Prepare to embark on a culinary journey that will tantalize your taste buds and redefine your dessert expectations! This isn't just another cake - it's a luxurious fusion of rich chocolate, creamy cheesecake, and burst-of-summer raspberries, all nestled in a wholesome whole wheat base. Imagine cutting into a stunning bundt cake that looks like it belongs in a professional bakery, but can be created right in your own kitchen. Whether you're looking to impress dinner guests or treat yourself to an extraordinary dessert, this recipe promises to be a game-changer that proves healthy ingredients can be absolutely indulgent.
Prep Time: 25 mins
Cook Time: 50 mins
Total Time: 1 hrs 15 mins
Cuisine: American
Serves: 10 servings
Ingredients
- 1 1/2 cups whole wheat flour
- 1 cup granulated sugar
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup cream cheese, softened
- 1/2 cup sour cream
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 cup fresh raspberries
Instructions
- Preheat the oven to 350°F (175°C). Thoroughly grease a 10-inch bundt pan with butter or cooking spray, ensuring all crevices are well-coated to prevent sticking.
- In a large mixing bowl, sift together the whole wheat flour, cocoa powder, baking powder, baking soda, and salt. Whisk to combine and eliminate any lumps.
- In a separate bowl, cream together the softened cream cheese and granulated sugar until smooth and fluffy, using an electric mixer on medium speed. This should take about 3-4 minutes.
- Add the eggs one at a time to the cream cheese mixture, beating well after each addition. Mix in the sour cream and vanilla extract until fully incorporated.
- Gradually fold the dry ingredients into the wet ingredients, stirring gently until just combined. Be careful not to overmix, as this can result in a dense cake.
- Gently fold in half of the fresh raspberries, reserving the remaining berries for topping.
- Pour the batter into the prepared bundt pan, spreading it evenly with a spatula. Tap the pan lightly on the counter to remove any air bubbles.
- Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center comes out clean with just a few moist crumbs.
- Remove from the oven and let the cake cool in the pan for 15 minutes. Then carefully invert onto a wire rack to cool completely.
- Once cooled, garnish the top of the cake with the remaining fresh raspberries. For an optional finish, dust with powdered sugar or drizzle with a light chocolate glaze.
- Slice and serve at room temperature. Store any leftovers in an airtight container in the refrigerator for up to 3-4 days.
Tips
- Room Temperature Matters: Ensure all ingredients like eggs, cream cheese, and sour cream are at room temperature for smoother mixing and better texture.
- Don't Overmix: When combining wet and dry ingredients, mix just until incorporated. Overmixing can lead to a tough, dense cake.
- Raspberry Distribution: Fold raspberries gently to prevent them from breaking and bleeding color throughout the batter.
- Pan Preparation is Key: Thoroughly grease your bundt pan, using a pastry brush to get into all the intricate pan details to ensure easy cake release.
- Cooling Technique: Allow the cake to cool in the pan for 15 minutes before inverting to prevent breaking, but don't let it sit too long or it might stick.
- Storage Tip: For maximum freshness, store the cake in an airtight container in the refrigerator and bring to room temperature before serving.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 45g
Protein: 8g
Fat: 14g
Saturated Fat: 8g
Cholesterol: 95mg
