This easy Chocolate Raspberry Bundt Cake is moist and totally packed with chocolatey flavor. A great easy dessert to make for any occasion!
This is a little embarrassing to admit, but...sometimes I may or may not imagine that I'm on a cooking or baking show and a renowned chef has just proposed a challenge to me. The other day while cruisin' down the interstate, the imaginary chef in my head offered up a baking challenge that involved chocolate, cake and fruit. This Chocolate Raspberry Bundt Cake was the first thing to pop into my head and I made it for real in my kitchen a few hours later. It was everything I dreamed it to be and more. The cake is super chocolatey and moist and filled with yummy flavor. The raspberries complemented it perfectly and the Chocolate Ganache was super delicious when spread over the top. Chocolate Ganache FROSTING is amazing, too!
A more glazey ganache would be tasty, as well, but I loved the more spreadable version for this particular cake. This was a cake that went straight to the freezer because consuming entire cakes in one sitting is frowned upon.
I love every single thing about this yummy cake, including how easy it is to make. The only teeny-tiny hiccup I ran into was getting the cake out of the pan intact. The raspberries and jam made the bottom of the cake a little extra gooey, which is delicious but just a tad messy. Allow the cake to cool for 10 full minutes before trying to separate it from the pan and use a butter knife to loosen the sides before inverting it onto a serving plate. If you do lose a few little chunks, put them back in place, cover with ganache and no one will ever know.
This Chocolate Raspberry Bundt Cake is a keeper and will be made again and again in my kitchen. Sometimes being a little bit food-obsessed pays off, ha!