Modern Chocolate-Raspberry Cake

Health score
3%
Modern Chocolate-Raspberry Cake
260 min.
8
567kcal

Suggestions


Indulge in the rich and decadent flavors of our Modern Chocolate-Raspberry Cake, a delightful dessert that is sure to impress your family and friends. This cake combines the classic taste of chocolate with the vibrant tartness of raspberries, creating a perfect balance that will tantalize your taste buds. With a moist and fluffy texture, this cake is made using a convenient box mix, making it accessible for bakers of all skill levels.

The addition of vanilla pudding mix and sour cream ensures that each slice is incredibly moist, while the semisweet chocolate chips add delightful bursts of chocolatey goodness throughout. Topped with a luscious chocolate glaze infused with raspberry extract, this cake not only looks stunning but also delivers a flavor experience that is truly unforgettable.

Whether you're celebrating a special occasion or simply treating yourself to a sweet delight, this Modern Chocolate-Raspberry Cake is the perfect choice. With a preparation time of just over four hours, including cooling and glazing, you can easily make this cake ahead of time and let it shine as the centerpiece of your dessert table. So gather your ingredients, preheat your oven, and get ready to create a dessert that will leave everyone asking for seconds!

Ingredients

  • box duncan hines devil's food cake 
  • tablespoons butter cut into pieces
  • tablespoon plus light
  •  eggs 
  • box vanilla pudding instant (4-serving size)
  • 0.3 teaspoon raspberry extract 
  • 0.5 cup semi chocolate chips 
  • 0.8 cup semi chocolate chips 
  • 0.5 cup cream sour
  • 0.3 cup cocoa powder unsweetened
  • 0.5 cup vegetable oil 
  • cup water 

Equipment

  • bowl
  • frying pan
  • oven
  • wire rack
  • hand mixer
  • microwave
  • springform pan
  • offset spatula

Directions

  1. Heat oven to 350F (325F for dark or nonstick pan). Generously grease 9-inch springform pan with shortening and lightly flour, or spray with baking spray with flour.
  2. In large bowl, beat cake mix, water, oil, eggs, sour cream and pudding mix with electric mixer on low speed 30 seconds, then beat on medium speed 2 minutes, scraping bowl occasionally (or mix with spoon until well blended). Stir in 1/2 cup chocolate chips.
  3. Pour into pan.
  4. Bake 50 to 60 minutes or until top springs back when lightly touched in center. Cool completely in pan on cooling rack, about 2 hours.
  5. Carefully remove side of springform pan.
  6. Place cake on serving plate. In small microwavable bowl, microwave 3/4 cup chocolate chips, the butter, corn syrup and raspberry extract uncovered on High 30 seconds. Stir; microwave 10 to 20 seconds longer or until smooth. Slowly pour glaze over top of cake; spread to edge with offset spatula (some glaze may drip down side).
  7. Let stand 1 hour for glaze to harden.
  8. Place cake stencil on top of cake and sift cocoa powder over top. Carefully remove stencil.

Nutrition Facts

Calories567kcal
Protein5.39%
Fat47.25%
Carbs47.36%

Properties

Glycemic Index
8.63
Glycemic Load
0.4
Inflammation Score
-5
Nutrition Score
12.83478258615%

Flavonoids

Catechin
1.74mg
Epicatechin
5.28mg
Quercetin
0.27mg

Nutrients percent of daily need

Calories:567.14kcal
28.36%
Fat:30.96g
47.63%
Saturated Fat:13.27g
82.93%
Carbohydrates:69.84g
23.28%
Net Carbohydrates:65.23g
23.72%
Sugar:43.24g
48.05%
Cholesterol:82.84mg
27.61%
Sodium:589.9mg
25.65%
Alcohol:0g
100%
Alcohol %:0%
100%
Caffeine:36.31mg
12.1%
Protein:7.94g
15.89%
Copper:0.69mg
34.53%
Manganese:0.6mg
30.17%
Phosphorus:283.75mg
28.37%
Iron:4.89mg
27.17%
Magnesium:92.14mg
23.03%
Selenium:15.22µg
21.74%
Fiber:4.61g
18.45%
Calcium:128.74mg
12.87%
Vitamin B2:0.21mg
12.33%
Potassium:422.95mg
12.08%
Zinc:1.64mg
10.95%
Folate:43.12µg
10.78%
Vitamin K:9.79µg
9.32%
Vitamin E:1.34mg
8.94%
Vitamin B1:0.11mg
7.62%
Vitamin A:325.54IU
6.51%
Vitamin B3:1.19mg
5.93%
Vitamin B5:0.47mg
4.72%
Vitamin B12:0.24µg
3.94%
Vitamin B6:0.07mg
3.39%
Vitamin D:0.33µg
2.2%