Chocolate Raspberry Almond Bundt Cake Recipes

CHOCOLATE RASPBERRY BUNDT CAKE

Steps:

• For the cake: Preheat the oven to 325 degrees F. Spray a bundt pan with nonstick cooking spray.
• In a large mixing bowl, use a handheld electric mixer to whisk the milk, jam, melted butter, liqueur and eggs. Add the cake mix and beat on medium speed for about 1 minute.
• Transfer the batter to the prepared pan and bake until a toothpick or cake tester comes out clean when inserted into the cake, about 35 minutes. Let cool in the pan for 15 minutes. Remove the cake from the pan and transfer to a wire rack to cool completely.
• For the ganache: Put the chocolate, jam, and liqueur in a mixing bowl. Bring the cream to a low simmer in a small pan set over medium-high heat. Pour over the chocolate and let stand 10 minutes. Stir with a whisk until smooth. Let stand another 10 minutes.
• Place the cake on a cake stand or serving dish and pour the ganache over it, letting it drip down the sides. Use the raspberries and mint to decorate it to look like a holiday wreath if desired.

RASPBERRY-RICOTTA CAKE WITH WHITE CHOCOLATE AND ALMONDS

Steps:

• Preheat the oven to 325 degrees F (165 degrees C). Grease a 9-inch springform pan.
• Sift together flour, baking powder, salt, and nutmeg.
• Cream sugar and butter in a large bowl until light and fluffy, 3 to 5 minutes. Beat in eggs, 1 at a time, mixing well after each addition. Add ricotta cheese, vanilla, and almond extract and beat until thoroughly incorporated, 2 to 3 minutes. Pour in 1/2 of the dry ingredients and mix until just combined. Repeat with remaining dry ingredients.
• Measure out 1/4 cup raspberries and 2 tablespoons sliced almonds; set aside.
• Add remaining raspberries and almonds to the batter, along with white chocolate chips; gently fold to combine. Pour batter into the prepared pan and smooth into an even layer. Sprinkle reserved raspberries and almonds evenly over top, followed by turbinado sugar.
• Place the pan on top of a baking sheet and bake in the preheated oven until a toothpick inserted in the center comes out with a few moist crumbs, 85 to 90 minutes. Allow cake to cool in the pan for 30 minutes, then gently run a table knife around the edges to loosen, and remove sides. Let cool completely before serving.

CHOCOLATE RASPBERRY ALMOND BUNDT CAKE

Steps:

• Cream butter and sugar.
• Add eggs and mix.
• Add sour cream and almond extract.
• Mix in remainder of ingredients except preserves.
• Put half of batter in a greased and floured 12 cup bundt pan.
• Place preserves in an tunnel around pan.
• cover with the rest of batter.
• Bake at 350 degrees for 50 minutes.
• Make glaze by boiling water, corn syrup, and sugar until sugar dissolves, then add liquor and chocolate. Stir until dissolved . Let set to thicken then glaze cake.