This cake is really something special. Not only is it super easy, it also it cute as a button, extremely light, and when covered in chocolate, is the most perfect dessert ever. It has nice undertones of orange in it as well. One rule I live by that i advise you of is always use fresh orange juice. This recipe calls for juice and zest, don't skimp out. Buy a nice little juicer if you don't own one (mine's super cheap and plastic, it doesn't have to be high-tech) and trust me, fresh juice always will make your cake taste better. It improves the whole quality and freshness of the cake. Also try to use fresh raspberries. The frozen ones work, but fresh is always better. You'll thank me later :) Also, if you are not a fan of the ganache, the original recipe did include a glaze (see the recipe later) but I thought it would transform the cake from tea time treat to after dinner dessert
This cake was just so perfect. I served it to my family last weekend, and what a good move that was on my part. They finished the entire thing! My mom, who has tried basically all my new recipes and experiments, even claimed this was the best one she has had to date. Who couldn't resist the flavors of dark chocolate and raspberry? (Have you ever had the Ghiradelli dark chocolate raspberry squares? they are to DIE for, just in case you didn't notice, they are kidn of my favorites). So thank you Bon Appetit for this AMAZING recipe...I'm gonna be using this one a lot. I hope you enjoy it too!!!
Raspberry Bundt Cake with Chocolate Ganache:
Ingredients:
3 cups all purpose flour
1 1/2 tsp baking powder
1/4 tsp salt
1 cup (2 sticks) unsalted butter (very soft)
1 3/4 cups sugar
2 Tbsp fresh orange juice
1 tsp orange zest
2 tsp vanilla
3 eggs
1 cup plain or vanilla fat-free yogurt
2 1/2 cups raspberries (2 packages)
1/2 cup dark chocolate
1/4 cup milk/ semi sweet chocolate
1/3-1/2 cup heavy cream
Confectioner's sugar (optional)
Directions:
Preheat the over to 350. Grease a 12 cup bundt pan. Whisk 2 1/2 cups of flour, baking powder, and salt into a medium bowl.
In a separate bowl, gently toss raspberries in flour and set aside.
Cream butter and sugar in a large bowl. Mix in orange juice, then zest. Add vanilla and beat in eggs one at a time. Mix in yogurt. Gently fold in raspberries.
Pour batter and spread evenly into bundt pan. Bake for 50 minutes to an hour, or until golden brown on top and a cake tester comes out clean. Let cool slightly.
Ganache:
In a small saucepan over medium-low heat, melt chocolate and heavy cream, stirring constantly. Remove from heat when mixture becomes silky. Let cool slightly.
Fill a pastry bag fitted with a small circle tip, or cut a small hole in the bottom. Drizzle over the top of the cake. Dust powdered sugar over the top. Serve while it's still warm.
