This easy Chocolate Raspberry Bundt Cake is moist and totally packed with chocolatey flavor. A great easy dessert to make for any occasion!
This is a little embarrassing to admit, but…sometimes I may or may not imagine that I’m on a cooking or baking show and a renowned chef has just proposed a challenge to me. The other day while cruisin’ down the interstate, the imaginary chef in my head offered up a baking challenge that involved chocolate, cake and fruit. This Chocolate Raspberry Bundt Cake was the first thing to pop into my head and I made it for real in my kitchen a few hours later. It was everything I dreamed it to be and more. The cake is super chocolatey and moist and filled with yummy flavor. The raspberries complemented it perfectly and the Chocolate Ganache was super delicious when spread over the top. Chocolate Ganache FROSTING is amazing, too!
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.
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.
This Chocolate Raspberry Bundt Cake is a keeper and will be made again and again in my kitchen. Sometimes being a little bit food-obsessed pays off, ha!
Chocolate Raspberry Bundt Cake
- 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
- 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!