Chocolate Raspberry Bundt Cake
- 2 1/2 cups unbleached all-purpose flour
- 2teaspoons baking powder
- 8ounces (2 sticks) unsalted butter, softened
- 1cup packed light brown sugar
- 3/4cup granulated sugar
- 1/2teaspoon fine sea salt
- 1teaspoon pure vanilla extract
- 4large eggs
- 1cup sour cream
- 2tablespoons heavy cream
- 1 1/2cups (about 9 ounces) semisweet chocolate chips
- 1 1/2pints raspberries
- Nonstick cooking spray
- 1/2cup (about 3 ounces) semisweet chocolate chips
- 4tablespoons heavy cream
- 1tablespoon light corn syrup
- Position a rack in the bottom of the oven and preheat at 325F. Place a cooking rack over a parchment-lined baking sheet. Lightly coat 9½-inch Bundt pan with nonstick cooking spray.
- In a medium bowl, sift flour and baking powder together and set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, cream butter, brown sugar, granulated sugar, and salt until light and fluffy, about 5 minutes. Add vanilla and eggs, one at a time, and mix until just incorporated. Scrape down sides of the bowl, add dry ingredients, and mix until smooth. Remove bowl from the mixer and gently fold in chocolate chips and raspberries until evenly distributed.
- Spoon batter evenly into the prepared pan. Bake until deep golden brown and a knife inserted into the center of the cake comes out clean, about 1 hour. Let the cake cool in the pan for 20 minutes, then carefully invert onto the prepared cooling rack.
- Slowly pour the warm Ganache evenly over the top of the cake, allowing the excess to drip down the sides. Let the Ganache set for 15 to 20 minutes before transferring the cake to a serving plate and slicing.
- Put the semisweet chocolate chips in a large heatproof bowl and set aside.
- In a small saucepan, bring the cream and corn syrup to a boil. Pour over the chocolate, let stand for 2 minutes, then gently whisk until smooth. Transfer the mixture to a liquid measuring cup with a pour spout and let cool until slightly warmer than room temperature.
Reprinted with permission from Desserts for Every Season. Copyright 2013, Rizzoli.