Chocolate Bundt with White Chocolate-Raspberry Cream

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

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 chocolate bundt 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. (more…)

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