This chocolate bundt cake brings together rich chocolate and tart raspberry in a shape that feels special for Valentine’s Day. It’s an easy recipe, great for showing love without spending hours in the kitchen.
This chocolate bundt cake recipe addresses dryness, blandness, and uneven texture common in cakes, ensuring a delightful experience for Valentine’s Day celebrations.
I remember the first time I tried making a bundt cake; it turned out a bit too dry and didn’t pop out of the pan as expected. This recipe has solved that worry with moisture from the coffee and a luscious glaze. Now, when I whip it up, I know I’m in for a treat that won’t disappoint.
You can prep this cake in about 15 minutes and bake it for 40-45 minutes, perfect for a busy weeknight or for those last-minute guests. The warm, inviting smell of chocolate fills the house while it bakes and makes it hard to wait.
If you’re looking for a delicious dessert to impress, make sure to check out my Strawberry Shortcake Tiramisu for another delightful sweet treat.
Table of contents
Why You Will Love This Recipe
- One-Bowl Wonder , Mixing this chocolate bundt cake is a breeze. Just combine most ingredients in one bowl for minimal cleanup and maximum flavor, making it a stress-free dessert option.
- Intense Chocolate Flavor , The addition of hot coffee deepens the chocolate taste, giving each bite a rich warmth that chocolate lovers will appreciate.
- Makes a Stunning Presentation , This cake looks gorgeous when inverted, with its classic bundt shape and smooth edges. It’s a real showstopper for any Valentine’s celebration.
- Long-Lasting Freshness , This cake stays moist for days, making it an excellent make-ahead treat. Store it properly, and it tastes just as good several days later, ideal for enjoying or sharing.
Chocolate Bundt Cake for Valentine’s Day
- Prep Time: 15 minutes
- Cool Time: N/A
- Cook Time: 40-45 minutes
- Total Time: 55-60 minutes
- Yield: 16 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Deliciously rich and moist chocolate bundt cake with a hint of raspberry, perfect for Valentine’s Day.
Ingredients
- 1 cup (240 ml) hot coffee
- 6 tablespoons (36 g) unsweetened cocoa powder
- 2 cups (256 g) cake flour, sifted
- 2 cups (400 g) granulated sugar
- 1 ½ teaspoons baking soda
- 1 teaspoon salt
- ¾ cup Butter Flavor Crisco
- ½ cup (120 ml) milk
- 3 large eggs
- ¼ cup (60 ml) raspberry-flavored liqueur or syrup
- 1 teaspoon raspberry extract, optional
- Confectioners’ sugar, for dusting
- Fresh raspberries, for garnish
Instructions
- Step 1: Heat oven to 350 degrees F (177 degrees C). Grease a 10-inch bundt pan thoroughly with non-stick baking spray, ensuring all crevices are well coated to facilitate easy cake release.
- Step 2: In a small bowl, mix hot coffee and unsweetened cocoa powder together until fully blended and smooth. Set this mixture aside.
- Step 3: In a large bowl, whisk together sifted cake flour, granulated sugar, baking soda, and salt until well combined and free of clumps.
- Step 4: Add the coffee and cocoa mixture along with the Butter Flavor Crisco to the dry ingredients. Beat at low speed using an electric mixer just until the dry ingredients are moistened. Avoid overmixing to prevent a dense cake.
- Step 5: Pour in the milk and beat at medium speed for about 1 ½ minutes. Next, add the eggs one at a time, beating well after each addition. Scrape down the sides of the bowl as needed to ensure uniform batter.
- Step 6: Pour the batter evenly into the prepared bundt pan. Bake in the preheated oven for 40 to 45 minutes. Check doneness by inserting a toothpick into the center; it should come out clean. Do not overbake. Rotate the pan halfway through baking (around 20-25 minutes) to promote even heat distribution.
- Step 7: Remove the cake from the oven and cool it in the pan for 10 minutes. Then, invert the cake onto a wire cooling rack, fluted side up, and allow it to cool for an additional 10 minutes. This rest helps set the cake structure to prevent breaking when removing from the pan.
- Step 8: Using a pastry brush, gently brush the top and sides of the warm cake with the raspberry-flavored liqueur or syrup. Allow the cake to cool completely before dusting the top with confectioners’ sugar. This prevents the sugar from melting on the warm surface. Finally, place fresh raspberries in the center cavity of the bundt cake for decoration.
Notes
- Room Temperature: Store in an airtight container at room temperature for up to 2 days, away from moisture and direct sunlight.
- Refrigeration: Place in an airtight container and keep refrigerated for up to 5 days. Allow the cake to return to room temperature before serving for best texture.
- Freezing: Wrap the cake tightly in plastic wrap, then place in a freezer-safe container. Freeze for up to 3 months. Thaw overnight in the refrigerator before serving.
- Thoroughly grease the bundt pan with non-stick spray covering every crevice to avoid sticking.
- If the cake top cracks, gently tap the bundt pan on the kitchen counter immediately after removing it from the oven to release trapped air bubbles.
- Beat the milk and eggs together for at least 1 ½ minutes to incorporate air, ensuring a light and fluffy texture.
- Rotate the cake pan halfway through baking (at about 20-25 minutes) to encourage even rising and color.
- When using frozen raspberries for garnish, thaw them fully and dry with paper towels to prevent sogginess and color bleeding.
Nutrition
- Serving Size: 1 slice
- Calories: Not specified
- Sugar: Not specified
- Sodium: Not specified
- Fat: Not specified
- Saturated Fat: Not specified
- Unsaturated Fat: Not specified
- Trans Fat: Not specified
- Carbohydrates: Not specified
- Fiber: Not specified
- Protein: Not specified
- Cholesterol: Not specified
Ingredient Notes
- All-purpose flour: Grab a good quality all-purpose flour for the best texture. Make sure it’s fresh for a fluffier cake!
- Cocoa powder: Use unsweetened cocoa powder, preferably Dutch-processed for a richer flavor. It really matters for that deep chocolate taste.
- Granulated sugar: This sweetener is key for balance. Look for fine sugar, as it mixes easily and results in a smoother batter.
- Brown sugar: Light brown sugar adds moisture and a hint of caramel flavor. Check for clumps; fresher sugar works best!
- Vegetable oil: Use a neutral oil for moisture; it keeps the cake tender. Avoid extra virgin olive oil as it can overpower the chocolate flavor.
- Eggs: You’ll need large eggs at room temperature to help with emulsification and provide richness. They are vital for binding the ingredients.
- Vanilla extract: Pure vanilla extract amplifies the chocolate flavor. Steer clear of imitation extracts for a more authentic taste.
- Baking powder: This is crucial for leavening. Check for freshness by adding a pinch to water, if it bubbles, it’s good to go!
- Baking soda: Make sure it’s fresh for proper rise. It reacts with the cocoa powder for extra lift, which is important for the cake’s texture.
- Boiling water: Adding boiling water helps dissolve cocoa powder, ensuring a smooth batter and enhancing the chocolate richness.
Recipe Tips
- If your cake sticks to the pan, generously grease the bundt pan with no-stick baking spray, ensuring coverage in all crevices before pouring in the batter.
- When the cake’s top cracks, gently tap on the kitchen counter after removing it from the oven, around 40-45 minutes in, to release trapped air bubbles.
- If your cake appears dense, make sure to beat the milk and eggs for 1 ½ minutes, incorporating air and ensuring a light, fluffy texture.
- For uneven baking, rotate your cake halfway through baking, about 20-25 minutes in, to promote even heat distribution throughout the Bundt pan.
- If using frozen raspberries for garnish, thaw and dry them completely on paper towels before placing on the cake, to avoid sogginess and color bleed.
Serving Suggestions
Serve slices of chocolate bundt cake with whipped cream or a scoop of sugar-free vanilla ice cream. Pair it with fresh raspberries and a light dusting of confectioners’ sugar.
Use to make cake pops or layer it with cream cheese frosting for a festive dessert. Add it to a chocolate trifle or mix with yogurt for a quick parfait.
Top with raspberry syrup or a drizzle of melted dark chocolate for extra sweetness. Consider a sprinkle of sea salt to enhance the chocolate flavors.
Recipe variations
- You can use dark chocolate chips by mixing 1 cup into the batter for added texture and richness, enhancing the chocolate bundt cake’s flavor and bite.
- Add 1 teaspoon of vanilla extract or 1/2 teaspoon almond extract to the batter to vary its aroma and deepen the overall taste profile slightly.
- Either fresh raspberries or frozen raspberries work well for decorating the cake’s center; if using frozen, thaw and drain to prevent excess moisture.
- If doubling the recipe for a larger group, use a 12-cup bundt pan and extend baking time to 50-55 minutes, checking doneness regularly with a toothpick.
- This chocolate bundt cake complements other dessert items, like the Raspberry Ricotta Cake, creating a varied dessert selection for special occasions.
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How to Store?
To keep your chocolate bundt cake fresh and delicious, follow these storage tips:
Room Temperature: Place in an airtight container at room temperature for up to 2 days. Keep away from moisture and direct sunlight.
Refrigeration: Transfer to an airtight container and refrigerate for up to 5 days. Let it return to room temperature before serving.
Freezing: Wrap tightly in plastic wrap and place in a freezer container for up to 3 months. Thaw overnight in the refrigerator.
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