VALENTINE RECIPE: Chocolate Raspberry Bundt Cake - The Nibble Webzine Of Food Adventures VALENTINE RECIPE: Chocolate Raspberry Bundt Cake
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VALENTINE RECIPE: Chocolate Raspberry Bundt Cake

Chocolate and raspberries are a match made in heaven (photo © courtesy Annalise | Completely Delicious | Go Bold With Butter).

[2] Look for the reddest raspberries you can find. They’ll give more red color to the cake.


Here’s another delicious Valentine recipe from Annalise of Completely Delicious, sent to us via Go Bold With Butter. Everyone thinks they’re getting a conventional chocolate cake, until slicing it reveals the raspberry surprise. The raspberries blend into the cake as it bakes, creating little bursts of bright flavor to contrast with the rich chocolate.

This combination of chocolate and fresh raspberries in a buttery Bundt cake is a match made in heaven (just like you and your Valentine?).

Personally, we’re not keen on the powdered sugar garnish. Many people like it, but it just ends up all over the place (including our clothes!).

> The history of the Bundt cake.

> The history of raspberries.

> The history of chocolate.

Ingredients For A 9-Inch Cake

  • 2-1/2 cups all-purpose flour
  • 1 cup unsweetened cocoa
  • 1 teaspoon salt
  • 2-1/2 teaspoons baking soda
  • 1-1/4 cups unsalted butter
  • 2 cups sugar
  • 3 large eggs
  • 2 teaspoons vanilla
  • 1-1/2 cups buttermilk
  • 1 cup fresh raspberries
  • Garnish: powdered sugar
  • Optional garnish: whipped cream*
  • Optional garnish: fresh raspberries

    1. PREHEAT the oven to 350°F. Butter and flour a 9-inch bundt pan.

    2. COMBINE the flour, cocoa, salt, and baking soda in a medium bowl. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugar until pale and fluffy. Add the eggs, mixing after each, and stir in the vanilla. Add the dry ingredients in 3 batches, alternating with the buttermilk, scraping down bowl as needed.

    3. SPOON the batter into the prepared pan. Sprinkle the raspberries on top (they will sink as the cake bakes). Bake 45-60 minutes, until a toothpick inserted into the center of the cake comes out with a few moist crumbs.

    4. LET the cake cool completely in the pan, then turn it out onto a plate or cake stand. Sprinkle with powdered sugar and garnish with whipped cream and additional raspberries.


    *For more raspberry flavor, add a tablespoon of Chambord or other raspberry liqueur into the whipped cream.


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