This Brilliant Bundt Pan is my recent favorite piece of kitchen equipment. It is so elegant and fun. A simple cake baked in it really is worthy of standing alone on a pedestal. However, I decided to gild the lily and add white chocolate raspberry cream to the inside. It is a perfect party cake (Mother’s Day is coming up or just a Tuesday will do). To create this, you’ll want a cake that has a bit of body to it, so I picked a chocolate cake that was developed especially for the bundt pan from the trusted folks at Bake from Scratch. Then I wanted something creamy and bright in the middle. Adding white chocolate to whipped cream will stabilize it and allow it to keep it’s shape when cut into slices. To get the flavor of raspberries, without adding a ton of extra liquid to the cream was a challenge, but I think I found a pretty clever solution.
You can watch me make this cake in my Instagram stories. It really is a fun format for me to create instructional videos and I hope you’ll join instagram to see them, if you haven’t already. I’m not sure you can view the older videos, that live in my highlight archives from a computer, you may have to do that from your phone. I am trying to figure out how to convert the videos to Youtube, but haven’t found a graceful way to do that yet. I will let you know as soon as I do. So much technology, so little time.
Chocolate Bundt Cake with White Chocolate Raspberry Cream and Raspberry Coulis (sauce).
Chocolate cake recipe – this recipe is written for mini bundt pans, but I baked it in the larger one for about 50 minutes and it was perfect. YOU MUST NOT OVER BAKE THE CAKE or it will be dry and brittle. The recipe is from Bake from Scratch: Artisan Recipes for the Home Baker.
White Chocolate Raspberry Cream:
7 ounces white chocolate chips or chunks (use a good trusted brand, NOT COATING chocolate)
1/4 cup raspberry juice (strain 1 pound thawed frozen raspberries through a fine mesh sieve to get the juice, you’ll use the rest of the berries and juice for the sauce)
2 tablespoons strained raspberries (see above, but this time I mean the fruit and not the juice)
1 cup heavy whipping cream
Raspberry Coulis (sauce):
1 pound frozen raspberries (what remains after you’ve made the white chocolate raspberry cream above)
1/4 cup sugar
Cocoa for dusting – use a nice dark cocoa
Bake the cake as instructed. You can see me mix, bake, and assemble this entire cake in my instagram video. After the cake has baked, allow it to cool for 10 minutes before removing from the pan. Let the cake cool to room temperature and then slip it bake into the pan (wash and dry the Brilliant Bundt Pan first). Hollow out the middle (see video) with a Round Pastry Cutter that creates a trench that is about 2-inches wide. You’ll need to carve into it slowly, and make sure that you don’t get too close to the sides or bottom.
To make the White Chocolate Raspberry Cream:
In a bowl, melt the white chocolate and raspberry juice, over a double boiler or in the microwave. Stir until smooth. Whip the heavy cream until just soft peaks, it should be thick, but still VERY soft. Fold that into the white chocolate mixture. Fold in the fruit.
Place the Raspberry cream in a large piping bag, fitted with a large round tip and pipe it into the hollowed out cake. Replace the top of the cake, cover and refrigerate for at least an hour. This can be done several hours before serving.
To make the Coulis:
Heat the remaining raspberries and juice in a pan with the sugar, until the juices have thickened to the consistency of maple syrup. Use an Hand Blender to puree the fruit. Run the mixture through a fine mesh Conical Strainer.
Dust the finished cake with cocoa and serve with the coulis