Cooklist AI

Raspberry Bliss Chocolate Bundt Cake

Name: Raspberry Bliss Chocolate Bundt Cake
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Ingredients: fresh raspberries for garnish; 1/2 cup strong brewed coffee, room temperature; 4 tablespoons unsalted butter; 1 cup semi-sweet chocolate chips; 4 large eggs; 2 teaspoons Chambord Raspberry Liqueur; 4 tablespoons heavy cream; 1 can Raspberry Pie Filling; 1 box Devil's Food Cake Mix; 3/4 cup plain greek yogurt; 3/4 cup vegetable oil; 1 box Chocolate Instant Pudding

Immerse yourself in chocolate heaven with this rich, moist Raspberry Bliss Chocolate Bundt Cake, complemented by a velvety chocolate raspberry glaze. This dessert is sure to impress and satisfy any chocolate lover's cravings. Enjoy a perfect finish to a delightful meal with your loved ones.



55 min

TOTAL TIME

815

CALORIES

$1.53

PER SERVING

Ingredients

12 INGREDIENTS

8 SERVINGS

fresh raspberries

for garnish

1/2 cup strong brewed coffee

room temperature

4 tbsp unsalted butter

1 cup semi-sweet chocolate chips

4 large eggs

2 tsp chambord raspberry liqueur

4 tbsp heavy cream

1 can raspberry pie filling

1 box devil's food cake mix

3/4 cup plain greek yogurt

3/4 cup vegetable oil

1 box chocolate instant pudding

Directions

13 STEPS

10 min

PREP TIME

45 min

COOK TIME

55 min

TOTAL TIME

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

In a large bowl, combine the Devil's Food Cake Mix, Chocolate Instant Pudding, plain greek yogurt, vegetable oil, large eggs, strong brewed coffee, and Chambord Raspberry Liqueur

Using an electric mixer with a whisk attachment, beat the mixture on low speed for 1 minute

Then increase the speed to medium-high and beat for another minute.

Pour half of the batter into the prepared pan

Spoon 3/4 can of Raspberry Pie Filling into the center of the cake batter, ensuring it stays away from the edges.

Spoon the remaining batter over the top, covering the pie filling, and bake for 45-50 minutes, or until a toothpick inserted near the center comes out clean of cake (pie filling might stick, which is fine).

Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

For the Chocolate Raspberry Glaze, combine the unsalted butter and heavy cream in a microwave-safe bowl and heat on high for 45 seconds or until the butter has melted.

Add the semi-sweet chocolate chips to the melted butter mixture, stirring continuously until completely smooth. If needed, microwave for another 15 seconds to ensure everything is melted. Stir in the Chambord Raspberry Liqueur until fully incorporated.

Pour the warm chocolate raspberry glaze over the completely cooled cake, allowing it to drizzle down the sides. Garnish with fresh raspberries.

Keep the cake cool before serving.

Serve each slice with an additional spoonful of Raspberry Pie Filling and a few fresh raspberries on the side.

Health Info

Macros

86g

CARBS

48g

FAT

10g

PROTEIN

Allowed on these diets