Chocolate Bliss Bundt Cake Raspberry Sauce Recipes

TRIPLE-CHOCOLATE CAKE WITH RASPBERRY SAUCE

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.

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.

CHOCOLATE RASPBERRY BUNDT CAKE

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!

CHOCOLATE BUNDT CAKE

Steps:

• Make the cake: Preheat oven to 325 degrees. Butter a 14-cup Bundt pan. In a large bowl, whisk together flour, cocoa, baking soda, and salt. Mix milk and sour cream in a glass measuring cup.
• With an electric mixer on medium-high speed, beat butter and sugar until pale and fluffy, 3 to 5 minutes. Add eggs, 1 at a time, beating well after each addition; add vanilla. Reduce speed to low; add flour mixture in 2 batches, alternating with the milk mixture and beginning and ending with the flour; beat until just combined.
• Transfer batter to prepared pan; smooth top with an offset spatula. Bake until a cake tester comes out clean, about 55 minutes. Transfer pan to a wire rack to cool completely.
• Make the glaze: Place chocolate in a heatproof bowl. Bring cream to a simmer in a small saucepan; pour over chocolate. Let stand 2 minutes. Add butter, and mix until smooth. Let stand, stirring occasionally, until slightly thickened. Pour glaze over cake.

CHOCOLATE BLISS BUNDT CAKE

Steps:

• 1. Heat oven to 325 for dark/nonstick pans (350 degrees for all others). Generously grease bundt pan.
• 2. In large bowl, mix dry cake ingredients.
• 3. Add wet items and combine well. Stir in 2 cups chocolate chips. Batter will be very thick.
• 4. Spoon into prepared pan. Bake for 55-65 minutes or until top springs back when touched lightly in center.
• 5. Cool 10 minutes in pan. Turn pan upside down onto cooking rack or heatproof serving plate; remove pan. Cool completely, about 2 hours.
• 6. Prepare ganache by placing chocolate chips into heat- safe bowl. In 1 quart saucepan, heat whipping cream to simmering; pour over chips. Let stand 5 minutes; stir until smooth. Drizzle over cake.
• 7. Add toppings by sprinkling chocolate chips over cake. Drizzle caramel topping over the cake. Sprinkle chopped Snickers bar over the cake.
• 8. Store covered at room temperature. **you can adjust the chocolate chips to suit your taste. use all semi-sweet or all milk chocolate. i prefer a mix of the two, but use what you like or what you have on hand.**
• 9. ***BOXED CAKE MIX INGREDIENTS & INSTRUCTIONS - for those that may prefer box cake mix instead of from scratch** 1 box Betty Crocker SuperMoist chocolate fudge cake mix 3/4 cup chocolate milk 1/3 cup butter, melted 3 eggs 8 oz sour cream 1 box (4 serving size) chocolate fundge instant pudding mix 1 bag (12 oz) semisweet chocolate chips Combine all items except chocolate chips; stir them in by hand last. Spoon into cake. Follow remaining instructions above for ganache glaze, etc.

HEAVENLY CHOCOLATE RASPBERRY BUNDT CAKE

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.

CHOCOLATE BLISS CAKE WITH RASPBERRY SAUCE AND DEVONSHIRE CREAM

Steps:

• Preheat oven to 350 degrees F. Lightly grease 12-cup fluted tube pan or 10-inch tube pan. Beat all ingredients except whipped topping, chocolate and raspberries in large bowl with electric mixer on low speed just until moistened. Beat on medium speed 2 minutes scraping bowl occasionally. Pour into prepared pan. Bake 50 minutes to 1 hour or until wooden toothpick inserted near center comes out clean. Cool in pan 10 minutes. Loosen cake from side of pan with knife or metal spatula and gently remove cake. Cool cake completely on wire rack. Place on serving plate. Microwave whipped topping and chocolate in microwaveable bowl on HIGH 1-1/2 to 2 minutes or until chocolate is completely melted and mixture is well blended, stirring after each min. Drizzle over cake. Spoon raspberries into center of cake. Raspberry Sauce Combine the raspberries, sugar, and orange juice in a saucepan. Whisk the cornstarch into the cold water until smooth. Add the mixture to the saucepan and bring to a boil. Simmer for about 5 minutes, stirring constantly, until the desired consistency is reached. The sauce will thicken further as it cools. Puree the sauce in a blender or with a handheld immersion blender and strain it through a fine sieve. Serve warm or cold. The sauce will keep in the refrigerator for up to two weeks. Devonshire Cream: Whip whipping cream, sugar and vanilla. When thick, fold in the sour cream.

OUR 30+ BEST BUNDT CAKE RECIPES (+CRACK CAKE)

Steps:

• Mix all ingredients, pour into greased pan.
• Bake at 350°F for 50 minutes.
• Glaze or frost as desired.

CHOCOLATE RASPBERRY BUNDT CAKE

Steps:

• Preheat oven to 350 degrees F. Grease and flour a 10 or 12 cup bundt pan.
• In a large bowl, combine the cake mix, pudding mixes, yogurt, oil, eggs, coffee and Chambord. Beat on low speed for 1 minute. Beat on medium-high for 1 minute.
• Pour half the batter into prepared pan. Spoon 3/4 can of pie filling over the top of the cake mix, keeping the pie filling in the center, away from the edges the best you can.
• Spoon remaining cake batter over top and bake the bundt cake for 45-50 minutes or until a toothpick inserted near the center comes out clean of cake (you may see pie filling, that's ok)
• Cool cake in pan for 10 minutes before inverting to a wire rack to cool completely.
• For Chocolate Raspberry GlazeOnce cake is completely cooled, place butter and corn syrup in a microwave safe bowl and heat in microwave on high for 45 seconds or until butter is melted.
• Add chocolate chips and stir continuously until completely melted into butter and corn syrup. If you can't get it to melt completely, microwave for just 15 seconds and continue stirring until smooth. Add Chambord and stir until fully incorporated.
• Pour warm ganache over top of completely cooled cake, letting it drizzle down the sides. Garnish cake with raspberries.
• Keep cake cool. Serve on a plate with an spoonful of remaining pie filling and a few raspberries. Enjoy.