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!
Calories: 524kcal | Carbohydrates: 80g | Protein: 8g | Fat: 21g | Saturated Fat: 15g | Cholesterol: 79mg | Sodium: 539mg | Potassium: 318mg | Fiber: 4g | Sugar: 54g | Vitamin A: 389IU | Vitamin C: 4mg | Calcium: 125mg | Iron: 3mg
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