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 Bowls, measuring cups and spoons
- 1 Bundt Cake Pan (12 cup pan)
Ingredients
Chocolate Bundt Cake
- ¾ Cup Cocoa Powder Use a combination of dark cocoa powder and regular cocoa powder for a richer chocolate taste and appearance.
- 2 Cups All Purpose Flour
- 2 Cups Granulated Sugar
- 2 Tablespoons Corn Starch
- 2 teaspoons Baking Powder
- ½ teaspoon Baking Soda
- ¾ Cup Vegetable or Canola Oil
- 4 Large Eggs Room temperature
- 1 ¼ Cup Brewed Coffee May substitute water
Raspberry and Cream Filling
- 1 pint fresh raspberries
- 1 Cup heavy cream
- 2 Tablespoons Powdered Sugar
Chocolate Glaze
- 8 Ounces Chocolate, chopped (8 ounces)
- 6 Ounces 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, cocoa powder, 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 cake onto the cooling rack and allow to cool for at least an hour.
Chocolate Glaze
- Place 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 powdered 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 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.
- Replace top half of the cake over the bottom half.
- Place cake on a cooling rack. Pour glaze icing over cake. Allow the glaze to set up for about an hour. Once set, move cake to a serving plate. Store cake in refrigerator until ready to serve.
Video
Nutrition
Calories: 639kcalCarbohydrates: 75gProtein: 4gFat: 39gSaturated Fat: 18gPolyunsaturated Fat: 9gMonounsaturated Fat: 8gTrans Fat: 1gCholesterol: 53mgSodium: 218mgPotassium: 253mgFiber: 5gSugar: 50gVitamin A: 660IUVitamin C: 10mgCalcium: 91mgIron: 2mg
Tried this recipe?Let us know how it was!