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