A decadently rich chocolate cake topped with a raspberry glaze and chocolate icing.
Prep Time 30 minutesminutes
Cook Time 1 hourhour15 minutesminutes
Total Time 1 hourhour45 minutesminutes
Servings 12servings
Ingredients
For the Cake:
18.25ouncespackaged devil’s food cake mix
3.9ouncespackaged instant chocolate pudding mix
4eggs
¾cupwater
½cupapple juice
½cupcanola oil
1teaspoonrum extract
1cupsemisweet chocolate chips
For the Raspberry Glaze:
¼cupseedless raspberry jam
2tablespoonsapple juice
½teaspoonrum extract
For the Chocolate Icing:
2tablespoonsbaking cocoa
¼cupheavy whipping cream
2tablespoonsbuttermelted
1cuppowdered sugar
1teaspoonvanilla extract
Instructions
Preheat oven to 350 degrees.
Make the cake:
In a large bowl, combine the first seven ingredients. Beat on low speed for 30 seconds. Increase mixer speed to medium and continue beating for 2 minutes. Stir in chocolate chips.
Pour batter into a greased and floured fluted tube pan. Bake for 45-50 minutes or until a tester inserted near the center comes out clean.
Cool in pan for 10 minutes. Turn cake out on a wire rack to cool completely.
Make the Raspberry Glaze:
In a small saucepan, combine all raspberry glaze ingredients. Cook and stir over low heat until smooth. Brush over cake and let stand for 10 minutes or until set.
Make the Chocolate Icing:
Place the cocoa in a small saucepan. Stir in cream and butter until smooth. Cook, stirring, over low heat for 2 minutes or until thickened. Remove from heat and stir in confectioner’s sugar and vanilla until smooth and the sugar is completely incorporated. Cool slightly. Drizzle over cake. Let stand until set.
Notes
Serve with sweetened whipped cream and mixed fresh berries.