One Bowl Strawberry Covered Chocolate Bundt Cake Recipes

CHOCOLATE-COVERED STRAWBERRY CAKE

Steps:

• Preheat the oven to 350°F and generously grease and flour a 12-cup fluted bundt pan with cooking spray.
• In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and sugar until light and fluffy, about 2 minutes. Add the eggs, one at a time, beating between each addition.
• Add the Greek yogurt, vanilla extract, lemon juice and lemon zest, mixing untilcombined and scraping down the sides as needed.
• In a medium bowl, whisk together the flour, baking powder, baking soda and salt. Addthe dry ingredients to the stand mixer bowl in three increments, mixing betweeneach addition.
• Add the strawberry jam, mixing until combined, then transfer the batter into theprepared bundt pan.
• Bake the cake on the center rack for about 50 minutes or until a toothpick inserted comes out clean.
• Remove the cake from the oven and loosen edges with knife then invert it onto a coolingrack, leave pan on top for 10 minutes.
• Heat cream and butter. Pour over chocolate. Let sit 10 minutes then whisk together.
• Pour atop completely cooled cake. Top with fresh berries.
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ONE-BOWL STRAWBERRY-COVERED CHOCOLATE BUNDT CAKE

Steps:

• Heat oven to 325°F. Generously spray 10- or 12-cup fluted tube cake pan.
• In large bowl, beat all Cake ingredients except bittersweet chocolate with electric mixer on low speed 1 minute, scraping bowl constantly. Increase speed to medium; beat 2 minutes. Stir in bittersweet chocolate until well combined. Pour into pan.
• Bake 45 to 55 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes; turn upside down onto cooling rack or heatproof serving plate, and remove pan. Cool completely, about 1 hour. Place cake on serving plate.
• In medium bowl, beat butter and strawberry preserves with electric mixer on medium speed until smooth. Add powdered sugar, and beat until smooth. Beat in buttermilk. Pour over cake. Garnish with strawberries.