Chocolate Raspberry Bundt Cake
Chocolate Raspberry Bundt Cake Recipe:
Ingredients:
Cake
1 1/2 cups granulated sugar
1 1/2 teaspoons baking soda
1 3/4 cups all-purpose flour
1 teaspoon almond extract
1 teaspoon salt
1/2 cup finely ground toasted almonds
16 ounce sour cream
2 eggs, room temperature
2 teaspoons cinnamon
2/3 cup unsalted butter, softened
3/4 cup raspberry preserves
3/4 cup unsweetened cocoa powder
Whipped cream and fresh raspberries for garnish
Instructions:
Preheat oven to 350 F. Grease a bundt pan and flour. In a mixing bowl, beat the butter and the sugar until creamy for 4-5 minutes.
Add the eggs one by one, scrapping the bowl. Then pour in the almond extract and the sour cream. In another recipient, put the flour, the cinnamon, the baking soda, the cocoa powder and the salt and sift the all and add the ground almonds.
Add the flour mixture to the butter mixture and beat at a low speed. Pour half of the batter in the pan and put the raspberry preserves ( do not let them touch the pan’s sides). Bake for 50 minutes or until a cake tester inserted in the middle of the cake comes out clean.
Allow cooling then remove the cake from the pan and decorate with chocolate glaze. Add whipped cream and fresh raspberries.
Ingredients:
Chocolate Glaze
1/4 cup light corn syrup
1/4 cup water
2 tablespoons raspberry or almond flavoured liqueur
2/3 cup granulated sugar
6 ounces semisweet chocolate, coarsely chopped
Instructions:
Pour the water, the sugar and the corn syrup in a boiling dish. Add in the chocolate and the liqueur and mix until dissolved. Allow to cool and become thick before pouring on the cake.
Chocolate Raspberry Bundt Cake Recipe