Chocolate Bundt Cake With Raspberries

So I finally gave in and spent the money to get myself the Lodge cast iron bundt pan.  Man am I ever glad I did!  I love this thing and use it all the time.  Of course the first thing I had to make in it was a cake, so I decided to do a chocolate cake with a nice glaze and topped it with fresh raspberries!   Omgosh guys it was awesome!  Hope you guys try it and love it like we do!



>  1 cup of unsalted butter 

>  1/3 cup of cocoa powder

>  1 tsp salt

>  1 cup water

>  2 cups all purpose or cake flour

>  1 3/4 cups sugar

>  1 1/2 tsp baking soda

>  2 eggs

>  1/2 cup plain greek yogurt

>  1 tsp vanilla extract

>  6 - 12 fresh raspberries for garnish


>  2 1/2 cups powdered sugar

>  3 tbsp milk (add a bit more if glaze is too thick)

>  1 tsp vanilla extract



Preheat oven to 350F and spray bundt pan with bakers joy or pam baking spray 

In a small pot mix the butter, cocoa powder, salt and water and place over med. heat.  Cook, stirring constantly just until its all melted and combined then remove from heat.

In a large bowl, whisk the flour, sugar and baking soda together.  Add half the melted cocoa powder mixture and whisk until mixed in.  Add the rest of the cocoa powder mix and whisk until all blended.

Add the eggs one at a time and whisk until combined.

Whisk in the greek yogurt and vanilla extract until batter is smooth.

Pour batter into bundt pan and cook on middle rack for 40 - 45 mins or until a toothpick comes out clean. 

Remove from oven and let rest for 15 mins then invert it onto a rack .

Let cool completely before glazing.


Whisk all the ingredients together until its smooth and will slowly run off a spoon.

Once cake is cooled, drizzle your glaze over the cake then top with fresh raspberries and a sprinkle of cocoa powder!!  Enjoy!

Post a Comment