The best chocolate bundt cake is decadent, yet simple, filled with fresh raspberry flavor. This is the perfect Valentine's Day dessert.
Few can claim their recipes are 'the best". However, when your recipes bring home blue ribbons and national baking awards that is what makes them truly the best. This simple chocolate bundt cake took home accolades from a local, regional and national contest sponsored by Crisco, Hershey, KitchenAid, McCormick as well as Good Housekeeping magazine.
The Crisco American Baking Celebration took place in 1993. Three glorious days in NYC celebrating the best of the best baking all across our nation. My delightful homemade cake is called Chocolate Raspberry Avalanche Cake. This one bowl cake is simply glazed with a sweet raspberry syrup (or liqueur) and filled with fresh raspberries. Cut out a slice and you get an avalanche of raspberries.
What is the secret to award winning cakes
- Great ingredients from reliable brands
- Sifting the dry ingredients together
- Ingredients at room temperature
- Accurate ingredient measurements
- The freshest fresh ingredients like these stunning raspberries
And here is a pro tip: bloom the cocoa powder in the hot coffee to develop a more intense chocolate flavor.
The procedure for making the best chocolate bundt cake is so easy. Start by whisking your sifted dry ingredients together. Then beat in your wet ingredients in the order given in the recipe card. Pour into your greased bundt pan and bake. Finally, brush on the raspberry syrup while the cake is still warm. Just before serving add a dusting of powdered sugar and fill the center with perfectly beautiful fresh raspberries.
Bonus! This cake can be made two days in advance. The chocolate-raspberry flavor only becomes more intense and delicious. Don't forget to add the powdered sugar and fresh raspberries just before serving.Print
Deliciously simple chocolate bundt cake with fresh raspberries.
1 cup hot coffee
6 tablespoons (36 g) unsweetened cocoa powder
2 cups (256 g) cake flour, sifted
2 cups (400 g) granulated sugar
1 ½ teaspoons baking soda
1 teaspoon salt
¾ cup Butter Flavor Crisco
½ cup milk
1 teaspoon raspberry extract (optional)
¼ cup raspberry-flavored liqueur or syrup
- Heat oven to 350 degrees. Grease 10-inch (12-cup) bundt pan with no-stick baking spray.
- Mix hot coffee and cocoa powder; set aside.
- Whisk flour, granulated sugar, baking soda and salt in large bowl.
- Add coffee mixture and shortening. Beat at low speed of electric mixer until dry ingredients are moistened.
- Add milk; beat at medium speed 1-½-minutes.
- Add eggs, 1 at a time, beating well after each addition.
- Pour into prepared pan. Bake for 40-45 minutes or until toothpick inserted in center comes out clean. Do not overbake. Cool 10 minutes before removing from pan.
- Place cake, fluted side up, on wire rack. Cool 10 minutes.
- Brush top and side with liqueur or syrup. Cool completely.
- Dust top with confectioners' sugar. Place cake on serving plate. Fill center with raspberries.
This recipe can also make 6 mini bundt cakes.
This cake can be made two days in advance. The flavor only becomes more intense and delicious.
If raspberry is not your thing feel free to substitute other flavors that you feel go well with chocolate like vanilla, hazelnut, coconut, almond.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: dessert
- Method: oven
- Cuisine: American
Keywords: bundt cake, simple chocolate cake, raspberry, Valentine's Day