3 cups all purpose flour
2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
6 ounces unsalted butter, softened at room temperature
1 1/4 cups granulated sugar
3 large eggs, at room temperature
1 tsp vanilla
2 cups sour cream
melted chocolate for top of the cake
1/4 cup granulated sugar
1/4 cup light brown sugar, packed
1 tbsp unsweetened cocoa powder
1 1/2cup raspberries fresh, plus extra for decoration
Preheat oven to 350F. Spray a 9- to 10- inch Bundt pan.
Sift together flour, baking powder, baking soda, and salt. Set aside dry ingredients.
In the bowl cream the butter and sugar on medium speed until light and fluffy about 5 minutes. Add eggs one at a time and scraping down the sides of the bowl as needed. Add vanilla.
On low speed, in 3 additions of each, mix in the dry ingredients and sour cream, alternating the dry and wet ingredients until ingredients are just blended. Be careful not to over mix batter.
Make the filling by mixing the sugars and cocoa powder in a bowl.
Scoop in one- forth of the cake batter into your prepared Bundt pan and spread evenly to cover the bottom. Sprinkle one-third of the filling and scatter one-third of the raspberries over the filling. Scoop in another one-forth cake batter and spread evenly. Sprinkle one-third of the filling and scatter one-third of the raspberries over the filling. Scoop in one-forth of cake batter and spread evenly. Sprinkle the rest of the filling and raspberries. Add the rest of the cake batter and spread evenly over the raspberries.
Bake for 50-60 minutes at 350F until a cake test inserted in the middle comes out clean. Allow cake to cool in pan for 30-40 minutes, then invert onto a cooling rack, remove pan and let cool completely before serving. Put melted chocolate on the top of the cake and raspberries.