Chocolate Fudge Bundt Cake with Raspberry-Cream Cheese Filling & Chocolate Ganache
Submitted by happyzhangbo
This is not your classic bundt cake that’s packed with not-so-good-for-you ingredients. The cake is made with 100% whole wheat flour, grapeseed oil, Greek yogurt, low-fat cream cheese, and fresh raspberries. The ganache doesn’t have any butter or cream, it contains cocoa powder, honey, grapeseed oil and Greek yogurt. Super chocolaty, fudgy, moist and packed with goodness.
YIELD
16 servingsPREP
30 minCOOK
60 minREADY
3 hrsIngredients
Directions
To make the raspberry sauce:
In a medium saucepan over medium high heat, add the frozen raspberries, honey and lemon juice, and stir to mix well. Bring to a boil, allow to simmer for 20 minutes at low heat.
Remove the pan from the heat and strain the seeds with a food mill or a fine sieve, it takes a bit work if you use a sieve. Make sure to use the back of a spoon to abstract most of the raspberry flesh.
Return the raspberry mixture back to the saucepan over medium-high heat again. Add the cornstarch water.
Bring the mixture to a boil and let simmer for another 5 minutes. Remove from the heat and place the pan into the ice water to cool it completely.
You should get about ½ cup raspberry sauce.
To make the filling:
Whisk together the cream cheese, eggs, sugar, whole wheat flour and vanilla in a medium bowl with a hand mixer or beat in a large mixing bowl with a stand mixer until the mixture becomes very smooth.
Stir in the raspberry sauce until well combined. Set aside.
To make the cake:
Preheat the oven to 350℉ (180℃).
Well butter and flour a 12 cup bundt cake pan. Set aside.
In a large bowl, sift together the sugar, flour, cocoa powder, baking powder, baking soda and salt.
In another medium bowl, whisk together the eggs, Geek yogurt, oil and vanilla extract until well mixed, about 2 minutes.
Pour in the boiling water, and stir well. The batter is quite thin, which is fine. Pour the batter into the prepared pan.
Gently and slowly pour in the raspberry-cream cheese filling, keep it about 1 inch away from the edges of the pan.
Bake for about 55 minutes. Let the cake cool for 10 minutes in the pan on a wire rack and then invert onto the wire rack to cool completely.
To make the ganache:
In a medium saucepan, add the honey, vegetable oil, and cocoa powder.
Stir well and bring to a boil at high heat, then reduce to low and cook for about 3 minutes.
Remove from the heat and stir in the vanilla extract. Let cool for 5 minutes and then stir in 3 to 5 tablespoons of Greek yogurt.
Once the cake is cooled, pour the ganache over the cake and garnish with fresh raspberries before serving if needed.
Note:
The cake can be kept in the air-tight container for up to 1 week in the refrigerator.
Great recipe! I cheated and it still came out picture perfect and delicious. Used seedless preserves instead of making the sauce, egg beaters for eggs, all-purpose for wheat flour, and regular for greek yogurt- still came out fantastic.