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chocolate bundt cake recipe Dark Ring with Raspberry Curtain
- Total Time: 115 minutes
- Yield: 12 servings 1x
- Diet: General
Description
This elegant chocolate bundt cake, known as Dark Ring with Raspberry Curtain, is a moist, rich dessert that offers a deep cocoa flavor contrasted with a vibrant, sweet-tart raspberry sauce. It is perfect for home bakers who want to impress without extensive effort, delivering a visually stunning centerpiece for any occasion.
Ingredients
- 2 cups all-purpose flour
- 0.75 cup unsweetened cocoa powder, Dutch-processed recommended
- 2 cups granulated sugar
- 3 large eggs
- 0.5 cup vegetable oil or melted butter
- 1 cup buttermilk
- 2 tsp vanilla extract
- 1 tsp baking soda
- 1 tsp baking powder
- 0.5 tsp salt
- 1 cup hot water or coffee
- 1 cup fresh or frozen raspberries
- 0.25 cup granulated sugar
- 1 tbsp cornstarch
- 1 tsp lemon juice
Instructions
- Prep Your Pan: Generously grease and flour a 10-12 cup bundt pan, ensuring every crevice is smoothly coated.
- Combine Dry Ingredients: In a large mixing bowl, whisk together the flour, cocoa powder, sugar, baking soda, baking powder, and salt until uniform.
- Mix Wet Ingredients: In a separate bowl, whisk the eggs, buttermilk, oil or melted butter, and vanilla until thoroughly combined and creamy.
- Combine Wet And Dry: Gradually add the wet ingredients to the dry, mixing gently until just combined (do not overmix). The batter will be thick.
- Add Hot Liquid: Slowly stir in the hot water or coffee until the batter thins significantly and becomes glossy.
- Pour And Bake: Pour the thin batter evenly into the prepared bundt pan. Bake at 350°F (175°C) for 50-60 minutes, or until a wooden skewer inserted into the center comes out with moist crumbs.
- Cool Cake: Let the cake cool in the pan for 10-15 minutes on a wire rack before carefully inverting it onto the rack to cool completely.
- Prepare Raspberry Curtain: While the cake cools, combine raspberries, 0.25 cup sugar, cornstarch, and lemon juice in a small saucepan. Cook over medium heat, stirring constantly, until the mixture thickens into a glossy, syrupy sauce.
- Assemble Cake: Once the cake is fully cooled, gently drizzle the warm (or cooled) raspberry curtain over the top, allowing it to cascade beautifully down the cake.
Notes
To avoid a dry cake, prevent overbaking and ensure proper greasing and flouring of the bundt pan to prevent sticking. For dietary adjustments, use a 1:1 gluten-free flour blend, dairy-free milk + lemon juice, and plant-based butter alternatives for dairy-free. Consider adding 1 tsp espresso powder for deeper chocolate flavor, 0.25 tsp almond extract with raspberry, or 1 tsp orange zest for a citrusy note. For a shortcut, use store-bought raspberry sauce or jam, thinned slightly if needed. Store cake in an airtight container at room temperature for up to 3 days.
- Prep Time: 30 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (120 g)
- Calories: 380 calories
- Sugar: 40 g
- Sodium: 250 mg
- Fat: 15 g
- Saturated Fat: 7 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 60 g
- Fiber: 3 g
- Protein: 5 g
- Cholesterol: 45 mg