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Chocolate Raspberry Marble Cake

Rasberry-Choolate-Bundt
Indulge in our Chocolate Raspberry Marble Cake, a delightful symphony of bittersweet dark chocolate and tangy raspberry flavors intricately swirled together. This captivating dessert offers a perfect balance of rich, decadent chocolate and the refreshing zing of raspberries, creating a truly memorable treat for your taste buds.
Prep Time 40 mins
Cook Time 60 mins
Total Time 1 hr 40 mins
Cooking Method:
Cuisine:
Courses:
Servings: 18
Calories: 368 kcal
Description

Indulge in our Chocolate Raspberry Marble Cake, a delightful symphony of bittersweet dark chocolate and tangy raspberry flavors intricately swirled together. This captivating dessert offers a perfect balance of rich, decadent chocolate and the refreshing zing of raspberries, creating a truly memorable treat for your taste buds.

Ingredients
    Cake
  • 3 cup flour
  • 2 cup sugar, granulated
  • 0.5 cup cocoa powder, unsweetened
  • 1.5 cup butter
  • 1.5 tsp vanilla
  • 5 eggs, large
  • 0.5 cup milk
  • 4 tbsp raspberry preserves
  • 2 tsp baking powder
  • 0.5 tsp salt
    • Glaze
  • 7.5 oz bitter sweet chocolate chips
  • 0.75 cup heavy whipping cream
Instructions
  1. 1
    Sift flour, baking powder and salt into a bowl and set aside.
  2. 2

    In a medium bowl add 0.5 cup of sugar, cocoa powder and water. Whisk until smooth then set aside.

  3. 3
    In a large bowl place melted butter and remaining sugar then blend with a mixer.
  4. 4

    Add vanilla and eggs one at a time, blending mixture well at each stage.

  5. 5
    Beat mixture until light and fluffy.
  6. 6

    Blend into the batter a third of the flour and then a third of the milk. Continue until flour and milk is blended into batter.

  7. 7
    Pour approximately half of the batter into cocoa mix and blend.
  8. 8

    Add the raspberry to the white batter and blend.

  9. 9
    Put alternate layers of raspberry and chocolate into a 10 inch Bundt pan
  10. 10
    Flick a knife though layers if more marbling is desired.
  11. 11
    Bake at 350 F (180 C) for 50-60 minutes.
  12. 12
    Use a tooth pick to test the cake center. Cake is ready when toothpick comes out clean.
  13. 13
    Place tin on wire rack for 15 minutes before inverting cake onto the rack.
  14. 14
    Let cake cool completely before applying glaze.
    15. Glaze
  15. 15
    Add chocolate and cream into pot over low heat and stir until chocolate is melted.
  16. 16

    Place cake on airing rack inside a cookie sheet to catch chocolate overflow.

  17. 17

    Set aside to cool for approximately 10 minutes before pouring onto cake. Glaze should be cooled until you can pour it and it slowly covers cake (not runny).

    18. Notes
  18. 18

    My variation of this Zebra Bundt cake. Added preserves, lowered sugar to account for preserves and increased chocolate glaze slightly.

  19. 19

    Flecks of raspberry can be seen in cake.  For a more visual effect a small amount of red food coloring can be added to the white batter.

  20. 20
    Nutritional values will change based on ingredients used.

Nutrition Facts

Servings 18

Serving Size 1

Amount Per Serving
Calories 368kcal
% Daily Value *
Total Fat 24g37%
Saturated Fat 14g70%
Sodium 150mg7%
Total Carbohydrate 37g13%
Dietary Fiber 2g8%
Sugars 19g
Protein 5g10%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Read it online: https://simplykai.com/recipe/chocolate-raspberry-marble-cake/