Valentine’s Day is around the corner. But don’t panic! You have one of two choices…run out to the corner pharmacy and buy them out of teddy bears and heart shaped chocolate boxes or make this decadent chocolate raspberry cake with white chocolate glaze. Ok, so you still have time to schedule a dancing gorilla-gram or a surprise weekend getaway, but isn’t it easier to make this super awesome chocolate cake.
Raspberry and chocolate is one of my top 5 favorite dessert combinations. And, although strawberries and chocolate seem to go hand-in-hand for Valentine’s Day, changing it up with raspberry might get you and your valentine feeling extra razzy. 😉 Sorry, I couldn’t help it!
Let talk a little about this cake. I confess in the past bundt cakes were not my friend. In the past I have failed miserably when inverting a bundt cake. Ending up with a crumbled and broken cake. But, I learned that if I generously grease the shiz-niz of every nook and cranny of the pan and dust with flour or cocoa powder the cake will fall right out without any problem.
This cake is rich dense chocolate love (because sometimes love can be dense) freckled with raspberry kisses (which sounds kind of messy) and coated with a white chocolate hug (everyone likes a hug). Perfect for your Valentine’s Day celebration!
How are you celebrating the designated day of love and friendship? Who are you passing love notes to or giving candies hearts?
This is my valentine to you! Because you’re awesome and seem to be ok with my weirdness.
Valentine’s Chocolate Raspberry Bundt Cake with White Chocolate Glaze
Adapted from Brown Eyed Baker
- 1 tablespoon butter, melted
- 1 tablespoon unsweetened cocoa powder
- 3/4 cup unsweetened cocoa powder
- 6 ounces bittersweet chocolate chips
- 1 teaspoon instant espresso powder (optional)
- 3/4 cup boiling water
- 1 cup sour cream, room temperature
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 3/4 cup unsalted butter, softened
- 2 cups light brown sugar
- 1 tablespoon vanilla extract
- 5 eggs, room temperature
- 1/2 cup raspberry preserves
- 1 cup white chocolate chips
- 1/4 heavy cream
- 1/4 cup raspberry preserves
This looks wonderful! I might just have to try this, even though I have never made a bundt cake. I wonder how a bundt cake would hold up with a gluten free flour mix like King Arthur…my son has celiac, and since he and I are usually the only ones who end up eating desserts (my husband isn’t a big dessert eater). I would feel bad if my son couldn’t have any, or if I would be forced to eat it all myself. 😉 Happy Valentine’s Day!
Christine @ Cooking with Cakes says
this is GORGEOUS!!! I love the raspberries stuffed with white chocolate chips, it is the perfect touch!! fab recipe girrrrl 🙂