Chocolate and Raspberry Bundt Cake

2017-04-04 18.01.372017-04-04 18.01.35Super chocolate Easter bundt cake time! Soooooo chocolatey and yet you won’t be using up any of your Easter chocolate treasure trove – this is all about the cocoa! Also no butter so you can pretend it’s kinda good for you because oil is good for the skin and cocoa is healthy in small doses *cough cough*, we’ll ignore the sugar content…

Anyways, its a weird one, first due to the measurements (I’ll cover that later) but there no creaming the butter and sugar, and you add boiling water, whaaaaaat? I read up and supposedly its a good method for chocolate cakes because it literally melts the ingredients together before its even in the oven and voila, big rise, fluffy cakes! As Easter is just around the corner I figured a choccy cake would be topical and the added berries and cheeky bit of tipple nods back to winter and those chilly nights we still have here.

So anyway, I took this from an American site and they use cups as measurement (weird) so I calculated the grams too for all us normal people who like to take a ridiculous amount of time meticulously measuring things out and producing more washing up (it’s all part of the baking fun!).


  • 2 cups (450g) self-raising flour
  • 2 cups (400g) soft brown sugar
  • ¾ cup (95g) unsweetened cocoa powder
  • 1 tsp baking powder
  • ½ tsp baking soda
  • 1 tsp salt
  • 1 tsp instant coffee
  • 1 cup (240ml) milk
  • 2 tbsp kirsch or fruity schnapps!
  • ½ cup (120ml) vegetable oil
  • 2 eggs
  • 1 cup (240ml) boiling water
  • 100g fresh or defrosted frozen mixed forest fruits e.g. blackberries, raspberries

Icing: Equal Parts cocoa powder, icing sugar and water


First, preheat the oven to 350º F/175º C and grease your bundt tin well with a tbsp of olive oil.

Measure out the flour, sugar, cocoa, baking powder, baking soda, salt and instant coffee into a large mixing bowl and combine well to create a nice, uniform mixture.

Add in the milk, vegetable oil, eggs, and schnapps into the flour/cocoa mixture and fold in well with a wooden spoon or mix together on medium-low speed using an electric mixer until well combined. Carefully add boiling water to the cake batter, stirring very slowly by hand until well combined. This feels too loose for a batter but have faith!

Pour lavishly into the bundt tin (careful of the middle hole!) and sprinkle the mixed fruits over the top, some may sink but most will stay. Bake for 30-35 minutes, until a metal skewer or tester inserted in the center comes out clean.

Remove from the oven and allow to cool for about 10 minutes, turn upside down carefully and allow to cool completely. Meanwhile mix up the icing to a relatively thin consistency, like a thicker drizzle. When the cake is cool, pour over the cake and let it drip down the sides. Sift over some icing sugar and voila – cake!


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