Ingredients

The following ingredients have 11 Servings
  • Butter and flour to grease an 8-cup Bundt pan
  • 2 ½ cups all-purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • 2 sticks softened butter
  • 1½ cups granulated sugar
  • Zest of one orange
  • ½ teaspoon orange extract
  • 1 teaspoon vanilla extract
  • 3 whole eggs
  • 1 1/3 cups buttermilk
  • 1 6-ounce package fresh red raspberries
  • 1 cup semi-sweet chocolate chips
  • ½ cup semi-sweet chocolate chips
  • 2 tablespoons raspberry jelly or preserves
  • 2 tablespoons milk or cream
  • 1 6-ounce package red raspberries, for garnish

Instruction

  • Preheat oven to 350 degrees F.
  • Butter the Bundt pan liberally and pour in some flour. Shake the pan so the flour covers all of the buttered pan. Shake out excess and set pan aside.
  • In a medium bowl, sift flour, baking powder and salt. Set aside.
  • In the bowl of a stand mixer with the paddle attachment, cream butter and sugar for 2-3 minutes until pale in color.
  • Add the zest and both extracts and mix once.
  • With mixer running, add one egg at a time and once combined, scrape the bowl and mix again.
  • Alternate adding the flour mixture and buttermilk until combined, scrape the bowl and mix one last time.
  • Fold in the raspberries and chocolate chips.
  • Pour the batter into the prepared pan and bake for 55-60 minutes until a toothpick comes out clean. Ours took exactly 58 minutes.
  • Remove to a rack to cool in the pan for 30 minutes.
  • After 30 minutes, invert a serving platter or plate over the top of the cake and flip upside down to release the cake. Cool completely.
  • Once cooled, make the glaze.
  • In a microwave safe bowl, place the chocolate chips, raspberry preserves and the cream or milk and microwave in 15 second bursts stirring with a spoon each time until creamy and liquid. Alternately, place a small sauce pan with a few inches of water on to boil and once boiling, remove from heat and place the bowl with the chocolate, raspberries and milk or cream over and stir until melted.
  • Drizzle the chocolate glaze over the top of the cake and present the dish with fresh raspberries in the center and around the edge.