Chocolate Raspberry Bundt Cake is an intense chocolate cake with a surprise raspberry filling and a hint of raspberry liquor in every bite. Covered in a Chocolate Chambord Glaze and simply garnished with fresh raspberries, I love how elegant this cake looks with barely any effort.
The cake starts with my favorite Duncan Hines Dark Chocolate Fudge Cake Mix for this recipe (it’s pretty much the only chocolate cake mix I use and always have several in my pantry), along with chocolate fudge instant pudding mix, strong brewed coffee, Chambord and plain greek yogurt.
The coffee will NOT make the cake taste like coffee, it will simply enhance and intensify the flavor of the chocolate. If you’ve never tried it and you’re snarling up your nose right now, trust me on this…..just try it 😉 (you can substitute coffee for water)
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TIP: I’m kind of in love with my bundt pan lately, a simple cake comes out of the pan looking so elegant. Be sure to grease and flour your bundt pan (even if it’s a nonstick pan). I suggest using a pastry brush to grease a bundt pan with melted butter. This ensures every nook and cranny is greased. Then, dust with flour, discarding any excess. This will not only allow you to remove the cake from the pan with ease, it will also create stable sides for the batter to cling to as it rises. If you don’t own a bundt pan, I’m sure you could make this cake in a 9×13 pan or as cupcakes.
Pour half the cake batter into the prepared bundt pan, then spoon 3/4 of a can of raspberry pie filling over the top of the batter. Try and keep the pie filling away from the sides of the pan, then add the remaining cake batter over top and bake. Keeping the pie filling away from the sides of the pan will allow the cake to bake around the pie filling, for a nice surprise in the center of the cake.
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You can use the whole can of pie filling in the cake, but I saved a little to garnish each plate. A small spoonful of pie filling and a few raspberries served with each slice of cake made this dessert extra special.
Both the chocolate cake and frosting have Chambord . If you’re not familiar, Chambord is a black raspberry liqueur, made in the Loire Valley of France. It’s a fabulous way to impart raspberry flavor in desserts. Again, I highly recommend using the Chambord in this recipe, but it can be replaced with raspberry flavoring.
The moist chocolate raspberry filled cake paired with the chocolate Chambord glaze will put any chocolate lover into a state of pure chocolate bliss.
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Pour half the cake batter into the prepared bundt pan, then spoon 3/4 of a can of raspberry pie filling over the top of the batter. Try and keep the pie filling away from the sides of the pan, then add the remaining cake batter over top and bake. Keeping the pie filling away from the sides of the pan will allow the cake to bake around the pie filling, for a nice surprise in the center of the cake.
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You can use the whole can of pie filling in the cake, but I saved a little to garnish each plate. A small spoonful of pie filling and a few raspberries served with each slice of cake made this dessert extra special.
Both the chocolate cake and frosting have Chambord . If you’re not familiar, Chambord is a black raspberry liqueur, made in the Loire Valley of France. It’s a fabulous way to impart raspberry flavor in desserts. Again, I highly recommend using the Chambord in this recipe, but it can be replaced with raspberry flavoring.
The moist chocolate raspberry filled cake paired with the chocolate Chambord glaze will put any chocolate lover into a state of pure chocolate bliss.
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)
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For Chocolate Raspberry Glaze
- 1 cup semi-sweet chocolate chips
- 4 tablespoons butter
- 4 tablespoons light corn syrup
- 2 teaspoons Chambord Raspberry Liqueur
Directions:
- 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.
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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.
