Chocolate Bundt Cakes with Raspberry Compote
Say "I love you" with these delicious & decadent mini Chocolate Bundt Cakes with Raspberry Compote. This dessert is a party favourite.
Ingredients
- 1½ sticks unsalted butter, at room temperature
- 130 g sugar
- 140 g light brown sugar, packed
- 2 large eggs, at room temperature
- 2 tsp vanilla extract
- 240 ml buttermilk
- 120 ml sour cream (we used reduced fat)
- 2 tbsp brewed coffee
- 140 g whole wheat flour
- 240 ml cacao powder (or good cocoa powder)
- 85 g semi-sweet chocolate chips
- 1½ tsp baking soda
- ½ tsp kosher salt
- For raspberry compote:
- 473 ml fresh raspberries
- 50 g sugar
- 1 tbsp lemon juice
Instructions
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Preheat oven to 350°.
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Spray bundt tins with non stick cooking spray.
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Mix together butter, sugar and brown sugar until light and fluffy.
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Add the eggs and vanilla and combine.
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In separate bowl, whisk together buttermilk and sour cream.
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Now combine butter and sugar mixture, with buttermilk mixture until incorporated.
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In another bowl, sift together flour, cacao powder, baking soda, and salt.
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Add buttermilk mixture to flour mixture (one quarter at a time). Mix until blended.
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Add coffee and stir until combined.
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Add chocolate chips to cake mixture.
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Pour batter into bundt pans, filling 3/4 of the way full so that cake has room to rise.
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Bake for 20 to 25 minutes, until toothpick comes out clean.
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Allow cakes to cool for 10 minutes then remove from pans.
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In medium saucepan, add raspberries, 60 ml sugar, and lemon juice.
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Cook over low heat until raspberries have broken down and sauce thickens (about 10-15 min).
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Transfer compote to a bowl and cool in refrigerator for 10 minutes.
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Plate cake and top with raspberry compote. Sprinkle with powdered sugar.
Notes
Committed to this collection by the hand of Hunter.
