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Cake all-purpose baking powder baking soda cocoa salt sugar butter eggs water vanilla weight Cream Cheese sugar egg raspberry
Viewed: 69 - Published at: 8 years agoIngredients
- FOR THE CAKE:
- 2 cups All-purpose Flour
- 2 teaspoons Baking Powder
- 1 teaspoon Baking Soda
- 1/2 cups Unsweetened Cocoa Powder
- 1/2 teaspoons Salt
- 1-1/2 cup Sugar
- 2 sticks Unsalted Butter, At Room Temperature
- 3 whole Eggs
- 1 cup Water
- 1 teaspoon Vanilla
- FOR THE RASPBERRY SWIRL:
- 8 ounces, weight Cream Cheese
- 1/3 cups Sugar
- 1 whole Egg
- 1/2 cups Seedless Raspberry Jam
Method
- Make the raspberry swirl by beating together the cream cheese, sugar, egg and jam until all the ingredients are fully incorporated. The mixture will be loose so keep it in the refrigerator while you prep the cake batter.
- Preheat oven to 350 F.
- To make the cake, combine the flour, baking powder, baking soda, cocoa powder and salt in a medium sized bowl. In a large bowl, beat together the sugar, butter, eggs, water and vanilla. Slowly beat the dry ingredients into the wet mixture until everything is fully incorporated.
- Butter and flour a 12 cup bundt pan and pour in half the chocolate batter. Pour the raspberry mixture over that and top with the remaining chocolate batter. Bake in a thoroughly preheated 350 F oven for 1 hour. Note that a toothpick may come out clean after 55 minutes but the cake has so much moisture from the jam that it needs the extra five minutes in the oven. Cool completely (allow a couple of hours) before turning cake out of the pan.
- Adapted from Baker Street blog.
