Chocolate Bundt Cake with Raspberry Cheesecake Filling

ByCamila Hurst Posted onDecember 13, 2017December 7, 2020 Updated onDecember 7, 2020

I am the happiest when I’m in the kitchen, baking stuff like this Chocolate Bundt cake.

It was a grey Saturday afternoon when I had the idea to bake this. As I entered the kitchen, my mood, that was as gloomy as the day, immediately shifted.

Though, I gotta say, this time it was a little bit challenging.

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And it wasn’t because of my baking skills, or because this is a difficult recipe. Actually, all modesty aside, my baking skills are pretty sharp thank you very much, and this is a pretty foolproof recipe.

As I turned my kitchen aid on, I heard footsteps approaching. Tiny, little people’s footsteps. It was trouble, in the form of my 20 month old son, that had entered the kitchen.

My son’s name is Luke. He is a ~~daredevil~~ energetic, independent little boy that always wants to help me in the kitchen. Since a very early age, I got him used to sitting with me while I’m cooking. He hands me things and helps me by pouring ingredients inside (and outside) bowls.

Somedays, he is a little more… sassy, let’s say.

And this Saturday, that was the case. He cracked an egg on the table, dumped flour on the floor and poured sugar on the counter.

It’s all good, I never lose my patience.

We just clean up and start over. I mean, he is 20 months old. I only want to give him good memories in the kitchen and show him that even when something (or 3 things) goes wrong, we can always start over and try to do a better job the next time.

And we made it. We made this delicious cake! He ended up helping a lot, by pouring pretty much anything that needed to be poured. He is a pro at that! And sometimes, he tries to stir also, but he is not so good at that skill yet.

This cake is as delicious as it is gorgeous! Make it for a dinner party or to bring to someone’s house and everyone will love you.

My tips for baking the perfect Chocolate Bundt Cake are:

Make sure to grease the pan well because bundt cakes tend to stick to the crevices of the pan that go by un-greased.
Bake at a lower temperature because the outsides will cook way too fast and the middle won’t be able to catch up fast enough.

Sift the flour and cocoa powder, this way you won’t end up with a lumpy batter. Also, when the flour is sifted, it becomes finer and therefore easier to be incorporated in the batter, avoiding the risk of overmixing, which brings me to my next tip
Don’t overmix the batter once you add the flour in. If you overmix the flour, you might end up with a dry and tough cake. The more you mix the flour in your batter or dough, the more gluten you develop, and the more gluten you develop, the stronger the structure of your baked good. With cakes, muffins, biscuits, you want that gluten development to be mild and soft because you want to achieve tender results. As opposed to when you knead bread, you want to work the dough for quite a while in order to achieve a strong gluten development. (if you read my other posts, you will see that this is something I talk about over and over)

chocolate bundt cake raspberry cheesecake filling

These are just some quick tips. Above all, enjoy yourself in the kitchen and learn as you go! And if you make this cake, good luck not eating all of it! I brought it to my job so my co-workers could enjoy it, if I left it home, I would have easily eaten half of it.

Speaking of impressive chocolate cakes to sit at your dinner table, you might wanna check out this delicious Chocolate Roll Cake with a Pecan Buttercream filling I made for Thanksgiving.