Last weekend was my husband’s birthday so the cake I baked had to be a bit special. After much deliberation we chose to make a few adjustments to an existing recipe and baked Chocolate and Raspberry Bundt Cake. The recipe is very similar to the Chocolate Orange Bundt Cake I’ve made before. However this one is loaded with fresh raspberries and a top tip – how to make your own buttermilk.
So if you have a special occasion and want a tasty chocolate that will wow the crowds, then look no further. It is moist, rich and super chocolatey. My Chocolate and Raspberry Bundt Cake recipe is below.
Chocolate and Raspberry Bundt Cake
Ingredients
250g dark chocolate (I used 54% dark Belgian chocolate)
250g unsalted butter – cubed (plus some for greasing)
200g fresh raspberries (or defrosted ones that have been frozen)
150g self raising flour
175g plain flour
350g caster sugar
125ml buttermilk (or make your own)
4 large eggs
30g cocoa powder (plus some for dusting)
40ml rapeseed oil
half a teaspoon of bicarbonate of soda
Ganache
200g dark chocolate
100ml double cream
50g unsalted butter
Method
Preheat the oven to 140c fan
Melt a small amount of butter in the microwave and with a pastry brush grease the inside of the bundt tin. After greasing the tin lightly dust the inside with some cocoa powder. This helps to prevent the cake sticking.
Break up the chocolate into small pieces and put into a saucepan with butter.
Gently melt the chocolate and butter over a low heat until you have a smooth, silky chocolate sauce. Set aside to cool.
If you need to make your own buttermilk as the supermarket didn’t have any 
here is my top tip. Pour the milk into a jug and add half a teaspoon of either lemon juice or white vinegar and stir thoroughly. Leave to stand for 5 minutes and then use as normal.
In a small bowl whisk together the eggs, oil, raspberries and buttermilk.
Sift together the flour, cocoa powder, sugar and bicarbonate of soda in a large bowl.
Make a well in the centre of the bowl in the flour and pour in the egg mixture 
and fold in gently until everything is combined. The mixture will be very stiff but try not to overwork it.
Next add in half of the cooled chocolate sauce and fold in until everything is combined together then pour in the second half and repeat.
Once all the ingredients are combined pour the cake mixture into the prepared Bundt tin. Carefully place into the oven and cook for 1hour 15 minutes. After this time a cake skewer inserted into the cake should come out clean, if not cook for another 5 to 10 minutes.
Remove from the oven and place the tin onto a cooling rack. Cover the cake with a tea towel and leave in the tin until the tin is completely cool. Once the tin is cool gently remove the cake from the tin. If the bottom of the cake is too round simply take a carving knife and trim the bottom so it is flat.
Making the ganache
To make the ganache place all the ingredients into a saucepan and melt over a 
low heat. Stir until smooth and all the chocolate has melted.
Leave to cool so that the ganache thickens, stir briskly whilst it is cooling. When the ganache is at room temperature it can be put into the fridge to speed up the thickening process. Once it has reached the desired thickness spread or drizzle the ganache over the cake. I then added a few decorations on top.
Treat yourself to a generous slice of this moist, delicious Chocolate and Raspberry Bundt Cake.
Serves 10-12
