Chocolate and raspberry bundt cake

For me, chocolate has always been my go-to comfort food of choice.

This chocolate cake is easy to make and absolutely delicious. Bake it, get it in your gob and get happy!

With a rich, fudgy chocolate sponge studded with raspberries, smooth and scrumptious chocolate ganache – it’s near perfection (especially served with double cream or ice cream).

For special occasions, to treat your loved ones, or purely for those moments when you just need a big fat slice of chocolate cake to cheer yourself up, this beauty is guaranteed to hit the spot.

Ingredients

• 100ml buttermilk OR 85ml milk (whole or semi-skimmed) and 1tbsp fresh lemon juice or white wine vinegar

• 215g dark chocolate

• 200g unsalted butter

• 3 large eggs

• 240g light muscavado sugar

• 160g golden caster sugar

• 220g plain flour

• 1/4 tsp bicarb

• 1/4 tsp baking powder

• 3 tbsps cocoa powder

• 200g fresh or frozen raspberries

• 1 tbsp instant coffee (made up with 100ml boiling water)

To decorate

• 75g dark chocolate

• 50g double cream

• Handful fresh raspberries
  

Method

1. Pre-heat your oven to 180°C/160°C fan/350°F/Gas 4. Line your Bundt tin generously with butter.

2. If you’re making your own buttermilk (it’s very hard to get hold of in the UK so I always do), combine the milk with either lemon juice or white wine vinegarl. Stir to combine. It will curdle and look revolting but don’t worry, it’s supposed to. Leave it to one side

3. Melt the chocolate & butter in a microwave in 30 second blasts or on the hob on a low temp. Add the chocolate extract (if using) and the instant coffee mixture. Combine & leave to cool

4. In a large mixing bowl, sieve in the flour, cocoa powder, salt, baking powder & bicarb. Then add in both sugars and combine

5. Add the three eggs to the buttermilk mixture and whisk to combine. Then add this to your dry ingredients, followed by the raspberries

6. Finally, pour in the melted chocolate/butter mixture into the large mixing bowl until it’s fully incorporated

7. Add the mixture to the Bundt tin and bake for 45-55 minutes or until a skewer comes out clean. Leave to cool on a wire rack.

8. To make the ganache for the decoration, heat the double cream gently until hot (but not boiling). Pour it over the chocolate and leave it to settle for a minute before stirring to combine. Pour it over the top of the cake in all the cracks. Add whole raspberries to the top. Slice it up and enjoy!