Best 2 Chocolate Raspberry Bundt Cake Recipes
Indulge in a delightful journey of flavors with our exquisite Chocolate Raspberry Bundt Cake, a symphony of rich chocolate and tangy raspberries, perfectly harmonized in a moist and tender crumb. This decadent cake is a true masterpiece, showcasing the perfect balance between sweetness and tartness. Discover the secrets behind this irresistible treat as we guide you through a step-by-step process, ensuring a flawless baking experience.
Alongside the Chocolate Raspberry Bundt Cake recipe, you'll also find a collection of additional tantalizing treats:
- **Raspberry Swirl Cheesecake:** A classic cheesecake gets a delightful twist with a vibrant raspberry swirl, creating a creamy and luscious dessert that will satisfy any cheesecake lover.
- **Chocolate Raspberry Trifle:** Layers of chocolate cake, raspberry mousse, and whipped cream come together in this elegant trifle, a stunning centerpiece for any special occasion.
- **Raspberry Mousse:** Indulge in the lightness and airiness of this raspberry mousse, a delightful dessert that showcases the vibrant flavor of raspberries in a delicate and ethereal form.
- **Chocolate Raspberry Cupcakes:** These adorable cupcakes combine the classic flavors of chocolate and raspberry in a bite-sized treat, perfect for parties or simply enjoying as a sweet snack.
Each recipe is meticulously crafted to ensure success, with detailed instructions, helpful tips, and stunning visuals to guide you along the way. Whether you're a seasoned baker or just starting your culinary adventures, these recipes will inspire you to create unforgettable desserts that will impress your loved ones.
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.
WHITE CHOCOLATE RASPBERRY BUNDT CAKE RECIPE - (4.2/5)
Provided by dkanon
Number Of Ingredients 13
Steps:
- Preheat oven to 350°F. Grease and flour a bundt pan. Mix first six ingredients, cake mix, pudding, sour cream, eggs, water and oil together with a beater. Fold in white chocolate chips until incorporated. Fill the prepared bundt pan with half of the batter. Spoon half of the raspberry filling in separated spoonfuls over the batter (so it looks like separate clumps of filling over the top). Using a knife swirl the filling through the cake. Don't overdo it! Only swirl around 2 to 3 times. Pour remaining batter in evenly and spoon in pie filling, repeating the "swirling" process above. Bake for 45 to 50 minutes, checking for doneness with a knife. If the knife does not come out clean, keep placing back in the oven for 3 to 5 minutes at a time until it done and remove from oven. Let cool for 20 minutes. Remove from pan. Tastes best if you put it on a serving plate, wrap it well in Saran Wrap, and let it sit overnight in the fridge before frosting and serving. Frosting: In a medium bowl, cream together the cream cheese and butter until a creamy texture is achieved. Mix in the vanilla, then gradually stir in the powdered sugar, starting with 2 cups then keep adding more until it is nice and thick. Note: To get the frosting like in the picture. Fill a Ziplog bag with the frosting and cut off the bottom corner depending on how big you want the "frosting strips". Frost cake by squeezing out the frosting from the outside of the cake toward the middle.
Tips:
- Use high-quality chocolate for the best flavor. A good semisweet or bittersweet chocolate will work well.
- Make sure the butter and eggs are at room temperature before you start baking. This will help the ingredients mix together more easily and create a smooth batter.
- Don't overmix the batter. Overmixing can make the cake tough.
- Bake the cake until a toothpick inserted into the center comes out clean. This will ensure that the cake is cooked through.
- Let the cake cool completely before serving. This will help the flavors to meld and the cake to set properly.
Conclusion:
This chocolate raspberry bundt cake is a delicious and moist cake that is perfect for any occasion. The combination of chocolate and raspberries is a classic, and the bundt cake shape makes it a beautiful centerpiece. With its rich chocolate flavor, tangy raspberries, and moist crumb, this cake is sure to be a hit with everyone who tries it.
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