Just Baking

I make at least one bundt cake a week.  A great bundt will disappear from my cake stand within 24 hours.  This one was just such a cake.

I adapted it from a recipe in one of my favorite cookbooks The Foster’s Market Cookbook: Favorite Recipes for Morning, Noon, and Night.  This was one of my go-to sources for recipes when I was cook, dishwasher, menu planner, supplies orderer, waitress, hostess, and busboy at a small gourmet cafe for a couple years.  It was invaluable experience into the restaurant world.

The cake was moist, chocolatey and had slightly more than a hint of raspberry flavor.  It is ….

Double Chocolate Raspberry Truffle Cake

adapted from The Foster’s Market Cookbook: Favorite Recipes for Morning, Noon, and Night

makes one 10-inch bundt cake

3 cups flour
1/2 cup unsweetened cocoa
1 tablespoon instant espresso powder
2 teaspoons baking powder
1/2 teaspoon salt
3 sticks butter, softened
3 cups sugar
4 extra large eggs
1 tablespoon vanilla extract
1 cup milk
1 cup semi sweet chocolate chips
1/2 cup raspberry preserves
powdered sugar, for garnish

Preheat oven to 350 °F.

Grease and flour a 10-inch bundt pan.  I used the Pam Baking Spray which is a combination of nonstick spray and flour.  Set aside.

Combine flour, cocoa, espresso powder, baking powder, and salt in a bowl.  Set aside.

Cream butter and sugar in a standing mixer on medium speed until light and fluffy.  Add eggs one at a time and beat after each addition.  Add vanilla and mix in.

Add flour mixture alternately with the milk to the butter mixture.  Mix until smooth; don’t overmix.  Stir in the chocolate chips.

Spread 1/2 of the batter in the bundt pan.  Heat raspberry preserves in microwave for 15 seconds.  Pour on top of the batter in the pan.  Spread remaining batter over the preserves to cover.

Bake for 1 hour to 1 1/4 hours or until a toothpick inserted in the cake comes out clean.

Remove from oven and let cool for about 15 - 20 minutes.  Turn cake out of pan and cool on baking rack.  Dust with powdered sugar.