Preheat your oven to 350°F.
If you’re adding raspberries, chop them, lay them out on a pan, and pop them in the freezer.
Whisk together all the dry ingredients in a bowl until there are no lumps.
Add in the oil, egg, and buttermilk, then gently whisk to combine.
Pour in the hot water mixed with coffee and whisk again.
Melt the chocolate in the microwave using 15-second increments. Fold the molten chocolate into the batter, leaving some chocolate streaks.
Add in the raspberries and fold once more.
Generously brush butter into the crevices of the Bundt pan; you can also dust with flour if your pan tends to stick.
Pour the batter into the pan and bake for 30-35 minutes until a toothpick comes out with moist crumbs attached. Allow your cakes to cool.
While the cakes cool, make the glaze by combining all ingredients in a non-stick pan. Mix on medium-low heat until they form a thick glaze (about 3 minutes).
Once everything is cooled, decorate your cake with the glaze and, if you like, raspberries and white chocolate.
Serve and savor the deliciousness!