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.
CHOCOLATE RASPBERRY BUNDT CAKE
This cake is moist and totally packed with flavor. A great easy dessert to make for any occasion!
Provided by Megan Porta
Categories Dessert
Number Of Ingredients 18
Steps:
- Preheat the oven to 350°F and generously spray a 12-cup bundt can with cooking spray. Using a stand mixer fitted with the paddle attachment (or a large mixing bowl with a hand mixer), combine the butter, sugar, eggs and vanilla and beat on medium speed until creamy and free of lumps.
- In a separate bowl, combine the flour, cocoa powder, baking powder, baking soda and salt. Mix well. Gradually add to the butter mixture and beat on medium speed until just combined. Add the sour cream and Nutella and mix until combined. Add the coffee and milk and mix on medium speed for 30 seconds. Fold in the 1 cup of fresh raspberries and the chocolate chips.
- Pour 2/3 of the batter into the prepared pan. Spoon the raspberry jam over the batter in the pan, creating a circle in the middle. Top with the remaining batter and bake in the preheated oven for 40-50 minutes, or until a toothpick inserted into the center comes out clean. Let cool in the pan for 10 minutes. Use a butter knife to loosen cake from edges of pan and carefully invert the cake onto a serving plate. Allow to cool completely. Prepare the Chocolate Ganache while the cake is baking and cooling.
- Spread the ganache onto the cake and top with raspberries. Cut and serve!
Nutrition Facts : Calories 524 kcal, Carbohydrate 80 g, Protein 8 g, Fat 21 g, SaturatedFat 15 g, Cholesterol 79 mg, Sodium 539 mg, Fiber 4 g, Sugar 54 g, ServingSize 1 serving
CHOCOLATE & ALMOND MARBLED BUNDT CAKE
Great British Bake Off's Ruby Tandoh creates a two-tone decorative sponge ring. Pick a patterned bundt cake tin for an extra-special finish
Provided by Ruby Tandoh
Categories Dessert
Time 1h10m
Number Of Ingredients 12
Steps:
- Heat the oven to 180C/160C fan/gas 4. Thoroughly brush a 1.5 litre bundt tin with melted butter.
- Cream the butter and sugar together until light and fluffy. Stir in the almond extract.
- Mix together the baking powder, flour and ground almonds. Beat in one egg at a time, adding a spoonful of the flour mixture in between. Repeat until all three eggs have been added, then fold in the remaining flour mixture and stir in the milk.
- Spoon half of the cake batter into a separate bowl and mix in the cocoa paste. Add the chocolate chips to the other half of the mixture. Add spoonfuls of each of the batters alternately to the tin and drag the handle of a teaspoon through the mixture to create a marbled effect.
- Bake for around 40 minutes and then test the cake to see if a skewer inserted into the deepest part comes out clean. The cake will take 40 - 50 mins, depending on the proportions of your bundt tin.
- Let the cake cool in the tin for 10 minutes before turning out onto a cooling rack. Once cooled, dust the cake with a little icing sugar.
Nutrition Facts : Calories 359 calories, Fat 21 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 37 grams carbohydrates, Sugar 24 grams sugar, Fiber 2 grams fiber, Protein 5 grams protein, Sodium 0.5 milligram of sodium
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 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
CHOCOLATE RASPBERRY ALMOND BUNDT CAKE
A tasty bundt cake with 3 or my favorite flavors mixed together I've found that it is easiest to grind up toasted almond slices.
Provided by chickpea
Categories Dessert
Time 1h20m
Yield 16 serving(s)
Number Of Ingredients 17
Steps:
- Cream butter and sugar.
- Add eggs and mix.
- Add sour cream and almond extract.
- Mix in remainder of ingredients except preserves.
- Put half of batter in a greased and floured 12 cup bundt pan.
- Place preserves in an tunnel around pan.
- cover with the rest of batter.
- Bake at 350 degrees for 50 minutes.
- Make glaze by boiling water, corn syrup, and sugar until sugar dissolves, then add liquor and chocolate. Stir until dissolved . Let set to thicken then glaze cake.
Nutrition Facts : Calories 442.1, Fat 23.1, SaturatedFat 12.9, Cholesterol 59.9, Sodium 354.4, Carbohydrate 59.7, Fiber 4.3, Sugar 36.3, Protein 6.4
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