Chocolate Raspberry Cake
Deliciously simple chocolate bundt cake with fresh raspberries.
Equipment
- 1 bundt pan
Ingredients
- 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
- 3 eggs
- 1 teaspoon raspberry extract, optional
- ¼ cup raspberry-flavored liqueur or syrup
- confectioners' sugar
- Fresh raspberries
Instructions
- 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.
Notes
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.
Nutrition
Serving: 1sliceCalories: 270kcalCarbohydrates: 39gProtein: 4gFat: 11gSaturated Fat: 3gPolyunsaturated Fat: 3gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 32mgSodium: 264mgPotassium: 76mgFiber: 1gSugar: 27gVitamin A: 57IUCalcium: 20mgIron: 1mg
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