Chocolate Raspberry Dream Cake | Father's Day

We had a huge dinner for my Dad on Father’s day and I did the majority of the cooking this year. I made his favorite Honey Mustard Garlic chicken but what really stole the show was the dessert. It was super easy but everyone couldn’t believe it was homemade. They thought I bought it! It is a rich fudgy cake with bittersweet chocolate icing, topped with raspberry compote and homemade whipped cream. It doesn’t get any better than that!

Daddy and Chocolate Cake

My Dad and I have always been really close. He has always been my hero and my rock. When I was growing up he played barbies, had tea parties and most weekends he would take me for ice cream. There wasn’t to many places that he went that I wasn’t tagging along. Now he does the same thing for my girls. They are always hanging around him, soaking up the same knowledge I learned from him and they are his new side kicks. I guess in a way you could say they took my place, but not really. When it comes right down to it, I am still his little girl and he spoils me all the time. You could say I screwed up my life with bad decision after bad decision, but he never says that. Whenever I tell him I wish I could have made him prouder he always says “That isn’t possible.” I am really lucky to have such a great Dad. This dessert has become his new favorite, and I know years from now when I make it, it will always remind me of him. Chocolate cake is his favorite and it felt good to make it just a little bit better for him.

I suggest you heat it up a little and then add the whipped cream with the raspberry compote. It makes it taste sooo good! Your taste buds will definitely thank you for it! This dessert also makes the perfect ending to my Panko Chicken.

Chocolate Raspberry Dream Cake

 

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Author: Bobbie Seacrist

Ingredients

• 1 box of Dark Chocolate Fudge Cake mix
• 1 box of instant chocolate pudding
• 1 pint heavy whipping cream
• 8 1 oz squares of bittersweet baking chocolate
• 1 pint of fresh raspberries
• 1 cup of sugar
• ⅓ cup lemon juice
• Tapioca for thickening

Instructions

1. Pre-heat your oven to 350 degrees. Grease and flour your bundt pan, set aside.
2. Mix your cake according to box directions and then add your chocolate pudding. Pour into your bundt cake pan and bake for 35 to 40 minutes, or until a tooth pick inserted comes out clean. Let cool completely.
3. In a medium size bowl, using your mixer, whip up your whipping cream until soft peaks form ( about 5 to 8 minutes on medium speed)
4. In a microwave safe bowl add your chocolate squares and half of your whipped topping. Place in the microwave for 30 second intervals until your chocolate is completely melted. Icing your cake with your chocolate mixture.
5. In a small pan add your raspberries, sugar and lemon juice. Sprinkle with about ¼ teaspoon of tapioca and add a little water. Cook until raspberries are broke down and mixture is thick enough to drizzle over the cake. ( if mixture is too thick, add a little more water).
6. Top your cake slice with homemade whipped cream and raspberry compote.

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