April in our house comes with 2 birthdays and Easter celebrations. Or we are lonely and feeling this self isolation thing and just really needed some chocolate cake. Whatever your reason, marbling raspberry spread into chocolate is brilliant.
- 1 cup butter
- 1 1/2 cups sugar
- 3 eggs
- 2 tsp vanilla
- 2 cups flour
- 1/2 cup cocoa (plus a little extra for dusting)
- 1 tsp baking soda
- 1 tsp baking powder
- 1/2 cup hot water
- 1 c sour cream (or Greek yogurt)
- 1 cup raspberry spread (I chose the low sugar spread, you could try with jam)
Preheat the oven to 350F, put the kettle on to boil, and grease up your bundt pan really well with butter. Butter is your friend.
Cream the butter and sugar until it is nice and fluffy. I have discovered that this is the trick to every good recipe: fluffy sugar butter. Add the eggs one at a time while the mixer is running, and then add the vanilla.
In a separate bowl measure out all the dry ingredients and whisk with a fork. Add to the batter and resume mixing on low until incorporated. Measure hot water from the kettle and add to the mixing bowl. Stir in sour cream. Do not overmix.
Spoon half the batter into the bundt pan. Dollop the raspberry spread around the cake pan alternating with dollops of batter until it is all transferred. Run a knife through the batter to marble the raspberry in.
Bake for 50 – 60 minutes or until it tests done. Let cool 10 – 15 minutes and then remove from pan by running a butter knife around the the outer edge, laying a plate over top and then inverting the pan. It should come out easily if you used enough butter. If not it will still be delicious.
Dust the top with cocoa powder.
If you are really yearning for chocolate you can prepare a ganache icing by mixing 1 3/4 cups of bittersweet or dark baking chocolate, chopped with 3/4 cup of warm cream. Stir until all the chocolate is melted, and then let cool for 10 minutes or so. Pour over the cake before photographing for all your insta-friends. I would absolutely do this if I knew I would eat less than a third of this cake.