This easy Chocolate Raspberry Bundt Cake is moist and totally packed with chocolatey flavor. A great easy dessert to make for any occasion!
I love every single thing about this yummy cake, including how easy it is to make. The only teeny-tiny hiccup I ran into was getting the cake out of the pan intact. The raspberries and jam made the bottom of the cake a little extra gooey, which is delicious but just a tad messy.
Allow the cake to cool for 10 full minutes before trying to separate it from the pan and use a butter knife to loosen the sides before inverting it onto a serving plate. If you do lose a few little chunks, put them back in place, cover with ganache and no one will ever know.
HOW TO MAKE CHOCOLATE RASPBERRY BUNDT CAKE
STEP 1
Preheat the oven to 350°F and generously spray a 12-cup bundt can with cooking spray. Using a stand mixer fitted with the paddle attachment (or a large mixing bowl with a hand mixer), combine the butter, sugar, eggs and vanilla and beat on medium speed until creamy and free of lumps.
STEP 2
In a separate bowl, combine the flour, cocoa powder, baking powder, baking soda and salt. Mix well. Gradually add to the butter mixture and beat on medium speed until just combined.
Add the sour cream and Nutella and mix until combined. Add the coffee and milk and mix on medium speed for 30 seconds. Fold in the 1 cup of fresh raspberries and the chocolate chips.
STEP 3
Pour 2/3 of the batter into the prepared pan. Spoon the raspberry jam over the batter in the pan, creating a circle in the middle.
Top with the remaining batter and bake in the preheated oven for 40-50 minutes, or until a toothpick inserted into the center comes out clean. Let cool in the pan for 10 minutes.
Use a butter knife to loosen cake from edges of pan and carefully invert the cake onto a serving plate. Allow to cool completely. Prepare the Chocolate Ganache while the cake is baking and cooling.
Spread the ganache onto the cake and top with raspberries. Cut and serve!
WHAT IS THE DIFFERENCE BETWEEN GANACHE AND GANACHE FROSTING
Ganache and Ganache Frosting are made with the same ingredients, but using different ratios of cream to chocolate. Ganache usually refers to a glaze that is drizzled over baked goods and ganache frosting refers to a spreadable frosting or filling for baking goods.
Allowing ganache to cool in the fridge will make it thicker (much like the frosting), but it also causes it to lose its “drippy” quality that ganache is known for.
A more glaze-like ganache would be tasty, as well, but I loved the more spreadable version for this particular cake. This was a cake that went straight to the freezer because consuming entire cakes in one sitting is frowned upon.
OTHER DELICIOUS CHOCOLATE BAKING RECIPES
- Chocolate Cupcakes are perfect and super easy to make. They act as a solid base for any type of frosting. These cupcakes are moist, flavorful and chocolatey, making them the best easy dessert for any occasion!
- This Chocolate Sheet Cake Recipe is ridiculously easy to make, it is super moist and it is the perfect dessert to feed a crowd. Chocolate Buttercream Frosting tops it off perfectly, making a delicious cake for any type of gathering.
- Wacky Chocolate Cake was a popular dessert during the Depression Era because it requires very few ingredients and it is made with total ease. Combine everything in a single pan with no eggs or butter required!
- Turn up the YUM on chocolate cake by adding crunch and an irresistible Caramel Frosting! A layer of chocolate crunch is hidden inside the cake for an extra bit of yummy surprise.
- If you can’t decide between cookies and brownies, you’ve found the perfect dessert. You get both with one recipe! These Chocolate Brownie Cookies are chewy, crispy, crinkly, chocolatey, unique and absolutely irresistible!
- Hot Cocoa Cookies are like having a cup of hot chocolate, except in cookie form. Chocolate oozes from the centers of these marshmallow-topped treats. These rich cookies are perfect for holiday parties and dessert trays!
- These Chocolate M&M’s Cookies are THE BEST! They are easy to make, they’re irresistible and they are FUN! Throw in extra M&M’s, just ’cause.
Chocolate Raspberry Bundt Cake
Ingredients
- 1/2 cup salted butter softened (1 stick)
- 2 cups granulated sugar
- 3 large eggs
- 2 tsp vanilla extract
- 2 cups all-purpose flour
- 2/3 cup cocoa powder
- 1 tsp baking powder
- 2 tsp baking soda
- 1 tsp salt
- 1/2 cup sour cream
- 1/2 cup Nutella
- 1/2 cup brewed coffee cooled
- 1/2 cup milk room temperature
- 1 cup fresh raspberries chopped
- 1 cup dark chocolate chips
- 1/2 cup raspberry jam seedless
- 1 batch chocolate ganache
- extra raspberries for topping
Instructions
- Preheat the oven to 350°F and generously spray a 12-cup bundt can with cooking spray. Using a stand mixer fitted with the paddle attachment (or a large mixing bowl with a hand mixer), combine the butter, sugar, eggs and vanilla and beat on medium speed until creamy and free of lumps.
- In a separate bowl, combine the flour, cocoa powder, baking powder, baking soda and salt. Mix well. Gradually add to the butter mixture and beat on medium speed until just combined. Add the sour cream and Nutella and mix until combined. Add the coffee and milk and mix on medium speed for 30 seconds. Fold in the 1 cup of fresh raspberries and the chocolate chips.
- Pour 2/3 of the batter into the prepared pan. Spoon the raspberry jam over the batter in the pan, creating a circle in the middle. Top with the remaining batter and bake in the preheated oven for 40-50 minutes, or until a toothpick inserted into the center comes out clean. Let cool in the pan for 10 minutes. Use a butter knife to loosen cake from edges of pan and carefully invert the cake onto a serving plate. Allow to cool completely. Prepare the Chocolate Ganache while the cake is baking and cooling.
- Spread the ganache onto the cake and top with raspberries. Cut and serve!
Hi Lynn,
Can I eliminate the coffee and Nutella without compromising the taste?
You can eliminate those and add more chocolate if you wish or just omit them. Thanks for asking!
This looks and sounds amazing. I would love to make it, but I need to find a substitute for Nutella (nut allergies). Any ideas?
Hi Lynn, I haven’t used any nut free options but I see there are many out there. Let me know if you find one! Otherwise, just omitting it would work too. You’ll have a great fudgy chocolate.
Holy cow, I want to dive in and swim around in that chocolate ganache! Your food photography captures the moistest chocolate bundt cake I’ve ever seen! PINNING!
Well thank you! Mission accomplished then. Enjoy eating it!