TRIPLE-CHOCOLATE CAKE WITH RASPBERRY SAUCE
Chocolate lovers, brace yourselves. This cocoa creation and its saucy accompaniment make a heavenly combination. -Jenny Staniec, Oak Grove, Minnesota
Provided by Taste of Home
Categories Desserts
Time 1h20m
Yield 12 servings (2-2/3 cups sauce).
Number Of Ingredients 14
Steps:
- Preheat oven to 325°. In a large bowl, combine cake mix, pudding mixes, eggs, water and oil; beat on low speed 30 seconds. Beat on medium 2 minutes. Fold in chocolate chips., Pour into a well-greased 10-in. fluted tube pan. Bake 60-65 minutes or until a toothpick inserted in the center comes out clean. Cool 10 minutes before removing from pan to a wire rack to cool completely., Meanwhile, place water, raspberries and sugar in a blender; cover and process until well blended. In a small saucepan, combine cornstarch and lemon juice; stir in raspberry puree. Bring to a boil. Cook and stir 2 minutes or until thickened. Refrigerate until serving., Dust cake with confectioners' sugar. Serve with sauce.
Nutrition Facts : Calories 466 calories, Fat 19g fat (5g saturated fat), Cholesterol 71mg cholesterol, Sodium 548mg sodium, Carbohydrate 74g carbohydrate (52g sugars, Fiber 4g fiber), Protein 5g protein.
CHOCOLATE RASPBERRY BUNDT CAKE
Provided by Katie Lee Biegel
Categories dessert
Time 1h45m
Yield 8 servings
Number Of Ingredients 13
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.
TRIPLE-CHOCOLATE RASPBERRY BUNDT CAKE
This decadently moist devil's food Bundt cake makes the perfect ending to any get-together. Add fresh berries to make it look even prettier.
Provided by CookingONTheSide
Categories Dessert
Time 2h30m
Yield 16 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees; grease and flour 12-cup Bundt pan.
- On low speed, beat first 4 ingredients 30 seconds.
- On medium speed, beat 2 minutes.
- Pour batter into pan.
- Bake 45 minutes or until toothpick inserted into center comes out clean.
- Cool on rack 10 minutes.
- Remove from pan.
- While cake is hot, poke about 20 holes into top with toothpick.
- Spread jam over cake, allowing it to drip into holes.
- Cool completely on rack.
- In glass measuring cup, microwave vanilla frosting on high in 20-second intervals until just melted.
- Slowly pour melted frosting over cake, spreading with a small spatula.
- Set aside until frosting is cooled.
- In small microwave-safe bowl, microwave chocolate chips, half-and-half and corn syrup on high in 15-second intervals, stirring, until melted.
- Stir until smooth; cool slightly.
- Drizzle over cake.
- If desired, garnish with berries.
Nutrition Facts : Calories 342.8, Fat 13.7, SaturatedFat 4, Cholesterol 46.8, Sodium 354.8, Carbohydrate 53.3, Fiber 1.1, Sugar 37.2, Protein 4.2
TRIPLE CHOCOLATE CAKE
Triple the chocolate for triple the tastiness with Triple-Chocolate Cake! Top off your Triple Chocolate Cake with fresh berries for a yummy dessert.
Provided by My Food and Family
Categories Home
Time 2h
Yield 18 servings
Number Of Ingredients 9
Steps:
- Heat oven to 350ºF.
- Beat all ingredients except COOL WHIP, semi-sweet chocolate and berries in large bowl with mixer until blended. Pour into 12-cup fluted tube pan or 10-inch tube pan sprayed with cooking spray.
- Bake 50 min. to 1 hour or until toothpick inserted near center comes out clean. Cool cake in pan 10 min. Loosen cake from sides of pan; invert onto wire rack. Gently remove pan. Cool cake completely. Transfer to plate.
- Reserve 2 Tbsp. COOL WHIP. Microwave remaining COOL WHIP and chocolate in microwaveable bowl on HIGH 1-1/2 to 2 min. or until chocolate is completely melted and mixture is well blended, stirring after each minute. Drizzle over cake. Immediately drop scant teaspoonfuls of the reserved COOL WHIP around top of cake; draw toothpick through center of each to resemble star. Fill center of cake with berries.
Nutrition Facts : Calories 310, Fat 17 g, SaturatedFat 8 g, TransFat 0 g, Cholesterol 50 mg, Sodium 290 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 4 g
EASY TRIPLE BERRY CAKE
This simple berry cake calls for ingredients you probably have on hand, so there's no excuse not to indulge! Bonus: It's quick to throw together for a weeknight dinner but special enough to serve for any occasion.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h20m
Yield 8
Number Of Ingredients 11
Steps:
- Heat oven to 350°F. Spray 9-inch glass pie plate with cooking spray. In small bowl, mix flour, baking powder, baking soda and salt; set aside.
- In large bowl, beat 3/4 cup sugar, the melted butter and sour cream with whisk until well blended. Beat in egg and vanilla. Stir in flour mixture until smooth. Stir in 1 cup of the berries. Spread batter in pie plate. Sprinkle remaining 1/2 cup berries and 1 teaspoon sugar over top.
- Bake 40 to 45 minutes or until toothpick inserted in center comes out clean. Cool 20 minutes. Cut into wedges; serve with whipped cream.
Nutrition Facts : Calories 260, Carbohydrate 39 g, Cholesterol 50 mg, Fat 2, Fiber 1 g, Protein 3 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 180 mg, Sugar 21 g, TransFat 0 g
TRIPLE CHOCOLATE CAKE
Few people who eat this cake believe that I didn't bake it from scratch. Then, when I get out the recipe, they copy it! The cake mix makes it fast to prepare.
Provided by Taste of Home
Categories Desserts
Time 1h15m
Yield 16 servings.
Number Of Ingredients 5
Steps:
- In a large bowl, combine cake and pudding mixes, milk and eggs at low speed until dry ingredients are moistened. Beat at medium speed for 2 minutes. Stir in chocolate chips. Pour into a greased and floured 10-in. tube or fluted tube pan. Bake at 350° for 60 minutes or until cake tests done. Cool in pan for 10 minutes before removing to a wire rack.
Nutrition Facts :
HEAVENLY CHOCOLATE RASPBERRY BUNDT CAKE
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
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
TRIPLE CHOCOLATE BUNDT CAKE
Wow. That's a lot of chocolate. Are you baker enough to take it to the limit using dark chocolate instead of semisweet?
Provided by Betty Crocker Kitchens
Categories Dessert
Time 2h30m
Yield 16
Number Of Ingredients 14
Steps:
- Heat oven to 325°F. Spray 12-cup fluted tube cake pan with cooking spray with flour.
- Reserve 1 tablespoon flour in small bowl. In medium bowl, mix remaining flour, cocoa, baking soda, baking powder and salt; set aside. In large bowl, beat softened butter and sugar with electric mixer on high speed until light and fluffy. Beat in eggs, one at a time, scraping bowl occasionally. Beat in vanilla. Add flour mixture to sugar mixture alternately with buttermilk on low speed, beating after each addition, until smooth. Add 1 cup semisweet chocolate chips to reserved flour; stir to coat chips in flour. Stir chips and flour into batter. Pour into pan.
- Bake 55 to 60 minutes or until toothpick inserted in center comes out clean. Let stand 20 minutes; remove from pan to cooling rack. Cool completely, about 1 hour.
- In small microwavable bowl, microwave 1 cup semisweet chocolate chips and the cream uncovered on High 45 to 60 seconds, stirring every 15 seconds, until melted and smooth. Spoon over cooled cake. In another small bowl, microwave 1/2 cup white chips uncovered on High 30 to 60 seconds, stirring every 15 seconds, until melted and smooth. Spoon into resealable food-storage plastic bag; seal bag. Cut off tiny corner of bag. Squeeze bag to drizzle melted white chips over chocolate glaze on cake. Let stand 30 minutes before cutting. Store covered at room temperature.
Nutrition Facts : ServingSize 1 Serving
WHITE CHOCOLATE-RASPBERRY BUNDT® CAKE
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
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
TRIPLE CHOCOLATE TRIFLE WITH RASPBERRIES
The imagination has no limitations, as we see from this recipe. It's chocolate pudding, chopped chocolate, whipped cream and raspberries layered over brownies, repeatedly. It's a fairy tale dessert to satisfy all comers.
Provided by Melissa Clark
Categories dessert
Time 1h30m
Yield 8 to 10 servings
Number Of Ingredients 21
Steps:
- To make brownies, preheat oven to 350 degrees. Grease a 9-by-13-inch baking pan.
- In a large saucepan, melt butter. Remove pan from heat and stir in chopped chocolate until fully melted. Stir in cocoa and sugar until combined. Slowly add eggs, whisking chocolate mixture constantly, then whisk in vanilla. Fold in flour and salt.
- Pour batter into prepared pan. Bake until just firm, about 25 minutes (do not overbake). Transfer pan to a rack to cool. If using spirits, prick holes in hot brownies and drizzle evenly over pan.
- In a large bowl, mix together granulated sugar, 3 tablespoons cocoa powder, cornstarch and salt. Whisk in 3/4 cup milk. In a large saucepan, bring remaining 1 cup milk and 1/2 cup cream to a boil over medium heat. Whisk hot milk mixture slowly into cocoa mixture. Return to saucepan. Cook over medium heat, whisking gently, until slightly thickened, about 2 minutes. (A simmering bubble or two is O.K., but do not let it boil.)
- In a medium heat-resistant bowl, whisk yolks. Whisking them constantly, very slowly dribble about half the cocoa-milk mixture into yolks until fully combined. Pour yolk mixture into saucepan with remaining cocoa-milk mixture, whisking constantly. Cook, whisking occasionally, over medium-low heat, until thickened, about 5 minutes. (Do not let mixture come to a simmer. If pan begins to steam thickly, remove from heat for a few moments and stir well before continuing.) Let cool slightly.
- Melt 5 ounces chopped chocolate with butter. Stir until smooth. Stir in vanilla. Cool 5 minutes, then fold into thickened egg mixture. Place plastic wrap directly against pudding (to prevent a skin from forming), and chill until set, about 3 hours. (Pudding and brownies can be made up to 5 days ahead, and refrigerated.)
- Just before assembling, in an electric mixer, beat remaining 2 1/2 cups cream with remaining 5 tablespoons cocoa powder and 1/4 cup confectioners' sugar until it forms soft peaks. Scrape down sides and fold in any excess cocoa or sugar.
- Cut brownies into 1-inch squares. Fit a layer of brownie squares in bottom of a 4-quart trifle, glass, or other bowl. Top with half the pudding, a third of the whipped cream, a third of the remaining chopped chocolate and a third of the raspberries. Repeat layering until all ingredients have been used. Serve immediately, or cover with plastic wrap and chill for up to 24 hours before serving.
Nutrition Facts : @context http, Calories 1093, UnsaturatedFat 23 grams, Carbohydrate 118 grams, Fat 69 grams, Fiber 10 grams, Protein 12 grams, SaturatedFat 42 grams, Sodium 201 milligrams, Sugar 88 grams, TransFat 1 gram
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