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Best Ever Chocolate Raspberry Bundt Cake

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Ingredients

For Chocolate Raspberry Bundt Cake
1 (15.25 ounce) Chocolate Cake Mix (I use Duncan Hines Dark Chocolate Fudge)
1 box (4 1/2 cup serving size) Chocolate Instant Pudding (I used Jell-O Chocolate Fudge)
3/4 cup plain greek yogurt
3/4 cup canola oil
4 large eggs
1/2 cup strong brewed coffee, room temperature
2 teaspoons Chambord Raspberry Liqueur
1 can Raspberry Pie Filling
fresh raspberries for garnish (optional)
For Chocolate Raspberry Glaze
1 cup semi-sweet chocolate chips
4 tablespoons butter
4 tablespoons light corn syrup
2 teaspoons Chambord Raspberry Liqueur

Best Ever Chocolate Raspberry Bundt Cake

  • 55 mins
  • Serves 12
  • Easy

Directions





Here’s for you the deliciously awesome Best Ever Chocolate Raspberry Bundt Cake. So just go and grab this recipe now!



Steps

1
Done

Preheat oven to 350 degrees F. Grease and flour a 10 or 12 cup bundt pan.

2
Done

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.

3
Done

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.

4
Done

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)

5
Done

Cool cake in pan for 10 minutes before inverting to a wire rack to cool completely.

6
Done

For Chocolate Raspberry Glaze

Once 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.

7
Done

Notes:

the coffee will give the chocolate a boost of intense flavor, it will not make the cake taste like coffee. You can substitute water for coffee if you don't want to use it.

Chambord is a delicious raspberry liquor, feel free to replace it with raspberry flavoring or vanilla extract.

If you don't have a bundt pan, you can use a 9x13 pan or make cupcakes. A 9x13 pan will bake in 30-35 minutes and cupcakes will bake in 22-24 minutes.

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