43 Reviews of Heavenly Chocolate Raspberry Bundt Cake

From: LorenLou

On Dec 26, 2003

Excellent! I used frozen raspberries, and although they were a bit mushy when thawed, they did not seem to effect the delicious taste of the cake.

From: AdriMicina

On May 22, 2004

VERY rich, and incredibly addictive! I made it with chopped and slightly sugared strawberries (in Italy in this season raspberries are way too expensive to cook them in a cake...!)and it tasted wonderful, thank you for this great recipe!

From: CountryLady

On Sep 29, 2004

Decadent & very rich with a texture more like a brownie than a cake! Since I was given a whole basket of fresh raspberries by a neighbour, I topped my cake with Derf's Raspberry Orange Sauce (#38291) & sprinkled a wee bit of icing sugar over all. Thanx Marie!

From: jdoe

On Sep 30, 2004

Delicious, impressive looking and tasting cake. DH and DD made this for my birthday...neither one is a highly experienced cook and they found it to be pretty easy to put together. They used frozen raspberries; thawed and well-drained before adding.

From: oriana

On Dec 13, 2004

I would give this more than 5 stars! This was an absolutely beautiful cake and the cream cheese, choc chip and raspberry filling was devine! It makes a great looking cake and very easy to make as well although next time I will make sure i Only place the filling and raspberries in the centre of the cake as some places it came out to the edges and got a little burnt.I also have a hot oven so next time I will cook it for a little less to. I sprinkled it with icing sugar and cream on the side. An absolute keeper!

From: WaterMelon

On Oct 26, 2004

Heavenly is one word to describe this. Another would be sinful!! I made a HUGE mistake when making this cake. I forgot to melt the butter until I was halfway beating softened butter with sugar. Didn't want to waste the stuff, I continued with the recipe. I added the egg to the beaten butter/sugar mixture. I combined milk and water together, and add the mixture alternately with sifted flour mixture. Whew! The cake turned out wonderful, but I'm sure If I had followed the recipe, the results would be even fudgier, moister and yummier. Raspberries are too expensive here in Singapore, so I used chopped strawberries. I halved the recipe and baked it in a 8x8 square pan for about 30mins - that worked pretty well. Except that I should have reserved more batter to cover the berries and cream cheese; some of the berries were sticking out! I decorated the cake using a chocolate glaze, toasted almonds and whole grapes. Thanks for the fantastic recipe!

From: Tracy H.

On Dec 28, 2004

I made this for a holiday dinner we had with friends. It got lots of compliments but I thought some parts were over baked. I baked for time stated and my oven is pretty accurate, it is the kind of cake that is hard to test for doneness. I noticed several people left the bottom portion on their plates because it was too tough to handle with a fork. Otherwise taste was good.

From: EngineerChef

On Dec 23, 2006

The taste was good...but an hour was way too much for the cake and it broke when I took it out of the pan...I have made dozens of cakes in my life and far more complicated than this...but never had one fall apart...Next time I will let it cool entirely in the pan and put in the fridge....otherwise I don't know what I am doing wrong.

From: Chef #355854

On Oct 1, 2007

I used 1/2 cup butter and 1/2 cup of drained applesauce which I believe kept it moist, mine did not overbake like other reviewers'. This is my favorite recipe yet from recipezaar.com!

From: HollygolightlyinChicago

On Dec 4, 2007

It tasted great, but I couldn't get it out of the pan without it breaking up. All of the filling had dropped to the bottom, making the top of the cake a sticky mess. I think I need to let it sit longer to cool before attempting to take it of the pan next time.