Better Than Sex Chocolate Rasberry Cake
Submitted by judy54
Fudgy chocolate tube cake studded with chocolate chips, walnuts, and fresh raspberries, finished with a glossy cocoa glaze. Chocolate and raspberry in every dense, moist bite.
YIELD
1 cakePREP
20 minCOOK
60 minREADY
100 minChocolate and raspberry is one of those pairings that just refuses to lose, and this cake leans all the way in.
The batter starts with a chocolate cake mix boosted by chocolate pudding mix and sour cream for outrageous moisture. Then you fold in a full pound of fresh raspberries, a bag of chocolate chips, and chopped nuts before pouring everything into a tube pan.
It bakes into a tall, dense, fudgy cake with pockets of melted chocolate and bright, tart raspberry bursts hiding in every slice.
The warm cocoa glaze drizzled over the top seals the deal.
Pro Tips
- Toss the chocolate chips and nuts in a tablespoon of dry cake mix before adding them to the batter. This trick keeps them suspended instead of sinking.
- Frozen raspberries work fine here. Don’t thaw them first or they’ll turn the batter purple and mushy. Fold them in frozen.
- Grease the tube pan thoroughly. Every ridge, every curve. This cake is dense and will stick if you skip a spot.
- The glaze should be warm enough to flow freely but not so hot that it runs right off the cake. Test a spoonful on the side first.
Ingredients
Directions
To Make Cake: Coat nuts and chips with 1 tabelspoon of cake mix; set aside.
Combine cake mix, eggs, oil, water, vanilla, pudding mix and sour cream.
Blend 3 minutes in large bowl at medium speed of mixer.
Fold in coated chips, nuts and raspberries.
Turn into WELL GREASED TUBE PAN and bake at 350℉ (180℃) for 1 hour, or until knife in center comes out clean.
Cool for 30 minutes and turn out on rack.
To make Glaze: Boil butter, milk and cocoa for 3 minutes, stiring continuously.
Reduce heat to low and add vanilla.
Stir in confections sugar; little at a time, mixing well.
If mixture becomes to thick, increase heat but watch carefully not to burn.
Make sure glaze is warm enough so it drizzles over top and sides of cake.
Top can be decorated with pecan halves, walnuts or candied cherries.
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