Chocolate Bundt Cake with Dark Chocolate Raspberry Ganache


Ready for a chocolate overload cake? (As if that was even a thing.) I've got you covered, just in time for Valentine's Day! This dense, moist chocolate cake is covered with dark chocolate raspberry ganache in the place of frosting - perfect for those of you who love cake but might not always love frosting!


We got this beautiful heart bundt cake pan as one of our wedding presents, and I think it's so beautiful! As is true with any bundt pan, make sure you grease the pan really well, and also dust with flour! Bundt cakes are notorious for sticking, you may have seen on my Instagram stories a few weeks back that my cake stuck when I didn't flour the pan!

That's the only special instruction for this recipe - it's really simple overall, and I know you'll love it! If you're looking for a chocolate Valentine's Day dessert, this is it! Guaranteed to satisfy even the strongest chocolate craving!

Equipment Used: 



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Ingredients: 

2 cups all-purpose flour
1 1/2 cups granulated sugar
3/4 cup cocoa powder
3/4 teaspoon baking powder
1/4 teaspoon baking soda
1 teaspoon salt
1/2 cup buttermilk
1/2 cup sour cream
1/2 cup coffee
1 cup butter, melted
2 teaspoons vanilla extract
3 eggs

Ganache Ingredients: 

1/4 cup heavy cream
3/4 cups semi-sweet chocolate chips
1 tablespoon raspberry extract or Chambord

Cake Directions: 

Preheat the oven to 350. Grease a bundt pan very well, followed by a dusting of flour. This will help prevent the cake from sticking.

Whisk together the dry ingredients, flour through salt. Set aside. In the bowl of your stand mixer fitted with the paddle attachment, combine the buttermilk, coffee, butter, sour cream and vanilla. Mix in the eggs one at a time. Add the dry ingredients, mixing on low speed until the ingredients are just combined.

Bake in the preheated oven for 50-55 minutes, or until a large toothpick comes out clean. I use large wooden skewers!

Allow the cake to cool for 15 minutes in the pan. Then carefully turn the pan upside down over a baking sheet. Allow to sit for an additional 10 minutes, then carefully lift the pan off the cake.

Ganache Directions: 

Heat the heavy cream in a saucepan or in the microwave until the cream begins to steam. Pour over the chocolate chips in a heatproof bowl, and stir until combined and the chocolate is melted and silky. If needed, heat the chocolate mixture in the microwave in 10 second increments until fully melted. Add the extract or Chambord,stirring to combine. Drizzle over the top of the bundt cake. I like to be pretty generous with my ganache! Allow to set for a few minutes, and garnish with a few fresh raspberries before serving!


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Kirsten Bell
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