(adapted from Baker Street)
2 Cups all purpose flour
1 1/2 Cups sugar
1 Cup water
1/2 Cup unsweetened cocoa powder
2 Sticks unsalted butter
2 Teaspoons baking powder
1 Teaspoon baking soda
1/2 Teaspoon salt
1 Teaspoon vanilla
8 oz. Cream cheese
1/2 Cup seedless raspberry jam
1/3 Cup sugar
To make the cake, combine the flour, baking powder, baking soda and salt in a bowl. In a separate bowl, beat together the sugar, butter, eggs, water and vanilla. Slowly beat the dry ingredients into the wet mixture until everything is fully incorporated.
Butter and flour a 12 cup bundt pan and pour in half the chocolate batter. Pour the raspberry mixture over that and top with the remaining chocolate batter. Bake in a thoroughly pre-heated 350 degree oven for 1 hour. Note that a toothpick may come out clean after 55 minutes but the cake has so much moisture from the jam that it needs the extra five minutes in the oven. Cool completely (allow a couple of hours) before turning out of the pan. Makes 10 - 12 servings.
Have a look at what our other February bundt bakers have made:
Chocolate Berry Bundt Cake by Heather from Hezzi D's Books and Cooks Chocolate Bundt Cake with Balsamic Strawberry Sauce by Alice from Hip Foodie Mom Chocolate Chobani Bundt Cake by Carrie from Poet In The Pantry Chocolate Espresso Bundt Cake by Holly from A Baker’s House Chocolate Mini Bundts with Matcha Flowers by Kim from Ninja Baking Chocolate Raspberry Swirl Bundt Cake by Anita from Hungry Couple Chocolate Rocky Road Bundt Cake by Tara from Noshing With The Nolands Chocolate Turtle Bundt Cake by Kim from Cravings Of A Lunatic Deep Chocolate Be Mine Bundt by Stacy from Food Lust People Love Double Chocolate Swirled Bundt Cake by Laura from The Spiced Life Chocolate Peanut Butter Layered Bundt Cake by Karen from In The Kitchen With KP Red Wine Chocolate Bundt Cake with Mascarpone Whipped Cream by Kate from Food Babbles Sour Cream Chocolate Bundt Cake by Renee from Magnolia Days Quadruple Chocolate Bundt Cake by Dorothy from Shockingly Delicious Vanilla and Chocolate Marble Bundt Cake by Anuradha from Baker Street White Chocolate Raspberry Bundt Cake by Paula from Vintage Kitchen
Interested in becoming part of Bundt-a-Month? Here's how:
- Use chocolate and bake us a bundt for February
- Post it before February 28th, 2013
- Use the #BundtAMonth hashtag in your title (i.e. Chocolate Raspberry Swirl Bundt Cake #BundtAMonth)
- Add your entry to the Linky tool below
- Link back to our announcement posts
Be sure to follow Bundt-a-Month on Facebook where we feature all our gorgeous bundt cakes. Or, head over to our Pinterest board for inspiration and choose from over 350 bundt cake recipes.