Description
Chocolate Bundt Cake with Pink Raspberry Glaze
Ingredients:
For the Cake:
2 cups all-purpose flour
3/4 cup unsweetened cocoa powder
1 1/2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 cup unsalted butter, softened
1 3/4 cups granulated sugar
3 large eggs
1 tsp vanilla extract
1 cup whole milk
1/2 cup hot coffee or boiling water
For the Raspberry Glaze:
1 cup powdered sugar
2-3 tbsp raspberry puree (or fresh raspberries blended and strained)
1 tbsp lemon juice
Optional: a drop of pink food coloring for a brighter glaze
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Instructions:
1. Prepare the Cake:
Preheat your oven to 350°F (175°C). Grease and flour a Bundt pan.
In a medium bowl, sift together the flour, cocoa powder, baking powder, baking soda, and salt.
In a large bowl, cream the butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
Gradually add the dry ingredients to the wet mixture, alternating with the milk. Begin and end with the dry ingredients. Mix in the hot coffee until the batter is smooth.
Pour the batter into the prepared Bundt pan and bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
Let the cake cool in the pan for 15 minutes, then invert it onto a wire rack to cool completely.
2. Make the Raspberry Glaze:
In a bowl, whisk together the powdered sugar, raspberry puree, and lemon juice until smooth. Adjust the consistency by adding more powdered sugar or raspberry puree as needed. Add a drop of pink food coloring if desired.
3. Assemble:
Once the cake is completely cooled, drizzle the raspberry glaze evenly over the top. Let it set before slicing.
Step-by-Step Guide
Follow these detailed instructions for a perfect cake. First, ensure all ingredients are at room temperature for even mixing. When preparing the pan, use a baking spray with flour or thoroughly grease every crevice with butter and dust with cocoa powder to prevent sticking. While creaming the butter and sugar, beat for a full 3-5 minutes until pale and fluffy. When alternating dry ingredients and milk, add in three parts, starting and ending with the flour mixture, and mix only until just combined. The hot coffee is crucial—it intensifies the chocolate flavor; pour it in a steady stream while mixing on low speed. Allow the cake to cool in the pan for exactly 15 minutes; any less and it may break, any more and it can stick.
Serving Suggestions
This elegant cake pairs beautifully with fresh raspberries and a dollop of lightly sweetened whipped cream or vanilla bean ice cream. For a dinner party, garnish each slice with a mint leaf and a dusting of powdered sugar. It also makes a stunning centerpiece for a brunch table. Serve with a cup of strong coffee or a glass of cold milk to complement the rich chocolate flavors.
How-to Summary
To summarize: Preheat oven to 350°F and prepare a Bundt pan. Whisk dry ingredients. Cream butter and sugar, then add eggs and vanilla. Alternate adding dry mix and milk to the wet ingredients. Stir in hot coffee. Bake for 45-50 minutes. Cool completely. For the glaze, whisk powdered sugar, raspberry puree, and lemon juice until smooth. Drizzle over the cooled cake.
Frequently Asked Questions
Can I make this cake without coffee?
Yes, you can substitute an equal amount of hot water. The coffee enhances the chocolate flavor without making the cake taste like coffee.
How do I store the finished cake?
Store covered at room temperature for up to 3 days. For longer storage, wrap unglazed cake tightly and freeze for up to 3 months. Thaw and glaze before serving.
My glaze is too runny/thick. How can I fix it?
If too runny, whisk in more powdered sugar, one tablespoon at a time. If too thick, add more raspberry puree or lemon juice in half-teaspoon increments.
Can I use frozen raspberries for the puree?
Absolutely. Thaw frozen raspberries completely, then blend and strain to remove the seeds for a smooth puree.
Why did my cake stick to the pan?
This is often due to insufficient greasing. Ensure every nook of the Bundt pan is coated. Letting the cake cool in the pan for the full 15 minutes (but no longer) is also key.
Common Mistakes to Avoid
- Do not overmix the batter after adding the flour, as it will develop gluten and make the cake tough.
- Avoid adding the glaze to a warm cake, as it will melt and absorb rather than creating a beautiful drizzle.
- Do not skip sifting the cocoa powder and flour, as it prevents lumps and ensures a light, tender crumb.
- Never rush the creaming process; properly aerated butter and sugar is the foundation for a good rise.
Conclusion
This Chocolate Bundt Cake with Pink Raspberry Glaze is a show-stopping dessert that masterfully balances rich, moist chocolate with a tart, vibrant glaze. By following the detailed steps and tips provided, you can avoid common pitfalls and achieve a bakery-quality result at home. It’s a versatile recipe perfect for celebrations or a simple, indulgent treat. The contrast of flavors and its stunning appearance are sure to impress any guest. Happy baking!