Chocolate Raspberry and Cream Bundt Cake
This indulgent chocolate Bundt cake is filled with a creamy raspberry center and finished with a glossy chocolate glaze—perfect for holidays, birthdays, or any special occasion.
Equipment
- 1 Stand Mixer or hand mixer
- Bowls, measuring cups and spoons
- 1 Bundt Cake Pan (12 cup pan)
- 1 Pastry bag
Ingredients
Chocolate Bundt Cake
- ¾ Cup Cocoa Powder sift if necessary to remove lumps
- 2 Cups All Purpose Flour sift if necessary to remove lumps
- 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
- 6 Ounces Unsalted butter, room temperature
- 2 Tablespoons Corn syrup, light
- 1 Tablespoon Water
Instructions
Bundt Cake
- Preheat oven to 350℉ (180℃)
- 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.¾ Cup Cocoa Powder, 2 Cups All Purpose Flour, 2 Cups Granulated Sugar, 2 Tablespoons Corn Starch, 2 teaspoons Baking Powder, ½ teaspoon Baking Soda
- Add oil and eggs to bowl. Mix until well combined.¾ Cup Vegetable or Canola Oil, 4 Large Eggs
- Slowly pour the brewed coffee into the bowl while mixing continuously. Remember to scrape down the sides of the bowl as needed. The batter should become smooth and well combined.1 ¼ Cup Brewed Coffee
- 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.8 Ounces Chocolate, chopped, 6 Ounces Unsalted butter, room temperature, 2 Tablespoons Corn syrup, light, 1 Tablespoon Water
- Heat in the microwave in 30-second bursts at 50% power, stirring well between each. Alternatively, melt the ingredients by placing the bowl over a pot of simmering water—making sure the bottom of the bowl doesn’t touch the water—and stir frequently until smooth.
- 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.1 Cup heavy cream, 2 Tablespoons Powdered Sugar
- Place whipped cream in a pastry 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 about 1 inch deep into the center of the bottom of the Bundt cake - be careful not to cut all the way through to the bottom.
- 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 whipped cream over the raspberries. Add more raspberries over the cream.1 pint fresh raspberries
- 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
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