Chocolate Raspberry Bundt Cake

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Chocolate Raspberry Bundt Cake

Moist and delicious, when served with a few raspberries on the side, this easy cake is impressive enough for special occasions.

Chocolate Bundt Cake

¾ cups butter (room temperature)
1 2/3 cups sugar
2 eggs
½ teaspoon vanilla extract
½ teaspoon almond extract
1 6-ounce container raspberry yogurt
2 cups white flour
2/3 cup cocoa
½ teaspoon salt
2 teaspoons baking soda
1 cup sour milk (or buttermilk)

Preheat oven to 350º. Cream butter, sugar, eggs and extracts in mixing bowl. Blend in the yogurt. In another bowl, combine the flour, cocoa and salt and set aside. Stir the baking soda into the sour milk, then add it to the butter mixture alternately with the dry ingredients. Beat the mixture until well blended (about 2 minutes). Pour the batter into a greased and floured Bundt pan and bake for 45-50 minutes, until cake tester comes out clean. Cool for 10-15 minutes; remove from pan to a wire rack. Cool completely before frosting with Chocolate Raspberry Glaze.

Chocolate Raspberry Glaze

½ cup heavy cream
6 tablespoon raspberry jam
8 oz. chocolate chips

Place cream and jam into a medium saucepan and set it on medium heat. Bring it to a simmer, then reduce heat to low. Add chocolate chips and whisk until melted (about one minute). Remove from heat and let stand for 10 about minutes (until lukewarm) before pouring/spreading it on your cake.

   

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