Chocolate Bundt Cakes with Raspberry Compote
Prep time
Cook time
Total time
A rich, fluffy chocolate cake smothered in fresh raspberry compote
Recipe type: Dessert
Serves: 6 mini bundt cakes
  • 1½ sticks unsalted butter, at room temperature
  • ⅔ cup sugar
  • ⅔ cup light brown sugar, packed
  • 2 large eggs, at room temperature
  • 2 tsp vanilla extract
  • 1 cup buttermilk
  • ½ cup sour cream (we used reduced fat)
  • 2 Tbsp brewed coffee
  • 1¼ cups whole wheat flour
  • 1 cup cacao powder (or good cocoa powder)
  • ½ cup semi-sweet chocolate chips
  • 1½ tsp baking soda
  • ½ tsp kosher salt
  • For Raspberry Compote:
  • 1 pint fresh raspberries
  • ¼ cup sugar
  • 1 Tbsp lemon juice
  1. Preheat oven to 350 degrees.
  2. Spray bundt tins with non stick cooking spray.
  3. Mix together butter, sugar and brown sugar until light and fluffy.
  4. Add the eggs and vanilla and combine.
  5. In separate bowl, whisk together buttermilk and sour cream.
  6. In another bowl, sift together flour, cacao powder, baking soda, and salt.
  7. Add buttermilk mixture to flour mixture (one quarter at a time). Mix until blended.
  8. Add chocolate chips to cake mixture.
  9. Pour batter into bundt pans, filling ¾ of the way full so that cake has room to rise.
  10. Bake for 20 to 25 minutes, until toothpick comes out clean.
  11. Allow cakes to cool for 10 minutes then remove from pans.
  12. In medium saucepan, add raspberries, ¼ cup sugar, and lemon juice.
  13. Cook over low heat until raspberries have broken down and sauce thickens (about 10-15 min).
  14. Transfer compote to a bowl and cool in refrigerator for 10 minutes.
  15. Plate cake and top with raspberry compote. Sprinkle with powdered sugar.
Recipe by superman cooks at