Chocolate Raspberry Dream Cake
Author: 
 
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
  • 1/3 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 1/4 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.
Recipe by The Rebel Foodie at http://dishinwithrebelle.com/chocolate-raspberry-dream-cake/