Indulge in this luscious marbled bundt cake, combining the richness of chocolate with the tanginess of raspberries, and finished off with a decadent dark milk chocolate ganache.
Ingredients:
For the Bundt Cake:
- 420g all-purpose flour (3 ½ c.)
- 4 tsp. baking powder
- ¾ tsp. salt
- 170g unsalted butter, room temperature (¾ c.)
- 110g vegetable oil (½ c.)
- 360g granulated sugar (1 ¾ c.)
- 4 eggs, room temperature
- 1 tbsp. vanilla extract
- 360g buttermilk, room temperature (1 ½ c.)
- 32g Scharffen Berger 100% Unsweetened Dark Chocolate Cocoa Powder (⅓ c.)
- 60g freshly brewed espresso (2 oz.)
- 20g freeze-dried raspberries, crushed (3 tbsp.)
For the Ganache:
- 198g Scharffen Berger 55% Cacao Dark Milk Chocolate Chunks with Maple Sugar (1 ¼ c.)
- 170g heavy whipping cream (¾ c.)
Instructions:
- Bundt Cake:
- Begin by preheating your oven to 350°F (175°C). Prepare a 12-cup bundt pan by buttering and dusting generously with granulated sugar.
- Whisk the flour, baking powder, and salt together in a bowl and set aside.
- In a stand mixer using the paddle attachment, cream the butter, oil, and sugar until they’re creamy and airy, approximately 5 minutes.
- Incorporate the eggs, one by one, ensuring each egg is mixed in for about 20 seconds. Introduce the vanilla extract with the last egg.
- Add the flour mixture and buttermilk in parts, starting and ending with the flour. The sequence should be: 1/3 flour, 1/2 buttermilk, 1/3 flour, the rest of the buttermilk, and finishing with the remaining flour.
- Make two separate flavored batters: mix cocoa powder and espresso in one bowl, and crushed raspberries in another. Divide roughly 300g of the original batter into each flavor and mix.
- Start the layering: Spread ⅓ of the plain batter in the bundt pan. Add raspberry batter on top and give it a swirl. Layer with half of the remaining plain batter. Dollop chocolate batter over, top with the last of the plain batter.
- Bake for 40-50 minutes or until a knife comes out with minimal crumbs. Cool in the pan for about 10-15 minutes, then transfer to a rack to cool thoroughly.
- Ganache:
- Place chocolate chunks in a bowl.
- Heat the whipping cream until it simmers, either in a microwave or stove top.
- Pour the simmering cream over the chocolate. Cover and let it sit for about a minute before whisking to a glossy finish.
- Assembly:
- Once the bundt cake is cooled, drizzle the smooth ganache over it. Garnish with fresh raspberries and serve.
This elegant dessert is perfect for special occasions or to make any day feel special. Enjoy!
