Heavenly Chocolate Raspberry Bundt Cake Recipes

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CHOCOLATE RASPBERRY BUNDT CAKE



Chocolate Raspberry Bundt Cake image

Provided by Katie Lee Biegel

Categories     dessert

Time 1h45m

Yield 8 servings

Number Of Ingredients 13

Nonstick cooking spray, for the pan
3/4 cup milk
1/3 cup seedless raspberry jam
4 tablespoons (1/2 stick) unsalted butter, melted
1/4 cup raspberry liqueur, such as Chambord
3 large eggs
One 15.25-ounce box devil's food cake mix
1/2 cup fresh raspberries, for decorating
1 bunch fresh mint, for decorating
1/2 cup plus 2 tablespoons semisweet chocolate chips
1 tablespoon seedless raspberry jam
1 tablespoon raspberry liqueur, such as Chambord
1/2 cup heavy cream

Steps:

  • For the cake: Preheat the oven to 325 degrees F. Spray a bundt pan with nonstick cooking spray.
  • In a large mixing bowl, use a handheld electric mixer to whisk the milk, jam, melted butter, liqueur and eggs. Add the cake mix and beat on medium speed for about 1 minute.
  • Transfer the batter to the prepared pan and bake until a toothpick or cake tester comes out clean when inserted into the cake, about 35 minutes. Let cool in the pan for 15 minutes. Remove the cake from the pan and transfer to a wire rack to cool completely.
  • For the ganache: Put the chocolate, jam, and liqueur in a mixing bowl. Bring the cream to a low simmer in a small pan set over medium-high heat. Pour over the chocolate and let stand 10 minutes. Stir with a whisk until smooth. Let stand another 10 minutes.
  • Place the cake on a cake stand or serving dish and pour the ganache over it, letting it drip down the sides. Use the raspberries and mint to decorate it to look like a holiday wreath if desired.

WHITE CHOCOLATE-RASPBERRY BUNDT® CAKE



White Chocolate-Raspberry Bundt® Cake image

A decadent white chocolate-raspberry Bundt® cake made easy with the help of a cake mix.

Provided by My Hot Southern Mess

Categories     Desserts     Chocolate Dessert Recipes     White Chocolate

Time 1h15m

Yield 12

Number Of Ingredients 12

1 (15.25 ounce) package vanilla cake mix
1 cup plain Greek yogurt
1 cup water
⅓ cup vegetable oil
3 eggs
1 (3.9 ounce) package instant white chocolate pudding mix
1 cup white chocolate chips
½ cup seedless raspberry jam
1 (8 ounce) package cream cheese, softened
¼ cup butter, softened
1 teaspoon vanilla extract
1 cup confectioners' sugar

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease a fluted tube pan (such as Bundt®).
  • Combine cake mix, yogurt, water, oil, eggs, and pudding mix in a large bowl. Beat using an electric mixer on low speed until moistened. Increase speed to medium and beat for 2 minutes. Stir in white chocolate chips. Pour 1/2 of the batter into the prepared pan. Drizzle raspberry jam over batter; lightly swirl batter and jam together using a knife. Pour remaining batter on top of jam.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 55 minutes.
  • Remove cake from the oven and let cool in the pan on a rack for 20 minutes before inverting onto a serving plate.
  • While cake cools, combine cream cheese and butter using an electric mixer in a mixing bowl until fluffy. Add vanilla extract; gradually mix in confectioners' sugar until combined. Place icing in a gallon-sized zip-top bag and refrigerate until ready to use.
  • When ready to ice cake, transfer cake to a plate and snip the corner of the frosting bag using scissors. Drizzle cake with frosting.

Nutrition Facts : Calories 525.8 calories, Carbohydrate 65.8 g, Cholesterol 78.5 mg, Fat 27.4 g, Protein 6.6 g, SaturatedFat 12.7 g, Sodium 492.5 mg, Sugar 34.4 g

HEAVENLY CHOCOLATE RASPBERRY CAKE



Heavenly Chocolate Raspberry Cake image

This cake makes a BEAUTIFUL presentation and if you are a fan of chocolate and raspberry, this is a great recipe for you.

Provided by Sherrybeth

Categories     Dessert

Time 1h35m

Yield 12-14 serving(s)

Number Of Ingredients 15

1 cup butter, melted
2 eggs
2 cups sugar
1 cup milk
1 cup water
1 teaspoon vanilla
3 cups flour
3/4 cup cocoa
2 teaspoons baking powder
1/4 teaspoon salt
1.5 (12 ounce) packages cream cheese
1/3 cup sugar
1 cup chocolate chips
1 teaspoon vanilla
1 1/2 cups raspberries (fresh or frozen)

Steps:

  • Preheat oven to 375°F Grease a bundt or tube pan.
  • Cream cream cheese with sugar and vanilla. Mix in chocolate chips and set aside.
  • Stir together the flour, cocoa, baking powder and salt.
  • Beat the eggs, gradually beating in the sugar until the mixture is thick and pale yellow. Beat in the melted butter, then the milk, water and vanilla. Gradually beat in the flour mixture.
  • Spread half the batter into the pan. Drop spoons of the cream cheese filling evenly over the batter. Sprinkle raspberries over top. Cover with remaining batter.
  • Bake at 375°F for about 1 1/4 hours.

HEAVENLY CHOCOLATE RASPBERRY BUNDT CAKE



Heavenly Chocolate Raspberry Bundt Cake image

As if the chocolate bundt cake isn't yummy enough, this has a "tunnel" of cream cheese filling with chocolate chips and fresh raspberries added to make it even more decadent!

Provided by Marie

Categories     Dessert

Time 1h35m

Yield 16 serving(s)

Number Of Ingredients 15

1 cup melted butter
2 eggs
2 cups sugar
1 cup milk
1 cup water
1 teaspoon vanilla
3 cups flour
3/4 cup cocoa
2 teaspoons baking powder
1/4 teaspoon salt
12 ounces cream cheese
1/3 cup sugar
1 cup chocolate chips
1 teaspoon vanilla
1 1/2 cups fresh raspberries

Steps:

  • Preheat oven to 375 degrees.
  • Grease a bundt or tube pan.
  • Make filling by creaming together, cream cheese with sugar and vanilla.
  • Mix in chocolate chips and set aside.
  • For cake, sift together the flour, cocoa, baking powder and salt.
  • Beat eggs and gradually add the sugar and beat until the mixture is thick and pale yellow.
  • Beat in melted butter, then milk, water and vanilla.
  • Gradually add in the flour mixture and mix well.
  • Spread half the batter into the prepared pan.
  • Drop spoonfuls of the cream cheese filling evenly over the batter.
  • Sprinkle raspberries over the top.
  • Cover with remaining batter.
  • Bake at 375 degrees for about 1 1/4 hours.

Nutrition Facts : Calories 464.6, Fat 23.8, SaturatedFat 13.8, Cholesterol 79.3, Sodium 270.3, Carbohydrate 59.2, Fiber 2.8, Sugar 36.2, Protein 6.4

DARK CHOCOLATE-RASPBERRY CAKE



Dark Chocolate-Raspberry Cake image

This is such a quick, easy, and delicious cake to make! This recipe uses cake mix and canned pie filling, so you can also make wonderful variations using other fruits and cake flavors.

Provided by KEN-N-STEPH

Time 1h20m

Yield 12

Number Of Ingredients 10

1 (15.25 ounce) package devil's food cake mix with pudding
½ cup water
¼ cup vegetable oil
2 large eggs
2 teaspoons almond extract
1 (21 ounce) can raspberry pie filling
2 tablespoons butter
1 cup dark chocolate chips
¼ cup milk
1 cup fresh raspberries, or as needed

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a fluted tube pan (such as Bundt®).
  • Combine cake mix, water, oil, eggs, and almond extract in a large mixing bowl. Mix thoroughly by hand, then fold in pie filling; batter will be thick. Pour into the prepared pan.
  • Bake in the preheated oven until a toothpick inserted into the center comes out mostly clean, 30 to 35 minutes. Let cool completely on a wire rack before inverting carefully onto a cake platter or cake stand, about 30 minutes.
  • For glaze, melt butter in a small saucepan over medium-low heat. Add chocolate chips and stir constantly with a whisk until melted, then quickly stir in milk.
  • Remove from heat and pour to drizzle evenly over cake. Garnish with fresh raspberries.

Nutrition Facts : Calories 359.6 calories, Carbohydrate 50.2 g, Cholesterol 43.6 mg, Fat 16.2 g, Fiber 1.3 g, Protein 5.1 g, SaturatedFat 6.4 g, Sodium 305.1 mg, Sugar 16.4 g

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