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Decadent Triple-Layer Chocolate Raspberry Bundt Cake

triple-layer chocolate raspberry bundt cake - featured image
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A moist, rich triple-layer bundt cake combining deep chocolate flavor with a tart raspberry filling, topped with a luscious dark chocolate ganache glaze. Perfect for parties and special occasions.

Ingredients

Scale
  • 2 ½ cups (312 g) all-purpose flour, sifted
  • ¾ cup (75 g) unsweetened cocoa powder, good quality
  • 1 ½ teaspoons baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 ¾ cups (350 g) granulated sugar
  • ¾ cup (170 g) unsalted butter, softened
  • 3 large eggs, room temperature
  • ¾ cup (180 ml) plain Greek yogurt, full-fat
  • ½ cup (120 ml) cottage cheese, small-curd, well drained
  • 2 teaspoons pure vanilla extract
  • ½ cup (120 ml) whole milk
  • 1 ½ cups (225 g) fresh raspberries, gently rinsed
  • ⅓ cup (40 g) powdered sugar
  • 1 tablespoon fresh lemon juice
  • 1 cup (175 g) dark chocolate chips or chopped dark chocolate (70% cacao preferred)
  • ½ cup (120 ml) heavy cream
  • 1 tablespoon unsalted butter (optional, for gloss)

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 10-inch bundt pan generously with butter, then dust with cocoa powder and tap out excess.
  2. In a large bowl, sift together flour, cocoa powder, baking powder, baking soda, and salt. Set aside.
  3. Using an electric mixer, beat softened butter and granulated sugar until light and fluffy, about 3-4 minutes.
  4. Beat in eggs one at a time, fully incorporating each before adding the next. Stir in vanilla extract.
  5. In a separate bowl, whisk together Greek yogurt, cottage cheese (blended if smoother texture desired), and milk.
  6. Add dry ingredients to the butter mixture in three parts, alternating with wet ingredients (dry-wet-dry-wet-dry), mixing gently after each addition until smooth but thick.
  7. In a small bowl, mash fresh raspberries with powdered sugar and lemon juice until slightly chunky but juicy.
  8. Pour one-third of the batter into the bundt pan. Spoon half of the raspberry filling over the batter. Add another third of batter, then the remaining raspberry filling, and top with the last third of batter. Use a skewer to gently swirl the filling into the batter for a marbled effect.
  9. Bake on the middle rack for 50-60 minutes. Start checking at 50 minutes by inserting a toothpick; it should come out with moist crumbs but no wet batter.
  10. Cool the cake in the pan for 15 minutes, then invert onto a wire rack to cool completely.
  11. To make ganache, heat heavy cream in a small saucepan until just simmering. Pour over chopped dark chocolate in a bowl. Let sit for 2 minutes, then stir until smooth. Stir in butter if using.
  12. Once cake is cooled, drizzle ganache over the top, letting it drip down the sides. Let set before slicing.

Notes

Grease bundt pan with butter and dust with cocoa powder to prevent sticking. Avoid overmixing batter after adding flour to keep cake tender. Do not puree raspberry filling completely to maintain texture. Start checking cake at 50 minutes to avoid drying out; tent with foil if edges brown too fast. Cool cake completely before glazing to prevent ganache from running. For gluten-free, substitute almond flour and ensure cocoa powder is gluten-free certified. For vegan, use dairy-free yogurt and butter substitutes and flax eggs.

Nutrition

Keywords: chocolate cake, raspberry cake, bundt cake, triple-layer cake, chocolate raspberry dessert, party cake, easy chocolate cake

Find it online: https://cooksybite.com/decadent-triple-layer-chocolate-raspberry-bundt-cake-recipe-easy-and-perfect-for-parties/