Chocolate
Bundt Cake | Recipe
With high cocoa content chocolate and fresh raspberries
Text:
Katharina Kuhlmann
Photography:
© Marzia Balza
23 July 2025
Bundt cake is the US version of the German cake ‘Gugelhupf‘. The characteristically high shape of the cake with a hole in the middle was patented by an American baking tin manufacturer under the name ‘Bundt’. Strictly speaking, it is therefore a brand name and not a cake tradition like the Gugelhupf. But much more important for us is the question of what's inside the mould. Our Bundt Cake is particularly chocolaty thanks to the use of Fine Dark 92% Cocoa. In addition, the strong cocoa notes harmonise perfectly with the tart, fruity flavours of the fresh raspberries.
Ingredients
For a normal bundt cake tin
For the cake:
130 g
butter
170 g
sugar
80 g
VIVANI Fine Dark 92 % Cocoa Chocolate
3
eggs
160 g
cream
100 ml
milk
230 g
flour
8 g
baking powder
200 g
fresh raspberries
For the topping:
80 g
VIVANI Fine Dark 92 % Cocoa Chocolate
fresh raspberries
making
working time
20 minutes
baking time
50 minutes
level of difficulty
easy
N°
01
Beat the butter and sugar with a hand mixer until fluffy.
02
Melt the chocolate in a bain-marie and add to the mixture.
03
Then add the eggs, followed by the cream and milk and continue to mix until you have a smooth batter. Add the flour and baking powder and mix in. Finally, carefully fold in the raspberries.
04
Pour the batter into the greased tin. Bake the cake in a preheated oven at 180 °C for approx. 50 minutes. Then leave to cool completely.
05
Carefully melt the chocolate for the topping in a bain-marie and glaze the cake with it. Decorate with fresh raspberries.
Fine Dark 92 % Cocoa
Panama Cocoa | vegan | with coconut blossom sugar
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