Strawberry Chocolate Chip Bundt Cake Food

CHOCOLATE STRAWBERRY CAKE

Steps:

• Preheat the oven to 350 degrees F. Spray a 9-inch round cake pan with cooking spray.
• Combine the flour, cocoa powder, sugar, baking soda, baking powder and salt in a large bowl. Add the egg, egg yolk, sour cream, oil, vanilla and 1/2 cup hot water and whisk until combined. Pour the batter into the prepared cake pan. Scatter the sliced strawberries on top and gently press them into the batter.
• Bake until a tester inserted in the center of the cake comes out clean, 55 to 60 minutes. Transfer to a wire rack and cool for 30 minutes.
• Run a knife around the edge of the cake and invert onto a wire rack. Flip the cake back over and let cool completely, about 1 hour.
• Once the cake has cooled, put the semisweet chocolate and the white chocolate in separate small microwave-safe bowls. Microwave the semisweet chocolate in 30-second intervals, stirring well with a rubber spatula between each, until completely melted and smooth, about 1 minute. Drizzle the cake with the melted chocolate. Repeat the melting and drizzling process with the white chocolate.
• Garnish the top edge of the cake with the whipped cream. Cut the remaining 5 whole strawberries in half lengthwise and place the pieces cut-side down around the edge of the cake.

CHOCOLATE RASPBERRY BUNDT CAKE

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.

ONE-BOWL STRAWBERRY-COVERED CHOCOLATE BUNDT CAKE

Steps:

• Heat oven to 325°F. Generously spray 10- or 12-cup fluted tube cake pan.
• In large bowl, beat all Cake ingredients except bittersweet chocolate with electric mixer on low speed 1 minute, scraping bowl constantly. Increase speed to medium; beat 2 minutes. Stir in bittersweet chocolate until well combined. Pour into pan.
• Bake 45 to 55 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes; turn upside down onto cooling rack or heatproof serving plate, and remove pan. Cool completely, about 1 hour. Place cake on serving plate.
• In medium bowl, beat butter and strawberry preserves with electric mixer on medium speed until smooth. Add powdered sugar, and beat until smooth. Beat in buttermilk. Pour over cake. Garnish with strawberries.

STRAWBERRY BUNDT CAKE WITH MILK CHOCOLATE CHIPS

Steps:

• Preheat oven to 325° degrees F (165° degrees C). Generously grease with shortening and flour a 10 inch Bundt Pan. (Do not use spray ).
• In a mixing bowl, stir together dry ingredients: Strawberry Cake Mix, instant vanilla pudding & sugar.
• In another bowl, stir together wet ingredients: eggs (beaten), water, oil & yogurt.
• Mix dry and wet ingredients together thoroughly.
• Fold in 1/2 cup Milk Chocolate Chips into batter.
• Pour batter into well greased & floured Bundt Pan.
• Bake 55-60 minutes in pre-heated oven. Cake will be done when a clean toothpick, inserted into the cake, comes out clean and free of any cake particles.
• Cool Bundt Cake in pan for 10 minutes before inverting onto a wire rack to cool completely.
• Drizzle Milk Chocolate Glaze over the top of cooled cake and sprinkle remaining 1/4 cup Milk Chocolate Chips on top.

DOUBLE CHOCOLATE CHIP BUNDT CAKE

Steps:

• 1.Preheat the oven to 350°F.
• 2.Coat a 12-cup Bundt pan with cooking spray.
• 3.Mix the cocoa and chopped chocolate in a heatproof bowl. Pour boiling water over the chocolates and stir to melt.
• 4.Let the mixture stand to cool (about 2 to 3 minutes). Meanwhile, combine the flour, salt, and baking soda in a medium bowl.
• 5.Cream the butter, brown sugar, vanilla until creamy in a large bowl. Add the eggs to the butter mixture and blend well.
• 6.Fold the sour cream into the cooled chocolate mixture until incorporated.
• 7.Add the flour mixture and the sour cream chocolate mixture to the butter mixture and blend well.
• 8.Add the chocolate chips to the batter and stir to incorporate.
• 9.Pour the batter into the prepared pan and bake for 55 minutes or until an inserted toothpick comes out clean.
• 10.Cool the cake slightly before removing from the pan. Sprinkle the cake with powdered sugar and serve. *Optional - may serve with whipped cream or chocolate ganache.

RASPBERRY CHOCOLATE CHIP BUNDT CAKE

Steps:

• Preheat oven to 350°F.
• Measure out 1 cup of the raspberries; thaw in sieve, reserving juice. Set aside the cup of berries.
• Thaw remaining berries; puree in food processor, adding reserved juice.
• Press through sieve to remove seeds; add icing sugar.
• In bowl, cream butter with granulated sugar until fluffy; beat in eggs, one at a time, and vanilla.
• Stir together flour, baking powder, baking soda and salt; add half to the butter mixture.
• Stir in sour cream; stir in remaining flour mixture and 1 cup of chocolate chips.
• Spread half into a greased 10 inch Bundt pan; sprinkle with reserved drained berries.
• Spread remaining batter on top.
• Bake for 40 minutes or until cake springs back when lightly touched.
• Let cool for 10 minutes.
• Invert on rack to cool completely.
• Transfer to plate; slip strips of waxed paper under cake.
• Melt remaining chocolate chips with cream.
• Pour over cake, drizzling down sides. Remove wax paper.
• Serve with raspberry sauce.

THE BEST CHOCOLATE CHIP BUNDT CAKE

Steps:

• Preheat oven to 350 degrees.
• Mix all ingredients except chocolates in large mixing bowl- Beat 1/2- 2 minutes.
• Grate German Chocolate bar (Or chop in a mini-chop or cuisinart-- this is much easier than grating).
• Add grated chocolate and chocolate chips to mixture.
• Pour into well-greased and floured bundt pan (most bundt pans are sized between 9" and 12" diameter).
• Cook at 350 degrees for 50- 60 minutes.
• Sprinkle with powdered sugar (if desired) when cool.