Chocolate Raspberry Bundt Cake
Mar 22, 2014 23:06:38 GMT -5
Post by PurplePuppy on Mar 22, 2014 23:06:38 GMT -5
Chocolate Raspberry Bundt Cake
Yield: 1 9-inch bundt cake
A rich chocolate bundt cake filled with fresh raspberries is the perfect dessert, especially topped with whipped cream and more raspberries.
Ingredients
2 1/2 cup (300 grams) all-purpose flour
1 cup (85 grams) unsweetened cocoa
1 teaspoon salt
2 1/2 teaspoons baking soda
1 1/4 cup (280 grams) unsalted butter, at room temperature
2 cups (400 grams) sugar
3 large eggs
2 teaspoons vanilla
1 1/2 cup (355 ml) buttermilk
1 cup (120 grams) fresh raspberries
Powdered sugar, for serving
Whipped cream, for serving
Additional raspberries, for serving
Instructions
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.
Yield: 1 9-inch bundt cake
A rich chocolate bundt cake filled with fresh raspberries is the perfect dessert, especially topped with whipped cream and more raspberries.
Ingredients
2 1/2 cup (300 grams) all-purpose flour
1 cup (85 grams) unsweetened cocoa
1 teaspoon salt
2 1/2 teaspoons baking soda
1 1/4 cup (280 grams) unsalted butter, at room temperature
2 cups (400 grams) sugar
3 large eggs
2 teaspoons vanilla
1 1/2 cup (355 ml) buttermilk
1 cup (120 grams) fresh raspberries
Powdered sugar, for serving
Whipped cream, for serving
Additional raspberries, for serving
Instructions
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.