Description
Rich chocolate bundt cake topped with creamy raspberry frosting.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 3/4 cups granulated sugar
- 3/4 cup unsweetened cocoa powder
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
- 2 large eggs
- 1 cup whole milk
- 1/2 cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup boiling water
- 1 cup raspberries
- 1 cup heavy cream
- 1/4 cup powdered sugar
Instructions
- Preheat the oven to 350°F (175°C).
- Grease and flour a bundt pan.
- In a large bowl, mix flour, sugar, cocoa powder, baking powder, baking soda, and salt.
- Add eggs, milk, oil, and vanilla. Mix until smooth.
- Stir in boiling water until well combined.
- Pour batter into the prepared bundt pan.
- Bake for 30-35 minutes or until a toothpick comes out clean.
- Let cool for 10 minutes before inverting onto a wire rack.
- For the raspberry cream, whip heavy cream and powdered sugar until soft peaks form.
- Fold in raspberries gently.
- Spread raspberry cream over cooled bundt cake.
Notes
- Store cake in the refrigerator for freshness.
- Use fresh raspberries for best flavor.
- Decorate with extra raspberries if desired.
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 40mg
Keywords: Chocolate Bundt, Raspberry Cream, Dessert Recipe