JAN
30
Whole Wheat Chocolate Raspberry Cheesecake Bundt Cake
I’ve never been a fan of making layer cakes. Although they look beautiful, a layer cake takes a considerable amount of time to make look presentable. I typically spend one hour just icing the thing and even then, my cake doesn’t look that great.
That’s why I absolutely love bundt cakes. Bundt cakes, like this Whole Wheat Chocolate Raspberry Cheesecake Bundt, are especially great for those of us who aren’t skilled decorators but still want something impressive looking.
Written by: Erin of Texanerin Baking
If you want to sneak more whole grains into your diet, this cake is a great place to start. The rich chocolate flavor makes the whole wheat flour undetectable and will fool even your most skeptical taste testers.
For people new to whole grain baking, I’d usually recommend to start off by replacing only a part of the all-purpose flour called for in a recipe with whole wheat flour. This allows you some time to get used to the slightly different taste.
But I’ve made Whole Wheat Chocolate Raspberry Cheesecake Bundt Cake with all white flour and again with all 100% whole wheat flour and nobody can tell the difference, making a combination of flour types unnecessary.
And the incredibly moist and almost brownie-like texture of the chocolate cake is not at all like you’d imagine a 100% whole wheat cake to be. It’s dense, but not too dense.
With Valentine’s Day coming up, I thought that the pink raspberry cheesecake filling would be a fun way to add some natural coloring. But if you don’t like raspberries, you can leave the raspberry sauce out of the filling (or try substituting cherry or strawberry instead) and leave it as plain cream cheese filling. And if you’re short on time and want to leave out the filling entirely, you’ll still end up with an extremely decadent chocolate bundt cake.
The chocolate ganache isn’t your typical ganache made out of melted chocolate and heavy cream.
Cocoa powder, coconut oil, Greek yogurt and honey create a beautiful, shiny and wonderfully pourable ganache that’s considerably more healthy than the original but tastes just as good.
This healthier chocolate ganache will set just like a normal ganache, so as long as the cake has been refrigerated for a few hours, transportation is a breeze.
And as for decoration, it doesn’t get much easier than adding raspberries on top of the chocolate ganache.
More Chocolate Raspberry Dessert Recipes for Valentine’s Day
- Brownie and Raspberry Parfaits
- Raspberry Ice Cream Sandwiches
- Chocolate Covered Raspberry Marshmallows
What is your favorite treat to make for Valentine’s Day?
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Whole Wheat Chocolate Raspberry Cheesecake Bundt Cake
Yield: 12 - 16 servings
Prep Time: 30 minutes
Cook Time: 50 minutes
Total Time: 1 hour 20 minutes
An extremely moist 100% whole wheat chocolate bundt cake with a tunnel of raspberry cream cheese filling and a healthier chocolate ganache.
Ingredients:
For the raspberry sauce:
1 1/2 cups frozen raspberries
2 tablespoons honey
1 1/2 teaspoons lemon juice
3/4 teaspoon cornstarch mixed with 1 tablespoon cold waterFor the filling:
8 ounces cream cheese, room temperature
2 eggs
1/3 cup sugar
1/4 cup whole wheat flour
2 teaspoons vanilla
1/3 - 1/2 cup raspberry sauceFor the cake:
1 3/4 cups sugar
1 3/4 cups whole wheat flour
3/4 cup cocoa powder
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
2 eggs
6 ounces plain Greek yogurt
1/2 cup canola or vegetable oil
1 tablespoon vanilla
1 cup boiling waterFor the ganache:
1/4 cup honey
3 1/2 tablespoons coconut oil
1/2 teaspoon vanilla
1/4 cup cocoa powder
2 - 5 tablespoons plain Greek yogurt
8 - 12 fresh raspberries, for garnishDirections:
For the raspberry sauce:
In a medium saucepan over medium heat, stir together the frozen raspberries, honey and lemon juice. Bring to a boil, turn heat down to low, and let simmer for 15 minutes. Remove the pan from the heat and strain the seeds with a food mill or a sieve.
Return the raspberry mixture back to the pan and place back on the heat. Add the cornstarch which has been mixed with water. Bring it to a boil and let simmer for another 5 minutes. Set aside to cool completely. This should yield about 1/3 cup of sauce.
For the filling:
Beat the cream cheese, eggs, sugar, flour and vanilla in a medium bowl with a hand mixer. When well combined, add in the raspberry sauce. Set this aside.
For the cake:
Preheat the oven to 350 degrees F. Prepare a 12 cup bundt cake pan by spraying it with cooking spray and flouring. Do not skip the flour! In a large bowl, stir together the sugar, flour, cocoa powder, baking powder, baking soda and salt. Add the eggs, Greek yogurt, oil and vanilla. With a hand mixer, mix for 2 minutes on medium speed and then stir in the boiling water. The batter will be extremely thin; almost like water. Pour all of the batter into the prepared pan. Gently and slowly pour in the filling, trying to keep it about 1 inch away from the edges of the pan. The more in the center you can keep it, the better.
Bake for 50 - 55 minutes. Let the cake cool for 10 minutes in the pan and then invert onto a wire rack to cool completely.
For the ganache:
In a medium saucepan over low heat, melt the honey and coconut oil. Once melted, add the vanilla and then the cocoa powder. Stir until thoroughly combined. Let cool for 5 minutes and then stir in a tablespoon of Greek yogurt at a time, until you like the consistency. I used 3 tablespoons. When the cake has completely cooled, pour the ganache over the cake and garnish with raspberries right before serving, if desired. Store, covered, in the refrigerator for up to 5 days.
Notes:
To get clean cuts, use two knives. One to cut the cake, and another to scrape the knife clean after each slice.
Cake batter recipe adapted from One Bowl Chocolate Cake





Hello! I'm Katie Goodman, author of GoodLife Eats Etc. where I share what I find in my life. A mix of great recipes, family memories, adventures, good reads, and anything else that I love is what you will discover here.



It’s absolutely stunning! The dripping ganache is my favorite part…plus the surprise cream cheese filling is just amazing! I need to make this right away. Luckily, I have a dinner party to attend tomorrow and need to bring dessert. Looks like I have the recipe!
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I love how this bundt cake looks with the thick chocolate sauce and fresh raspberries. I am sure it will appeal to anyone regardless if it is made with whole wheat flour, that by the way was not mentioned on the recipe ingredients
You may want to correct that!! Great looking yummy cake.
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Looks beautiful and delicious!
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WOW!!! This cake looks amazing! Thanks for this recipe, it is one that I definitely will have to try. Love that it is whole wheat too! YUMMMMY!!
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Beautiful Erin!! Love it, and especially that the flavor isnt that much different from all purpose flour! I cant wait to try this one
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So I made this cake and it was delicious! You definitely couldn’t tell it was made with whole wheat flour. I fooled all of my guests! And the ganache was so tasty! The only thing that I did differently is used strawberries for my filling flavor, which was so yummy! My filling didn’t settle as well as this cake’s did, but it still tasted amazing! Oh, and one question. I did indeed grease and flour my pan, which worked like a breeze, but I used all-purpose flour to do so, which left a white tint to the whole cake. Did you use whole wheat flour to flour your pan? Thanks for the great recipe Erin!
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Erin @ Texanerin Baking replied: — February 2nd, 2013 @ 2:00 PM
Yay! I’m so happy to hear that it came out well.
I also used all-purpose when flouring the pan and there were some white spots (you can see them on the bottom half of the cake). It could be that I “underfloured” my pan. This was actually the first time I floured any kind of pan. I think I might have used 1 teaspoon for the whole thing? I hope the white tint wasn’t too bad! Thanks for the feedback, Caroline.
Sandy replied: — February 7th, 2013 @ 12:10 PM
When making a chocolate cake, try dusting your pan with cocoa powder instead of flour. It still keeps the cake from sticking, but prevents that white tint.
Caroline @ chocolate & carrots replied: — February 8th, 2013 @ 4:24 AM
Oh yeah! I’ve actually done that before and forgot about it. Such a great idea! Thanks Sandy!
Bookmarked! This looks great
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Hi this looks awesome,i live in uk and am new to baking, the only wholewheat flours i can find is bread flour which i assume is no good to use for this,or the one ive bought from amazon bobs red mill organic whole wheat pastry flour, do you think thats ok to use for the recipe and i was going to use half cup low fat flora butter instead of oil,do you think that will work thanks this looks lovely.
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Erin @ Texanerin Baking replied: — February 3rd, 2013 @ 12:43 PM
The whole wheat pastry flour you have will be fantastic for this! I’m not positive about the butter. If you don’t like canola or vegetable oil, you can use olive oil (but not extra-virgin). Olive oil contains healthy fat so it’s nothing to avoid! I’ve made this before with olive oil and it doesn’t taste at all olive-y, so it won’t affect the taste. Good luck and let me know how it turns out!
Hi thanks very much for answering, the cake turned out lovely,all the family really enjoyed it,thanks again
jason
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Erin @ Texanerin Baking replied: — February 11th, 2013 @ 3:02 PM
I’m so happy to hear that, Jason! Thanks for your feedback. I really appreciate it! And I’m happy that your subs turned out well.