Chocolate Raspberry Cheese Bundt Cake

An extremely moist 100% whole wheat chocolate bundt cake with a tunnel of raspberry cream cheese filling and a healthier chocolate ganache.
Ingredients:
For the raspberry sauce:
1 1/2 cups frozen raspberries
2 tablespoons honey
1 1/2 teaspoons lemon juice
3/4 teaspoon cornstarch mixed with 1 tablespoon cold water
For the filling:
8 ounces cream cheese, room temperature
2 eggs
1/4 cup whole wheat flour
2 teaspoons vanilla
1/3 - 1/2 cup raspberry sauce
1/3 cup sugar

For the cake:
1 3/4 cups sugar
1 teaspoon baking soda
1 3/4 cups whole wheat flour
3/4 cup cocoa powder
1 1/2 teaspoons baking powder
1 teaspoon salt
2 eggs
6 ounces plain Greek yogurt
1/2 cup canola or vegetable oil
1 tablespoon vanilla
1 cup boiling water

For the ganache:
1/4 cup honey
3 1/2 tablespoons coconut oil
1/2 teaspoon vanilla
1/4 cup cocoa powder
2 - 5 tablespoons plain Greek yogurt
8 - 12 fresh raspberries, for garnish

Directions:
For the raspberry sauce:
In a medium saucepan over medium heat, stir together the frozen raspberries, honey and lemon juice. Bring to a boil, turn heat down to low, and let simmer for 15 minutes. Remove the pan from the heat and strain the seeds with a food mill or a sieve.
Return the raspberry mixture back to the pan and place back on the heat. Add the cornstarch which has been mixed with water. Bring it to a boil and let simmer for another 5 minutes. Set aside to cool completely. This should yield about 1/3 cup of sauce.

For the filling:
Beat the cream cheese, eggs, sugar, flour and vanilla in a medium bowl with a hand mixer. When well combined, add in the raspberry sauce. Set this aside.

For the cake:
Preheat the oven to 350 degrees F. Prepare a 12 cup bundt cake pan by spraying it with cooking spray and flouring. Do not skip the flour! In a large bowl, stir together the sugar, flour, cocoa powder, baking powder, baking soda and salt. Add the eggs, Greek yogurt, oil and vanilla. With a hand mixer, mix for 2 minutes on medium speed and then stir in the boiling water. The batter will be extremely thin; almost like water. Pour all of the batter into the prepared pan. Gently and slowly pour in the filling, trying to keep it about 1 inch away from the edges of the pan. The more in the center you can keep it, the better.
Bake for 50 - 55 minutes. Let the cake cool for 10 minutes in the pan and then invert onto a wire rack to cool completely.

For the ganache:
In a medium saucepan over low heat, melt the honey and coconut oil. Once melted, add the vanilla and then the cocoa powder. Stir until thoroughly combined. Let cool for 5 minutes and then stir in a tablespoon of Greek yogurt at a time, until you like the consistency. I used 3 tablespoons. When the cake has completely cooled, pour the ganache over the cake and garnish with raspberries right before serving, if desired. Store, covered, in the refrigerator for up to 5 days.

Notes:
To get clean cuts, use two knives. One to cut the cake, and another to scrape the knife clean after each slice.