Description
Deliciously rich and moist chocolate bundt cake with a hint of raspberry, perfect for Valentine’s Day.
Ingredients
Scale
- 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