A beautiful chocolate raspberry Bundt cake,glistening with melted raspberry preserves, with mounds of lusciousraspberry cream piled in its center.
Recipe: Chocolate RaspberryBundt Pound Cake
Cake:1 cup seedless red raspberry preserves- divided use2 cups all-purpose flour1 1/2 cups granulated sugar
Heat oven to 350°F (175°C). Greaseand flour 12-cup Bundt pan.
For Cake: Place 3/4 cup preserves in smallmicrowave-safe bowl. Microwave at HIGH (100%) 30 to 45 secondsor until melted; cool.
Combine flour, granulated sugar, cocoa,baking soda and salt in large bowl. Add butter, sour cream, eggs,vanilla and melted preserves; beat on medium speed 3 to 4 minutesuntil well blended.
Pour batter into prepared pan.
Bake 50 to 60 minutes or until woodenpick inserted in center comes out clean. Cool 10 minutes; removefrom pan to wire rack.
Microwave remaining 1/4 cup preservesat HIGH 30 seconds or until melted; brush over warm cake. Coolcompletely.
For Raspberry Cream: Puree thawed raspberrieswith syrup in food processor or blender. Strain over bowl toremove seeds; discard seeds.
With electric mixer, beat heavy cream,powdered sugar and vanilla together until stiff peaks form.
Fold raspberry puree into the whippedcream until blended. Refrigerate until ready to use.
At serving time, sprinkle powdered sugarover top. Fill cake cavity with Raspberry Cream and serve immediately.
Refrigerate leftover cake.
3/4 cup unsweetened cocoa powder1 1/2 teaspoons baking soda1 teaspoon salt
2/3 cup butter, softened
1 (16-ounce) container dairy sour cream
2 large eggs
1 teaspoon vanilla extract
Raspberry Cream:1 (10-ounce) package frozen red raspberriesin light syrup, thawed1 cup heavy cream1/2 cup powdered sugar1 teaspoon vanilla extractPowdered sugar for sprinkling
Makes 12 servings.
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