Decadent raspberry chocolate coffee cake filled with cinnamon, chocolate, and raspberry preserves, finished with a glossy chocolate ganache. Adapted from the F*ck That’s Delicious cookbook.
I love traveling to taste the best food and learn new flavors. When Action Bronson published a cookbook inspired by his travels and the dishes that shaped him, I was excited. The book is more than recipes — it’s a food lover’s guide to discovering great eats across the country, and it includes comforting family recipes he grew up with. One of those favorites is this raspberry chocolate coffee cake, sometimes called “GoGo’s Coffee Cake.” It combines buttery cake, cinnamon-sugar layers, chocolate chips, a surprise pocket of raspberry preserves, and plenty of chocolate ganache.
The cake is sweet but balanced, with a tender, buttery crumb. My favorite part is the preserved raspberry pockets—when baked partway through, the preserves are spooned into the pan and sink slightly as the cake finishes baking. That technique suspends the jam inside the cake and avoids the usual top hump you get when baking in a Bundt pan. I always leave a little extra jam to pair with extra ganache on the slice.
This raspberry chocolate coffee cake is straightforward to make and a great family dessert—my daughter enjoys helping with the layers. Use a good-quality raspberry preserve for the best flavor and finish the cake with the homemade ganache and a dusting of powdered sugar.
Recipe Card
Raspberry Chocolate Coffee Cake
Amanda Powell
30 mins
1 hr
1 hr 30 mins
Ingredients
- 1 cup (2 sticks) unsalted butter, room temperature
- 1 1/4 cups granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 3 large eggs, room temperature
- 1 1/2 teaspoons vanilla extract
- 2 1/4 cups all-purpose flour
- 1 cup sour cream (or plain nonfat yogurt), room temperature
- 1/4 cup cane sugar
- 2 tablespoons ground cinnamon
- 6 tablespoons chocolate chips
- 1/2 cup raspberry preserves (Bonne Maman recommended)
- 1/2 cup ganache (recipe follows)
- 1 tablespoon powdered sugar
Instructions
- Preheat the oven to 350°F. Grease and flour a 10–12 cup Bundt pan; set aside.
- In a stand mixer, beat the butter and granulated sugar until light and fluffy. Add the baking powder and baking soda, then beat in the eggs one at a time, adding the vanilla with the eggs. Beat for an additional minute.
- Add one-third of the flour to the butter mixture and mix just until no streaks remain. Add half of the sour cream and mix until just combined. Repeat with another third of the flour and the remaining sour cream, then finish with the final third of flour and mix until just combined.
- In a small bowl, combine the cane sugar and ground cinnamon.
- Spoon one-third of the batter into the Bundt pan, then sprinkle with 2 tablespoons cinnamon-sugar and 2 tablespoons chocolate chips. Continue layering batter, cinnamon-sugar, and chocolate chips until all ingredients are used.
- Bake the cake for 20 minutes. Remove from the oven and carefully spoon the preserves into the space between the center and outer edge of the pan so the jam settles into the batter. Return to the oven and bake for another 40 minutes, or until a toothpick inserted in the center comes out clean. While the cake bakes, prepare the ganache.
- Cool the cake in the pan for 20 minutes, then turn out onto a wire rack and cool completely.
- Top the cooled cake with ganache and a dusting of powdered sugar before serving.
Ganache
Amanda Powell
Ingredients
- 2 cups heavy cream
- 1/2 cup granulated sugar
- 3 cups semi-sweet chocolate, chopped
- 2 tablespoons unsalted butter, room temperature
Instructions
- Heat the heavy cream in a double boiler (or a heatproof bowl set over simmering water) until it just begins to simmer.
- Stir in the sugar and bring back to a simmer.
- Add the chopped chocolate and stir until melted and completely smooth.
- Stir in the butter until the ganache is glossy and creamy.
- Allow the ganache to cool slightly before pouring over the cooled cake.
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