double chocolate raspberry cake

How To Make double chocolate raspberry cake

• 1

  Preheat oven to 350 with rack at center
• 2

  Grease and flour a 12 C bundt pan or use cooking spray with flour Sprinkle the chopped pecans and chocolate chips in the bottom of the pan
• 3

  Place the cake mix, pudding mix, sugar, water, oil and eggs in a mixing bowl and blend on low for 1 minute. Scrape down the sides of the bowl and blend at medium for 2 minutes more. The batter will be thick.
• 4

  Remove 1 1/4 C of batter and place in a small bowl. Stir in the chocolate syrup and the rasberry jam until well incorporated. Set aside.
• 5

  Pour the rest of the batter carefully into the bundt pan and smooth it. Pour the raspberry batter on top and use a butter knife to cut it into the batter below. Smooth the top.
• 6

  Carefully tap the pan a couple of times on the counter to force any air bubbles to the surface of the batter
• 7

  Put the bundt in the oven and bake for 55 to 60 minutes. Test the cake with wooden skewer..should come out clean
• 8

  Run a sharp knife around the upper edge and cool for about 10 minutes. Invert on a wire rack, tap the pan, and slide the cake out onto another wire rack. Let cool completely before glazing.
• 9

  Make the Glaze:
• 10

  Melt the butter in a small sauce pan over low heat.
• 11

  Add cocoa powder and heavy cream, whisk until the mixture thickens..do not boil it.
• 12

  Turn off the heat and add the powdered sugar and vanilla..keep whisking until the glaze is smoth and shiny.
• 13

  Pour over cake, let cool. Then enjoy!
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