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    You are in: Home / Recipes / Heavenly Chocolate Raspberry Bundt Cake Recipe
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    Heavenly Chocolate Raspberry Bundt Cake

    Heavenly Chocolate Raspberry Bundt Cake. Photo by Peter Schreyer

    1/6 Photos of Heavenly Chocolate Raspberry Bundt Cake

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    Total Time:

    Prep Time:

    Cook Time:

    1 hr 35 mins

    20 mins

    1 hr 15 mins

    Marie's Note:

    As if the chocolate bundt cake isn't yummy enough, this has a "tunnel" of cream cheese filling with chocolate chips and fresh raspberries added to make it even more decadent!

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    Units: US | Metric




    1. 1
      Preheat oven to 375 degrees.
    2. 2
      Grease a bundt or tube pan.
    3. 3
      Make filling by creaming together, cream cheese with sugar and vanilla.
    4. 4
      Mix in chocolate chips and set aside.
    5. 5
      For cake, sift together the flour, cocoa, baking powder and salt.
    6. 6
      Beat eggs and gradually add the sugar and beat until the mixture is thick and pale yellow.
    7. 7
      Beat in melted butter, then milk, water and vanilla.
    8. 8
      Gradually add in the flour mixture and mix well.
    9. 9
      Spread half the batter into the prepared pan.
    10. 10
      Drop spoonfuls of the cream cheese filling evenly over the batter.
    11. 11
      Sprinkle raspberries over the top.
    12. 12
      Cover with remaining batter.
    13. 13
      Bake at 375 degrees for about 1 1/4 hours.

    Ratings & Reviews:

    • on January 29, 2007


      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...

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    • on May 07, 2010


      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 :(

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on February 01, 2009


      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).

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (49)


    Nutritional Facts for Heavenly Chocolate Raspberry Bundt Cake

    Serving Size: 1 (151 g)

    Servings Per Recipe: 16

    Amount Per Serving
    % Daily Value
    Calories 464.6
    Calories from Fat 214
    Total Fat 23.7 g
    Saturated Fat 13.8 g
    Cholesterol 79.3 mg
    Sodium 270.2 mg
    Total Carbohydrate 59.2 g
    Dietary Fiber 2.7 g
    Sugars 36.1 g
    Protein 6.4 g

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