Strawberry Rhubarb Glazed Chocolate Bundt Cake

Indulge in the rich flavors of chocolate and the sweet-tangy combination of strawberry and rhubarb jam – yes, you can! 

 

This decadent, chocolate-fudge-y, rich bundt cake features a moist, chocolatey interior and is topped with a luscious, homemade strawberry rhubarb jam glaze.
It’s perfect for Valentine’s Day – but also anytime for all chocolate lovers across the world! YUM!

 

It's a jam-glazed chocolate cake!

Strawberry Rhubarb Glazed Chocolate Bundt Cake 

1 3/4 cups all-purpose flour

2 cups sugar

3/4 cups cocoa powder

2 tsp. baking soda
1 tsp. baking powder
1 tsp. sea salt
1 cup whole milk
1/2 cup vegetable oil
2 large eggs
2 tsp. vanilla extract

1 cup cream cheese, room temperature
1/3 cup powdered sugar

1 cup Strawberry Rhubarb Preserves
festive sprinkles

 

Preheat the oven to 350 degrees.

Prepare a Bundt cake pan with oil and then dust with flour. (Alternatively use Baker’s Joy spray).

Add the flour sugar, cocoa, baking soda, baking powder, and salt into the large bowl of a stand mixer and beat on low speed until combined. (A hand mixer is totally fine too).

In a second bowl combine the milk, oil, eggs, and vanilla with a whisk.

Add the wet ingredients to the stand mixer on low and beat until well combined.

 

Transfer to the prepared Bundt cake pan.

Bake for 50-55 minutes or until a toothpick inserted comes out clean.

 

Allow the cake to cool completely for 20 minutes before inverting.

When ready to glaze, melt the preserves over low heat until loose and pourable.

 

Drizzle over the cooled cake and top with festive sprinkles.

 

Slice and serve.