Dark Chocolate Tonka Bean Cake with Raspberry Glaze

Bundt cakes are my go-to style for beautiful looking cakes for gatherings of family and friends when short on time. With a little bit of baking and a drizzle of icing you have something that looks amazing and easily forms a centrepiece for any table.

This Dark Chocolate Tonka Bean cake with Raspberry glaze is a new bundt cake favourite! I recently came across Tonka bean whilst browsing one of Dublin’s many fine delis. It comes from Brazil and has a fruity and somewhat spicy flavour. Used in a similar way to vanilla, a small amount grated into cakes, cupcakes or macarons lends a subtle flavour. Indeed if you are unable to find Tonka bean simply substitute with vanilla in this recipe.

This chocolate cake is an adaptation of a beautifully moist chocolate cake recipe which I regularly use for our wedding and celebration cakes. It hence also works well baked in a normal tin and layered with your favourite buttercream. For this bundt cake I finished it with a raspberry glaze for a sharp colour and flavour contrast!

Happy Baking!

Dark Chocolate Tonka Bean and Raspberry

 

Dark Chocolate Tonka Bean Bundt Cake with Raspberry Glaze

Ingredients for the cake:

  • 200g unsalted butter plus extra for greasing
  • 300g plain flour
  • 1 tsp baking powder
  • 1/2tsp baking soda
  • Pinch of salt
  • 100g 70% dark chocolate, broken into pieces
  • 160ml natural or greek yogurt
  • 55g good quality cocoa powder
  • 400g caster sugar
  • 3 medium free-range eggs, room temperature
  • 1 tonka bean finely grated

Ingredients for the raspberry glaze:

  • 150g icing sugar, sifted
  • 1-2tsp freeze dried raspberry powder (or if unavailable use raspberry juice instead of the water below)
  • 50-75ml warm water

Step 1: To make the cake, preheat the oven to 160°C/320F/gas mark 3. Grease a 2.4l bundt tin very well with butter.

Step 2: Sift together the flour, baking powder, baking soda and salt into a bowl.

Step 3: Place the chocolate in a heatproof bowl over a pan of gently simmering water and stir to melt.  Remove from heat and sift in cocoa powder. Add yogurt and 80ml hot water and stir to a smooth paste.

Step 4: Meanwhile, beat together the butter, sugar and tonka bean until light and fluffy.

Step 5: Beat in the eggs one at a time, mixing well after each addition.

Step 6: Add chocolate paste and stir to combine.

Step 7: Finally stir in flour mixture taking care not to overmix.

Step 8: Pour the mixture into the bundt tin and bake for 40-45 mins until cake is springy to the touch and a skewer inserted into the centre comes out clean.

Step 9: Leave the cake to cool in the tin for about 30 mins before gently turning out onto a wire rack to cool completely.

Step 10: To make the raspberry glaze, dissolve the raspberry powder in the water (or use raspberry juice) to give the desired colour and flavour. Add to the icing sugar to give a thick but runny consistency. Spoon over the cake allowing it to drip down the sides.

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