Turn Out a Perfect bundt every time with this Chocolate Raspberry Bundt Cake Recipe
Fear the bundt pan no longer with this fail-proof and delicious Chocolate Raspberry Bundt Cake recipe! This cake will release perfectly thanks to a new trick that I just learned from my favorite show, America’s Test Kitchen.
All you need for a perfect cake release for any cake recipe is a pastry brush! A simple paste made of melted butter and flour/cocoa that is brushed into your pan is like magic. I love it, and have used it three times already since first learning about this kitchen hack last week.
How to get a bundt pan cake to perfectly release
For chocolate cakes, make a paste with equal parts cocoa and melted butter. For all other light colored cakes, make it with equal parts flour and melted butter. Then brush it on the entire inner surface with a pastry brush and set it aside until you’re ready to fill it with batter. No rush. This is sooo my new favorite kitchen hack~ I’ve been telling everybody about it!
How to make Chocolate Raspberry Bundt Cake
I love this recipe because this cake has a rich, moist, deep chocolatey flavor. You’ll start by melting both cocoa powder and bittersweet baking chocolate bars in some boiling water. When it’s cooled, stir in some sour cream. This flavor base of different chocolates and the tang of sour cream really make this Chocolate Raspberry Bundt Cake delicious.
You’ll also mix in raspberry flavoring and a bit of vanilla. It’s going to be hard to resist stealing a taste of this satiny chocolate mixture.
After prepping your chocolat base, beat butter and brown sugar together, along with several eggs. Even after being mixed thoroughly, it will look a bit separated, as shown in the photo below (this is normal).
Then you’ll start to gradually mix in the chocolate and flour, in two or three batches. Be sure to scrape down the sides and bottom of the bowl for even distribution :0)
Just look at that rich, velvety Chocolate Raspberry Bundt Cake batter!
Take care when pouring it into your beautifully prepped bundt pan that you don’t let the batter ‘slide’ down the brushed sides. This could pull off the no-stick coating that you brushed on earlier. Pour the cake batter directly into the bottom most part of the pan, and let it come up the sides naturally. I slowly spin my bowl to help evenly pour in the batter.
Smooth the top of the batter with the back of a spoon or a spatula help it bake up flat.
Pop it in the oven and when through baking, let it cool for about 15 minutes on a wire rack. Place a plate, cardboard round, or a cake stand on top and inver the pan. Don’t be nervous, it will just slide right out, no sticking! You’ll be left with a beautiful and amazing tasting Chocolate Raspberry Bundt Cake. As tempting as it may be to eat it right away, you should let it cool for at least an hour before slicing it.
While it’s cooling, whip up some sweetened heavy cream and warm up a can of raspberry pie filling to drizzle over your own slice of Chocolate Raspberry Bundt Cake!
Once you make this Chocolate Raspberry Bundt Cake, it will be your new favorite cake recipe! You’ll want to bake it on a regular basis. A bundt cake is beautiful on its own, no need to slather with frosting, and now that you have the knowledge for a perfect release every time, it’s easy too! Enjoy and please comment and rate the recipe below!Print