Chocolate Raspberry Bundt Cake

Adapted from Baking Bites

Chocolate Raspberry Bundt Cake

Ingredients

   Cake

     1 3/4 cups all-purpose baking flour

     3/4 cup cocoa powder 

     1 1/2 tsp instant espresso powder

     2 tsp baking powder

     1 tsp baking soda

     1 tsp salt

     2 large eggs

     1 cup sugar

     1 cup brown sugar

     1/4 cup butter, melted

     1/4 cup vegetable oil

     1 tsp vanilla extract

     1 cup buttermilk

     1 cup hot water

     2 cups raspberries, fresh or frozen

     Cocoa power to garnish

     Fresh raspberries to garnish

   Chocolate Glaze

     3 oz finely chopped chocolate

     1/3 cup heavy cream

     1/2 tbsp butter

   Raspberry Sauce

     1 pint raspberries

     1/4 cup sugar

Instructions

   Cake

Preheat the oven to 350˚F and grease and flour a 10 inch bundt pan.

Sift together the flour, cocoa powder, espresso powder, baking powder, baking soda, and salt.

Whisk together the eggs and sugars either by hand in a mixing bowl or with the whisk attachment of a stand mixer. Add the butter, vegetable oil, and vanilla, and whisk to combine. Stir in half of the flour mixture, add the buttermilk, stir in the second half of the flour mixture, and then add the hot water. Mix until just combined. 

Pour half of the batter into your prepared pan. Add the raspberries and distribute with a knife and then add the remaining batter.

Bake the cake for 45 minutes to an hour. The cake will probably take longer if you use frozen strawberries, so take this into account when you are baking. It is done when a toothpick inserted into the middle comes out clean.  

Let the cake cool for ten minutes before turning it out onto a cooling rack. When the cake  has cooled, drizzle it with the chocolate glaze and raspberry sauce and garnish with fresh raspberries and a dusting of cocoa powder.

   Chocolate Glaze 

Put the chocolate and butter together in a heatproof bowl. Heat the cream in the microwave  or on the stove and then pour the hot cream over the chocolate and butter. Give the chocolate a moment to melt before mixing together. 

   Raspberry Sauce 

Heat the raspberries and sugar in a small saucepan until the raspberries get soft and begin to disintegrate. Run the mixture through a blender until smooth. You can either run the mixture through a sieve to get rid of any lumps and seeds or just drizzle it over the cake as it is.