerator.
Video
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