A moist Chocolate Raspberry Bundt Cake that features a tunnel of raspberry cream cheese filling and a healthier chocolate ganache.
Written by: Erin of Texanerin Baking
Creating This Chocolate and Raspberry 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 chocolate cake with raspberry filling, are especially great for those of us who aren’t skilled decorators but still want something impressive looking.
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.
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.
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 healthier than the original but tastes just as good.
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Chocolate Raspberry Bundt Cake Ingredients
This chocolate cake with raspberry filling has three main parts to it: the raspberry cake filling, the chocolate cake batter, and the healthier chocolate ganache that goes on top.
Here’s what you’ll need to make the entire recipe:
- Raspberries (fresh and frozen)
- Lemon juice
- Cream cheese
- Granulated sugar
- Whole wheat flour
- Vanilla extract
- Cocoa powder
- Baking powder and baking soda
- Plain Greek yogurt
- Coconut oil
For the complete ingredient list and detailed instructions, scroll to the bottom of this post for the FREE printable recipe card.
Can I Use All-Purpose Flour Instead?
Yes! I’ve made this easy chocolate raspberry cake with both all-purpose flour and again with 100% whole wheat flour and nobody can tell the difference. Feel free to use whichever you have on hand.
How to Make Chocolate Raspberry Bundt Cake
I’ve given very detailed, step-by-step instructions on how to make this chocolate cake with raspberry filling. Here’s a brief overview of the process:
- Make the raspberry sauce: Cook down some frozen raspberries, honey, and lemon juice. Once the mixture has reduced somewhat, strain through a sieve and stir in a cornstarch slurry to thicken.
- For the raspberry cake filling: Beat together the cream cheese, eggs, sugar, flour and vanilla. When well combined, add in the raspberry sauce you just made.
- For the cake batter: The chocolate cake batter comes together like a regular cake batter. The only difference is that it’s made with boiling water (like a devil’s food cake).
- Pour all of the cake batter into a greased and floured 12-cup bundt cake pan.
- Pour the prepared raspberry cake filling over the chocolate batter.
- Bake the chocolate raspberry bundt cake until done, then let cool completely.
- For the ganache: Melt together the coconut oil, honey, vanilla, and cocoa powder. Let cool for 5 minutes before stirring in the yogurt.
- Pour ganache over the cooled cake and garnish with fresh berries.
The above is simply a quick summary of this recipe. Check out the free printable card at the bottom of this post for all the detailed instructions.
How to Store Chocolate Cake with Raspberry Filling
Because the filling contains dairy, the cake needs to be stored in an airtight container in the fridge. It should last up to five days. I like this Bundt Cake Keeper to store bundt cakes in the refrigerator – it helps them not dry out, protects from any other items in the fridge bumping against them, and makes transportation so much easier.
Can I Make This Recipe Without a Bundt Pan?
A 9×13-inch pan would be large enough to hold the batter and filling, but I’ve only made this recipe using a bundt pan so I can’t speak to how you should adjust the recipe steps.
If you make this in a different sized pan, leave a comment so I know how it turned out!
Tips for Making the Chocolate and Raspberry Cake
- 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.
- If you’re short on time and want to leave out the raspberry cake filling entirely, you’ll still end up with an extremely decadent chocolate bundt cake.
- 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.
More Raspberry Desserts:
In this Raspberry Brownie Parfait with Mascarpone Whip, fudgy brownies are layered with mascarpone whipped cream and raspberries for a delightful dessert!
Creamy vanilla ice cream, fresh raspberries, and chocolate pair so well together in these Raspberry Ice Cream Sandwiches.
These White Chocolate Raspberry Cheesecake Cookies feature cream cheese in the batter, bits of raspberry jammy goodness, and melty chunks of white chocolate.
Raspberry Almond Angel Food Cake Parfaits feature angel food cake pieces layered with lemon curd, fresh raspberries, honey almond whipped cream and sliced almonds.
Vanilla Cupcakes with Chocolate Buttercream and Fresh Raspberry Sauce are the perfect combo of a fluffy, light vanilla cupcake, rich chocolate buttercream, and a tangy, sweet fresh raspberry sauce.
What is your favorite treat to make for Valentine’s Day?
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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 water
For 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 sauce
For 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 water
For 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 garnish
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.
To get clean cuts, use two knives. One to cut the cake, and another to scrape the knife clean after each slice.
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Nutrition InformationYield 16 Serving Size 1
Amount Per Serving Calories 376Total Fat 17gSaturated Fat 6gTrans Fat 0gUnsaturated Fat 9gCholesterol 62mgSodium 326mgCarbohydrates 51gFiber 4gSugar 35gProtein 7g
GoodLifeEats.com offers recipe nutritional information as a courtesy and is an estimate only. This information comes from online calculators. Although GoodLifeEats.com makes every effort to provide accurate information, these figures are only estimates.