Raspberry Chocolate Cake

This Chocolate Raspberry Bundt Cake is the kind of dessert that feels comforting from the first bite. Rich chocolate, bursts of raspberry, and a smooth drizzle of ganache come together in a cake that’s as lovely to share as it is to enjoy quietly at home. Made gluten-free and with our Botanica Perfect Protein Chocolate, it’s an easy, feel-good bake for slow afternoons, special moments, or anytime you’re craving something a little extra cozy.

Recipe by Teri-Ann Carty

You will use:

• Mixing bowl, whisk, oven, spatula, offset spatula and ice cream scoop
• Bundt pan 

Ingredients:

• 2 eggs
• 1/2 cup yogurt
• 1/2 cup olive oil 
• 1/4 cup sugar
• 2 bananas mashed and very ripe
• 1 tsp vanilla
• 1/2 tsp salt
• 1 3/4 cup gluten free flour blend
• 1 cup almond flour
• 1/4 cup Botanica Perfect Protein Chocolate
• 1/2 cup black cacao powder
• 2 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 cup cream or milk
• 1 cup frozen raspberries
• 1/2 cup chocolate chips

 Ganache ingredients:

• 100 gr dark raspberry chocolate* chopped
• ½ cup heavy cream
• fresh raspberries

Instructions

• Preheat oven to 350. Grease the inside of the bundt pan with nonstick spray.
• Add ripe bananas to a large mixing bowl and mash. Add sugar and oil and whisk to combine.
• Add eggs and whisk well.
• Add yogurt and vanilla and whisk until smooth.
• Add dry ingredients. Use a spatula to mix until no dry ingredients remain.
• Add cream or milk to the batter to thin it out until well combined. Batter should be smooth and glossy
• Add raspberries and chocolate chips and mix until combined.
• Use an ice cream scoop to divide batter evenly into the prepared bundt pan. Smooth out the top using an offset spatula.
• Place in the oven to bake for 45-50 minutes. Use a long skewer to check if it's fully baked through. Be careful not to over bake it, or it could become dry.
• Let the bundt rest for 10 minutes in the pan before turning it out onto a wire rack to cool completely.
• Once the cake has cooled, add dark chocolate to a bowl.
• Heat cream until it slightly starts to simmer and pour over the dark chocolate. Let the cream and chocolate hang out for 60 seconds, and then start to stir them together. Be patient, the cream will melt the chocolate, and you will be left with a silky ganache.
• Pour over the cake and top with fresh raspberries.
• Best eaten on the same day as it's baked.

We promise this cake is worth every bite. If you give it a try, we’d love to see your creation — tag us on Instagram @botanicahealth 💜 We can’t wait to see your version!