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Chocolate Bundt with White Chocolate-Raspberry Cream

Chocolate Bundt Cake with White Chocolate-Raspberry Cream | Photo by Zoë François

This Nordic Ware Brilliance 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 its 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.

Chocolate Bundt Cake dusted with cocoa powder on a cooling rack | Photo by Zoë François

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. Find the full recipe below.

Chocolate Bundt Cake with Raspberry Coulis (sauce) | Photo by Zoë François
Chocolate Bundt Cake with White Chocolate-Raspberry Cream | Photo by Zoë François

Dust the finished chocolate bundt cake with cocoa and serve with the coulis

Chocolate Bundt Cake with Raspberry Coulis (sauce) | Photo by Zoë François
Chocolate raspberry bundt

Chocolate Desserts: Chocolate Bundt with White Chocolate-Raspberry Cream

This chocolate bundt with white chocolate-raspberry cream is the perfect party cake. Bundts are are easy to make, and the white chocolate and raspberry filling adds a bright and creamy element.
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Ingredients

  • 1 chocolate bundt Chocolate bundt recipe
  • 7 oz white chocolate chips or chunks use a good brand—NOT coating chocolate
  • ¼ cup raspberry juice strain 1 lb of thawed frozen raspberries through a fine mesh sieve—you'll use the remainder of berries and juice for sauce
  • 2 tbsp strained raspberries just the fruit, not the juice
  • 1 cup heavy whipping cream
  • 1 lb frozen raspberries what remains from the steps above
  • ¼ cup sugar
  • cocoa for dusting use a quality dark cocoa

Instructions

  • Bake the bundt cake as instructed. After the cake has baked, allow it to cool for 10 minutes before removing from the pan. Let the chocolate bundt cake cool to room temperature. While you wait for the cake to cool, wash and dry the Brilliance Bundt Pan. Once it’s cool, slip the cake back into the Bundt pan. Hollow out the middle 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.
  • 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.
  • 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 chocolate bundt cake with cocoa and serve with the coulis.
Tried this recipe?Let us know how it was!

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3 thoughts to “Chocolate Bundt with White Chocolate-Raspberry Cream”

  1. Clarify/misprint? When reading directions to get cake out of pan, preparing to add the filling, it states ‘Let the chocolate bundt cake cool to room temperature and then slip it bake into the pan (wash and dry the Brilliant Bundt Pan first)..’

    Then ‘slip it bake into the pan’…?

    Can you clarify?
    Thanks

    1. Hi Pat, this typo has been fixed. Once cooled you will put the bundt cake back into the bundt pan (wash and dry the pan first) before continuing with the recipe. Thanks!

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