Chocolate Raspberry Bundt Cake
Forget going out to eat or ordering takeout every time you crave Southern food. Try making Chocolate Raspberry Bundt Cake at home. This side dish has 752 calories, 11g of protein, and 36g of fat per serving. For $2.11 per serving, this recipe covers 19% of your daily requirements of vitamins and minerals. This recipe serves 8. 203 people have tried and liked this recipe. A mixture of sugar, raspberries, raspberries, and a handful of other ingredients are all it takes to make this recipe so yummy. It is a good option if you're following a lacto ovo vegetarian diet. From preparation to the plate, this recipe takes roughly 45 minutes. It is brought to you by Completely Delicious. Taking all factors into account, this recipe earns a spoonacular score of 57%, which is good. If you like this recipe, you might also like recipes such as Chocolate Raspberry Bundt Cake, Heavenly Chocolate Raspberry Bundt Cake, and Whole Wheat Chocolate Raspberry Cheesecake Bundt Cake.
Servings: 8
Ingredients:
2 1/2 teaspoons baking soda
1 1/2 cup (355 ml) buttermilk
3 large eggs
2 1/2 cup (300 grams) all-purpose flour
Powdered sugar, for serving
Additional raspberries, for serving
1 cup (120 grams) fresh raspberries
1 teaspoon salt
2 cups (400 grams) sugar
1 1/4 cup (280 grams) unsalted butter, at room temperature
1 cup (85 grams) unsweetened cocoa
2 teaspoons vanilla
Whipped cream, for serving
Equipment:
stand mixer
kugelhopf pan
bowl
oven
toothpicks
frying pan
Cooking instruction summary:
Preheat oven to 350 degrees. Butter and flour a 9-inch bundt pan.In a bowl, combine the flour, cocoa, salt and baking soda. In the bowl of a stand mixer fitted with a 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 additions, alternating with the buttermilk, scraping down the bowl as needed.Spoon the batter in the prepared bundt pan. Sprinkle the raspberries over the top, they will sink as the cake bakes. Bake until a toothpick inserted into the center comes out with a few moist crumbs, about 45-60 minutes.Let cool completely in the pan, then turn out onto a cake stand or plate. Sprinkle with powdered sugar and serve whipped cream and additional raspberries, if desired.
Step by step:
1. Preheat oven to 350 degrees. Butter and flour a 9-inch bundt pan.In a bowl, combine the flour, cocoa, salt and baking soda. In the bowl of a stand mixer fitted with a paddle attachment, beat the butter and sugar until pale and fluffy.
2. Add the eggs, mixing after each, and stir in the vanilla.
3. Add the dry ingredients in 3 additions, alternating with the buttermilk, scraping down the bowl as needed.Spoon the batter in the prepared bundt pan. Sprinkle the raspberries over the top, they will sink as the cake bakes.
4. Bake until a toothpick inserted into the center comes out with a few moist crumbs, about 45-60 minutes.
5. Let cool completely in the pan, then turn out onto a cake stand or plate. Sprinkle with powdered sugar and serve whipped cream and additional raspberries, if desired.
Nutrition Information:
covered percent of daily need
