Ingrédients pour Raspberry Chocolate Chip Bundt Cake
- Frozen Unsweetened Raspberries
- 1/2 cup powdered sugar
- 1 cup (2 sticks) unsalted butter
- 1 3/4 cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup sour cream
- 2 cups chocolate chips
- Light Cream
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Comment préparer Raspberry Chocolate Chip Bundt Cake
- Preheat oven to 350°F (175°C). Grease and flour a 10-inch bundt pan.
- Measure 1 cup fresh raspberries. Gently thaw in a sieve, reserving the juice.
- Set aside the 1 cup of thawed raspberries. Thaw the remaining raspberries.
- Puree the thawed raspberries in a food processor, adding the reserved juice.
- Press the puree through a sieve to remove seeds.
- Stir in 1/2 cup powdered sugar into the raspberry puree.
- In a large bowl, cream together 1 cup (2 sticks) unsalted butter and 1 3/4 cups granulated sugar until light and fluffy.
- Beat in 4 large eggs, one at a time, then stir in 1 teaspoon vanilla extract.
- In a separate bowl, whisk together 3 cups all-purpose flour, 2 teaspoons baking powder, 1 teaspoon baking soda, and 1/2 teaspoon salt.
- Add half of the dry ingredients to the wet ingredients, mixing until just combined.
- Stir in 1 cup sour cream.
- Stir in the remaining dry ingredients and 1 cup chocolate chips.
- Pour half of the batter into the prepared bundt pan.
- Sprinkle with the reserved 1 cup of drained raspberries.
- Pour the remaining batter over the raspberries.
- Bake for 40-45 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let cool in the pan for 10 minutes.
- Invert the cake onto a wire rack to cool completely.
- Once cooled, transfer the cake to a serving plate.
- Carefully slide strips of waxed paper under the cake to catch drips.
- Melt 1 cup chocolate chips with 1/4 cup heavy cream in a double boiler or microwave until smooth.
- Pour the melted chocolate ganache over the cake, letting it drizzle down the sides.
- Remove the waxed paper.
- Serve with the raspberry sauce (recipe below).
Nutrition Information (Approximate per serving)
Sodium
28 g
Sugar
226g
Fat
115g
Carbs
31g
