Double Chocolate Raspberry Bundt Cake with Chocolate Ganache

February 11, 2021

Double Chocolate Raspberry Bundt Cake with Chocolate Ganache

Prep time: 20 minutes

Baking time: 46 minutes

Resting time: 30-40 minutes

I love everything Chocolate! Most any type of chocolate is fine with me!! Add Raspberries and the tart sweetness of the combination is luscious! Typically I would have topped this double chocolate Raspberry Bundt Cake, not only with chocolate ganache but also with chocolate swirls or flakes of chocolate or chocolate chips; however, as I made this cake around Valentine's week, and for a Valentine's dessert option, I have topped it with Raspberries. However, should you want to make this more "chocolate-y" (cos' let's face it who doesn't like more chocolate!) you can add any number of the chocolate topping ideas here.

Ingredients:

For the Raspberry Puree:

* 1cup Raspberries fresh or frozen

* 2tbsp Granulated Sugar

* 2tbsp Water

For the Cake:

* 2cups All Purpose Flour

* 2/3cup Cocoa Powder

* 3/4tsp Baking Powder

* 1/4tsp Baking Soda

* 1/2tsp Salt

* 1/2cup + 2tbsp Unsalted Butter, at room temperature

* 1 + 1/2cups Granulated Sugar

* 2 Eggs at room temperature

* 2tsp Vanilla Extract

* 1cup Buttermilk at room temperature

* 1tsp Instant Espresso Powder

* 1tbsp Boiling Water

* 1/4cup Raspberry puree

* 1/3cup Semi-sweet Chocolate Chips, or chocolate finely chopped

For the Ganache:

* 1/2cup Whipping Cream

* 1cup Semi-sweet Chocolate chopped, or chocolate chips

* Pinch of Salt

For the Topping:

* Chocolate chips, flakes or swirls

Note: I used Red Raspberries!

Directions:

1. Pre-heat oven to 350degrees F. Spray a 10 cup Bundt cake pan with cooking spray. Set aside. Combine the raspberries, sugar and water in a pan, and bring to a boil. Reduce heat to low and let the mixture simmer for a few minutes. Once the raspberries have been infused with sugar, take it off the heat, and strain the mixture through a sieve. Leave to cool.

2. Combine the flour, cocoa powder, baking soda, baking powder and salt in a bowl. Whisk to combine. Set aside.

3. Using a stand mixer with paddle attachment, beat the butter and sugar, on medium - high until creamy and fluffy.

4. Reduce speed to low and add in the eggs one at a time, beating in-between additions. Then add vanilla.

5. Next add in the dry ingredients and the buttermilk starting and ending with the dry. Start with 1/3 of the dry, then 1/2 of the buttermilk and so on. Mix just enough to incorporate, and scrape down the sides and bottom of the bowl, in between additions.

6. Mix the espresso powder with the boiling water. Add into the mixture and beat just to combine. Add in the raspberry puree/juice (after straining).

7. Fold in the chocolate chips. Transfer the batter to the prepared Bundt cake pan. Tap the pan a few times to ensure any air bubbles are released. Bake at 350degress for 44-48 minutes. Baking times may differ based on your oven temperature. The cake is ready when inserted toothpick comes out with a few crumbs on it.

8. Leave the cake in the pan to cool (on wire rack) for 10 to 15 minutes, and then invert on to a wire rack to cool fully.

9. To make the chocolate ganache, place the chopped chocolate and salt in a heat proof bowl. Place the whipping cream in a pan and bring it to simmer, over medium heat. Take off the heat, and pour it over the chocolate in the bowl. Leave it for 1-2 minutes, and then whisk using a hand whisk until the mixture becomes smooth and glossy.

10. Place the wire rack with the cake on it, on a wax paper. Pour the ganache over the Bundt cake while the ganache is still warm, and easy to pour. Sprinkle the topping of your choice over the ganache while still wet. Leave to set for an hour or 2 prior to cutting into the Bundt cake.

Enjoy!!