Heavenly Chocolate Raspberry Bundt Cake
Indulge in the decadence of this Heavenly Chocolate Raspberry Bundt Cake, a showstopping dessert that perfectly marries rich chocolate flavor with the tart sweetness of fresh raspberries. Made with a combination of cocoa powder, semi-sweet chocolate chips, and a luscious chocolate glaze, this moist and tender cake is elevated by the surprising depth of strong brewed coffee and the tangy creaminess of buttermilk. Fresh raspberries folded into the batter bring bursts of fruity brightness to every bite, while a velvety glaze cascades over the intricate ridges of its bundt shape for a stunning presentation. Ideal for special occasions or as an indulgent treat, this cake is simple to make yet impressively elegant. Serve slices with a dusting of powdered sugar or a dollop of whipped cream for a dessert that’s as beautiful as it is delicious.
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 0.75 cups unsweetened cocoa powder
- 1.5 cups granulated sugar
- 0.5 cups brown sugar, packed
- 2 teaspoons baking powder
- 1 teaspoons baking soda
- 0.5 teaspoons salt
- 0.5 cups butter, melted and cooled
- 0.25 cups vegetable oil
- 3 large eggs
- 2 teaspoons vanilla extract
- 1 cups buttermilk
- 0.5 cups strong brewed coffee, cooled
- 1.5 cups fresh raspberries
- 1 cups semi-sweet chocolate chips
- powdered sugar (for dusting, optional)
- 4 ounces semi-sweet chocolate, chopped (for glaze)
- 0.5 cups heavy cream (for glaze)
Instructions
Preheat your oven to 350°F (175°C) and grease a 10-cup bundt pan with butter or non-stick baking spray. Dust lightly with cocoa powder for extra non-stick protection.
In a large mixing bowl, whisk together the flour, cocoa powder, granulated sugar, brown sugar, baking powder, baking soda, and salt.
In a separate medium bowl, whisk together the melted butter, vegetable oil, eggs, vanilla extract, buttermilk, and brewed coffee until well combined.
Gradually pour the wet ingredients into the dry ingredients, stirring until a smooth batter forms. Be careful not to overmix.
Gently fold in the fresh raspberries and semi-sweet chocolate chips, taking care not to crush the raspberries.
Pour the batter evenly into the prepared bundt pan, smoothing the top with a spatula.
Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center comes out with only a few moist crumbs.
Remove the cake from the oven and let it cool in the pan for 15-20 minutes. Then, carefully invert the cake onto a wire rack to cool completely.
For the chocolate glaze, heat the heavy cream in a small saucepan over medium heat until it just begins to simmer. Remove from heat and pour over the chopped semi-sweet chocolate. Let sit for 2-3 minutes, then stir until the chocolate is fully melted and the glaze is smooth.
Drizzle the chocolate glaze evenly over the cooled bundt cake. Let the glaze set for about 15 minutes before serving.
Optional: Dust the cake with powdered sugar for an elegant finishing touch.
Slice and serve this heavenly chocolate raspberry bundt cake. Enjoy!
Nutrition Facts
Calories |
6470 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 323.5 g | 415% | |
| Saturated Fat | 167.6 g | 838% | |
| Polyunsaturated Fat | 34.1 g | ||
| Cholesterol | 1001 mg | 334% | |
| Sodium | 3931 mg | 171% | |
| Total Carbohydrate | 927.7 g | 337% | |
| Dietary Fiber | 102.2 g | 365% | |
| Total Sugars | 583.3 g | ||
| Protein | 112.5 g | 225% | |
| Vitamin D | 6.2 mcg | 31% | |
| Calcium | 929 mg | 71% | |
| Iron | 54.6 mg | 303% | |
| Potassium | 4546 mg | 97% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
