CHOCOLATE BUNDT CAKE WITH RASPBERRY GLAZE

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This easy Chocolate Bundt Cake is so luxurious and beautiful. It is delicious, sweet and moist, your ultimate centrepiece dessert for any celebration!

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Video of how I make my Chocolate Bundt Cake

CHOCOLATE BUNDT CAKE WITH RASPBERRY GLAZE

Have an upcoming celebration of any kind, this easy homemade chocolate bundt cake is perfect for you! This cake recipe is flavourful and subtle, a classic festive cake that you don’t want to miss out!

If you love the combination of chocolate with raspberry, you have to try this cake! The crumb is dense and rich in flavour, drizzled with a sweet raspberry glaze, definitely a winner. This showstopper pair well with a cup of coffee or tea, may be a glass of champagne if you are having it for high tea. You can have this cake as breakfast, brunch, afternoon tea or even supper. This cake recipe is a must make dessert that everyone will love!

Looking for another chocolate recipe? Check out DOUBLE CHOCOLATE CHIPS MUFFINS!

DOUBLE CHOCOLATE CHIPS MUFFINS

LET’S LOOK AT WHAT YOU NEED TO MAKE THIS CHOCOLATE BUNDT CAKE WITH RASPBERRY GLAZE!

To make this chocolate bundt cake, you will need to get a bundt tin and they are available in most of the kitchen warehouse or bakeware store.

  • butter
  • sugar
  • eggs
  • all purpose flour
  • corn starch
  • baking powder
  • salt
  • cocoa powder
  • milk

For the glaze:

  • frozen raspberry
  • icing sugar
  • milk

Thanks for stopping by!

Did you make this recipe? I’d love to hear how it went in the comments below. Snap a photo and tag @dreamtocookblog with #dreamtocook. I love seeing your creations!

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RECIPE

This bundt cake recipe is excellent for any celebration. It is simple to make, elegant in look and delicious in taste! Impress your guests with this ultimate centrepiece dessert!



CHOCOLATE BUNDT CAKE WITH RASPBERRY GLAZE
Prep time: 20 minutescooking time: 50 minutesserve: 12

INGREDIENTS:

Cake Batter:
– 1 1/2 cup soften butter
– 1 3/4 cup sugar
– 4 large eggs
– 3 cups plain flour
– 6 tbsp corn starch
– 2 tsp baking powder
– 1 tsp salt
– 1/4 cup cocoa powder
– 1 cup milk


Raspberry Glaze:
– 1 cup frozen raspberry
– 1 cup icing sugar
– 5 tbsp milk




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INSTRUCTIONS:

– Preheat oven to 175C, grease your bundt tin.
– In a bowl, combine all the dry ingredients except cocoa powder. Set aside.
– In a large bowl, using a hand mixer beat together butter and sugar until light and fluffy. About 5 minutes.

– Add one egg at a time, beat until mixture incorporated.
– Add half of the dry ingredients to the mixture, stir to combine. Add the remaining half and cocoa powder and beat until just combined.
– Pour milk into the mixture and beat until fully incorporated.

– Pour batter into greased bundt tin and smooth the top with a spatula.

– Bake for 50 minutes until toothpick inserted and comes out clean. Let it cool in tin for 10 minutes before invert onto a cooling rack to cool completely.

Make glaze:
– Blend raspberry in a blender, add icing sugar and milk, whisk to combine. Pour over cake and serve. Enjoy!

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