Chocolate Raspberry Bundt Cake

Chocolate Raspberry Bundt Cake marries rich chocolate flavors with the tartness of fresh raspberries. The vibrant raspberries not only scattered throughout provide a refreshing contrast, but also enhancing the overall flavor profile. This recipe is worth to try when you prepare the dessert for your family.

Ingredients

Cake

• 1 cup of melted butter
• 2 large eggs
• 2 cups of granulated sugar
• 1 cup of milk
• 1 cup of water
• 1 teaspoon of vanilla extract
• 3 cups of all-purpose flour
• 3/4 cup of unsweetened cocoa powder
• 2 teaspoons of baking powder
• 1/4 teaspoonof salt

Filling

• 12 ounces of cream cheese, softened
• 1/3 cup of granulated sugar
• 1 cup of semi-sweet chocolate chips
• 1 teaspoon of vanilla extract
• 1 1/2 cups of fresh raspberries

Directions

Preheat the Oven: Begin by setting your oven to 375°F to ensure it reaches the right temperature for baking.

Prepare the Baking Pan: Generously grease a bundt or tube pan with butter or non-stick spray to prevent the cake from sticking once baked.

Make the Cream Cheese Filling: In a mixing bowl, combine the softened cream cheese with the granulated sugar and vanilla extract. Use an electric mixer to beat the mixture until it’s smooth and creamy. Once well blended, gently fold in the chocolate chips and set this mixture aside for later use.

Prepare the Cake Batter: In a separate large bowl, sift together the all-purpose flour, unsweetened cocoa powder, baking powder, and salt. This step helps to aerate the dry ingredients and ensures an even distribution of the leavening agents.

Mix the Wet Ingredients: In another bowl, crack the eggs and beat them lightly. Gradually add the granulated sugar while continuing to beat the mixture until it becomes thick and takes on a pale yellow color. Next, incorporate the melted butter, followed by the milk, water, and vanilla extract, mixing until everything is well combined.

Combine Dry and Wet Ingredients: Slowly add the sifted dry ingredients to the wet mixture, stirring until just combined. Be careful not to over mix; a few lumps are perfectly fine.

Layer the Batter and Filling: Pour half of the prepared cake batter into the greased pan, spreading it evenly across the bottom. Next, take spoonfuls of the cream cheese filling and drop them evenly over the batter. Sprinkle the fresh raspberries on top of the cream cheese filling, ensuring an even distribution. Finally, cover the filling with the remaining half of the cake batter, smoothing it out gently.

Bake the Cake: Place the pan in the preheated oven and bake for approximately 1 hour and 15 minutes, or until a toothpick inserted into the center comes out clean. Keep an eye on the cake towards the end of the baking time to avoid overcooking.

Cool and Serve: Once baked, remove the cake from the oven and allow it to cool in the pan for about 10-15 minutes. Then,  invert the cake onto a wire rack to cool completely before serving.