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–+ servings

Chocolate Raspberry Marbled Bundt Cake

5 from 2 votes
Light and fluffy vanilla cake marbled with chocolate and raspberry cake, topped with ganache
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Prep Time40 minutes
Cook Time50 minutes
Total Time1 hour 30 minutes
Servings1 bundt

Equipment

Ingredients 

Chocolate Raspberry Marbled Bundt Cake

  • 420 g all purpose flour (3 ½ c.)
  • 4 tsp. baking powder
  • ¾ tsp. salt
  • 170 g unsalted butter room temperature (¾ c.)
  • 110 g vegetable oil (½ c.)
  • 360 g granulated sugar (1 ¾ c.)
  • 4 eggs room temperature
  • 1 tbsp. vanilla extract
  • 360 g buttermilk room temperature (1 ½ c.)
  • 32 g Scharffen Berger 100% Unsweetened Dark Chocolate Cocoa Powder (⅓ c.)
  • 60 g freshly brewed espresso (2 oz.)
  • 20 g freeze-dried raspberries crushed (3 tbsp.)

Ganache

Instructions 

Chocolate Raspberry Marbled Bundt Cake

  • Preheat the oven to 350°F / 175°C. Butter and generously coat a 12-cup capacity bundt pan with granulated sugar.
  • In a medium-sized bowl, whisk together the flour, baking powder, and salt. Set aside.
  • In the bowl of a stand mixer fitted with the paddle attachment, beat together the butter, oil, and sugar for 5 minutes until light and fluffy.
  • Scrape down the sides of the bowl, and add in one egg at a time, beating for 20 seconds between each addition. Add in the vanilla with the last egg
  • Alternate between adding the flour mixture and the buttermilk. Fold in 1/3 of the flour mixture, then 1/2 of the buttermilk, 1/3 of the flour, the remaining 1/2 of the buttermilk, and the remaining 1/3 of the flour. Set aside.
  • In a small mixing bowl, whisk together the cocoa powder and hot espresso. In another small mixing bowl, add the crushed freeze-dried raspberries.
  • To each bowl, add ~1 c. (300g) of batter. Gently mix each bowl just until no streaks of cocoa or raspberry remain.
  • Evenly spread ~⅓ of the vanilla batter into the prepared bundt pan. Place dollops of the raspberry batter over the vanilla, then spread it out into an even layer and use a knife to swirl it around.
  • Spread ½ of the remaining vanilla batter over the top, then place dollops of the chocolate batter over the vanilla. Top off the chocolate batter with the remaining vanilla batter.
  • Bake the bundt for 40-50 minutes, until a knife inserted in the bundt comes out clean or with only a few moist crumbs.
  • Let the cake cool in the pan for 10-15 minutes. Once the pan is cool enough to touch, flip the cake out on to a cooling rack, then let it cool completely before frosting.

Ganache

  • Add the chocolate chunks to a small mixing bowl.
  • Heat up the heavy whipping cream in the microwave or over the stove top, until it’s simmering.
  • Immediately pour the hot cream over the chocolate, then cover the bowl with a lid or plate. Let the mixture sit for 1 minute, then whisk the ingredients together until you have a smooth ganache.
  • Once the cake has cooled to room temperature, pour the ganache over it, top with fresh raspberries, and enjoy!