Ingredients
- For the cake batter:
- 2 1/2 cups (312 g) all-purpose flour, sifted
- 3/4 cup (75 g) unsweetened cocoa powder
- 1 1/2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 3/4 cups (350 g) granulated sugar
- 3/4 cup (170 g) unsalted butter, softened
- 3 large eggs, room temperature
- 3/4 cup (180 ml) plain Greek yogurt
- 1/2 cup (120 ml) cottage cheese, drained
- 2 teaspoons vanilla extract
- 1/2 cup (120 ml) whole milk
- For the raspberry filling:
- 1 1/2 cups (225 g) fresh raspberries
- 1/3 cup (40 g) powdered sugar
- 1 tablespoon lemon juice
- For the ganache:
- 1 cup (175 g) dark chocolate
- 1/2 cup (120 ml) heavy cream
- 1 tablespoon unsalted butter (optional)
Instructions
- Preheat oven to 175°C (350°F) and grease a bundt pan, dusting with cocoa powder.
- In a bowl, sift together flour, cocoa powder, baking powder, baking soda, and salt.
- In another bowl, beat butter and sugar until light and fluffy. Add eggs one at a time, mixing well, then add vanilla.
- Whisk together yogurt, cottage cheese, and milk until smooth.
- Alternate adding dry and wet ingredients to the butter mixture, mixing gently until smooth.
- Mash raspberries with powdered sugar and lemon juice, keeping some texture.
- Layer one-third batter in pan, add half raspberry mixture, repeat, and finish with batter. Lightly swirl.
- Bake for 50–60 minutes until a toothpick comes out with moist crumbs.
- Cool in pan for 15 minutes, then transfer to a rack to cool completely.
- Heat cream, pour over chocolate, let sit, then stir until smooth. Add butter if desired.
- Drizzle ganache over cooled cake and let set before serving.
Notes
- Grease pan thoroughly to prevent sticking.
- Do not overmix batter to keep cake tender.
- Use room temperature ingredients for better texture.
- Frozen raspberries can be used if well drained.
- Add espresso powder to enhance chocolate flavor.
- Store in refrigerator for up to 4 days.
- Freeze for up to 3 months if needed.
- Warm slices slightly before serving for best taste.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baked
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 32g
- Sodium: 240mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 4g
- Protein: 7g
- Cholesterol: 95mg
