Heavenly Chocolate Raspberry Bundt Cake Recipe - Food.com (2024)

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photo by limeandspoontt

Reviews

1. 375 degrees? The cake was burning in less than a hour so I turned the heat down and covered with foil..Took a hour to bake..When cooled I put it on a plate ,the cake was hard and dry on the top..The inside looked gooey..There was a big hollow area in the cake where the filling settles.And the bottom which was the top in the oven had slight burn...Not impressed..My oven temp was accurate,so what went wrong?After a couple of days the cake got alittle softer,took moistness from filling. It did have a good flavor,but I wont be making it again...

   Potluck

2. After baking and cooling, it seemed very dense. But after a couple of days , it was surprisingly moist...I guess it's because of the raspberry sauce I left on it!! It came out beautifully though and I didn't have any issues taking it out of the bundt pan either. The raspberry sauce was really really good too! My photo doesn't do it much justice though :(

   chocoholic18

3. This cake did not have a very rich chocolate flavor, and it was way too fudgy. I liked the cream cheese tunnel, but the cake itself was not very good.

   JJ2011

4. I made this for a birthday party and it was well received. I also used the raspberry glaze that others recommended... The recipe says it serves 16, but you could probably squeeze a few more out of it if you wanted. The cake is rather rich and several people struggled to finish their piece (even though they raved about the taste).

   See Also

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   VeggieDelite

5. It tasted great, but I couldn't get it out of the pan without it breaking up. All of the filling had dropped to the bottom, making the top of the cake a sticky mess. I think I need to let it sit longer to cool before attempting to take it of the pan next time.

   HollygolightlyinChi

see 44 more reviews

Tweaks

1. loved this recipe, so delicious !!! However instead of baking the chocolate cake from scratch, I used a devil's food cake mix from duncan hines...baked really well in the bundt pan. For the filling I added an additional ingredient... about 4 to 5 teaspoons of red raspberry preserve. It was not dense at all and was the hit at a party I attended.

   luvinoven

2. The name says it all!! This was an excellent cake! The cream cheese tunnel in this cake was to die for!! I only made one change to the recipe by using strawberries instead of raspberries, since we don't get raspberries over here. I don't think this cake even needs a sauce, it's decadent enough on its own with the cream cheese filling. Thanks for the great recipe! :)

   K's

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