Ingredients for Heavenly Chocolate Raspberry Bundt Cake
- 1 cup (2 sticks) melted unsalted butter
- 3 large eggs
- 1 3/4 cups (350g) granulated sugar + 1/2 cup (100g) granulated sugar
- 1 cup (240ml) buttermilk
- 1/2 cup (120ml) water
- 2 teaspoons vanilla extract
- 2 1/2 cups (300g) all-purpose flour
- 3/4 cup (90g) unsweetened cocoa powder
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 8 ounces (225g) softened cream cheese
- 1/2 cup (60g) semi-sweet chocolate chips
- Fresh Raspberries
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How to Make Heavenly Chocolate Raspberry Bundt Cake
- Preheat oven to 375°F (190°C). Grease and flour a 10-inch bundt or tube pan.
- Make the cream cheese filling: In a medium bowl, cream together 8 ounces (225g) softened cream cheese, 1/2 cup (100g) granulated sugar, and 1 teaspoon vanilla extract until smooth and creamy.
- Stir in 1/2 cup (60g) semi-sweet chocolate chips and 1 cup (150g) fresh raspberries. Set aside.
- In a large bowl, whisk together 2 1/2 cups (300g) all-purpose flour, 3/4 cup (90g) unsweetened cocoa powder, 2 teaspoons baking powder, and 1/2 teaspoon salt.
- In a separate bowl, beat 3 large eggs with 1 3/4 cups (350g) granulated sugar until thick and pale yellow.
- Beat in 1 cup (2 sticks) melted unsalted butter, then add 1 cup (240ml) buttermilk, 1/2 cup (120ml) water, and 1 teaspoon vanilla extract. Mix until just combined.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Pour half of the batter into the prepared bundt pan.
- Spoon dollops of the cream cheese filling evenly over the batter.
- Sprinkle the remaining fresh raspberries over the filling.
- Pour the remaining batter over the filling and raspberries.
- Bake for 60-70 minutes, or until a wooden skewer inserted into the center comes out clean. Let cool in the pan for 10 minutes before inverting onto a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
11 g
Sugar
144g
Fat
69g
Carbs
19g
