Chocolate Bundt with White Chocolate-Raspberry Cream
This luxurious chocolate bundt cake is layered with a light white chocolate mousse and drizzled with a fresh raspberry sauce—perfectly moist, sweet, and slightly tart with a beautiful presentation.
Equipment
- 1 Mixing bowl for combining mousse ingredients
Ingredients
Main ingredients
- 1 chocolate bundt made from your favorite recipe, cooled completely
- 7 oz white chocolate chips or chunks use a good brand, not coating chocolate
- ¼ cup raspberry juice strained from thawed frozen raspberries
- 2 tablespoon strained raspberries just the fruit part, no juice
- 1 cup heavy whipping cream whipped to soft peaks
- 1 lb frozen raspberries for raspberry sauce topping
- ¼ cup sugar to sweeten the raspberry sauce
- dark cocoa for dusting over top
Instructions
Instructions
- Prepare chocolate bundt cake using your favorite recipe and allow it to cool completely.
- Melt white chocolate chunks in a heatproof bowl over simmering water. Stir until smooth and let cool slightly.
- Whip heavy cream until soft peaks form. It should be thick but still soft.
- Fold the cooled white chocolate into the whipped cream gently until combined.
- Add raspberry juice and strained berries into the mousse and blend well.
- Spread the mousse evenly over the cooled chocolate bundt cake, covering all edges.
- Heat frozen raspberries with sugar in a saucepan over medium heat until sugar dissolves and mixture slightly thickens.
- Strain heated raspberry mixture through mesh sieve to make a smooth sauce.
- Drizzle raspberry sauce over mousse-covered bundt and dust with dark cocoa before serving.
Notes
For best results, chill cake before serving and store leftovers tightly wrapped in the fridge. Raspberry sauce can also be used for other desserts throughout the week.