RASPBERRY CHOCOLATE BUNDT CAKE

2 1/2 cups all-purpose flour

3/4 cup unsweetened cocoa powder

1 tsp baking powder

1 tsp baking soda

3/4 tsp salt

1 cup butter, room temperature

2 cups packed dark brown sugar

5 eggs

1 tsp raspberry extract

1 1/2 cups buttermilk

1/2 cup dark chocolate chips

1/2 cup heavy cream

Fresh raspberries for garnish, optional

Heat oven to 350-degrees. Coat a 13-cup Bundt pan with baking spray with flour.

In a medium bowl, combine flour, cocoa powder, baking powder, baking soda and salt. Whisk mixture together until blended and no lumps remain. Reserve.

In medium-high speed of electric mixer, beat butter and brown sugar until light and fluffy, about 2 minutes. On low speed, beat in the eggs, then raspberry extract until smooth. In 3 additions, alternately beat in reserved flour mixture and buttermilk just until combined, scraping down sides of bowl with a rubber spatula as needed. Transfer batter to the prepared Bundt pan. Bake at 350-degrees 50 to 60 minutes until a wooden toothpick inserted near center comes out clean. Let cool in the pan 30 minutes. Remove cake from pan to a wire rack to cool completely.

Place cake on a serving platter or cake stand. In a microwave-safe bowl, microwave chocolate chips and heavy cream in 15 second intervals, stirring until completely melted and smooth. Let cool slightly. Gently spoon chocolate ganache over the cake, letting some drip down cake side. Garnish with fresh raspberries, if desired.

Yield: 16 servings

file photo for reference