Description
Chocolate Bundt Cake with Pink Raspberry Glaze
Ingredients:
For the Cake:
2 cups all-purpose flour
3/4 cup unsweetened cocoa powder
1 1/2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 cup unsalted butter, softened
1 3/4 cups granulated sugar
3 large eggs
1 tsp vanilla extract
1 cup whole milk
1/2 cup hot coffee or boiling water
For the Raspberry Glaze:
1 cup powdered sugar
2-3 tbsp raspberry puree (or fresh raspberries blended and strained)
1 tbsp lemon juice
Optional: a drop of pink food coloring for a brighter glaze
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Instructions:
1. Prepare the Cake:
Preheat your oven to 350°F (175°C). Grease and flour a Bundt pan.
In a medium bowl, sift together the flour, cocoa powder, baking powder, baking soda, and salt.
In a large bowl, cream the butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
Gradually add the dry ingredients to the wet mixture, alternating with the milk. Begin and end with the dry ingredients. Mix in the hot coffee until the batter is smooth.
Pour the batter into the prepared Bundt pan and bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
Let the cake cool in the pan for 15 minutes, then invert it onto a wire rack to cool completely.
2. Make the Raspberry Glaze:
In a bowl, whisk together the powdered sugar, raspberry puree, and lemon juice until smooth. Adjust the consistency by adding more powdered sugar or raspberry puree as needed. Add a drop of pink food coloring if desired.
3. Assemble:
Once the cake is completely cooled, drizzle the raspberry glaze evenly over the top. Let it set before slicing.
