Giant Chocolate Donut Bundt Cake with Raspberry Ganache Filling

So I woke up last weekend with an insane desire for cake and donuts.  Now most of you know I rarely eat cake and almost never eat donuts.  It’s one of those things that if it’s there and I had to choose to between those or say carrots/hummus I would go for the veggies and hummus every time. I’m weird like that I know.  However this morning I wanted.. no… NEEDED cake AND donuts. Now when it comes to donuts I absolutely DESPISE fried ones.  If I do eat a donut it must be cake/baked.  That being said I opted to merge the two and make a bundt donut cake.

And because I can’t just leave things well enough alone I opted to add some raspberry filling and chocolate ganache in it as well. Okay truth be told, I always have a quart of ganache in the fridge (yes I’m serious) and I wanted to make room in my fridge for other stuff so I threw it in as a last minute decision.  BRILLIANT!

Yeah, THIS is what happens when I get an insane desire for something…

Because I had extra raspberry filling and vanilla bean ice cream on hand it was only natural that I “augment” this glorious donut-cake with them, right???

This was so yummy and so scrumptious! It is what *I* had for breakfast.  I mean it’s breakfast-y right?

I mean it has eggs, milk, cream, fruit.  That’s healthy, right???

*bats her big baby blues*

Giant Chocolate Donut Bundt Cake with Raspberry Ganache Filling

• Author: The Kitchen Whisperer

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Ingredients

• 1/2 cup vegetable oil
• 1/2 cup sugar
• 1/3 cup light brown sugar, packed
• 3 large eggs
• 2 cups flour
• 2/3 cup unsweetened cocoa powder
• 1 box instant chocolate pudding mix
• 1 1/2 tsp baking powder
• 1/4 tsp baking soda
• 3/4 tsp salt
• 1 tsp chocolate extract
• 1 tsp espresso powder
• 1 1/2 cup whole milk
• 1–1 1/2 cups raspberry pie filling
• 3 cups chocolate ganache, cooled but still pourable (like super thick syrup)
• 1 cup shaved chocolate curls

Instructions

1. Butter and flour bundt pan.
2. Place rack on lower third of the oven.
3. Preheat oven to 350F.
4. In a medium mixing bowl, whisk together the flour, cocoa powder, espresso powder, baking powder, baking soda and salt; set aside.
5. In bowl of a stand mixer fitted with the paddle attachment, mix together oil and both sugars.
6. Mix for 2 minutes on medium speed.
7. Add eggs, one at a time and mix well.
8. Add chocolate extract and mix again.
9. With mixer on low speed, mix in dry ingredients alternating with milk.
10. Pour half of the batter into the bundt pan.
11. Gently pour the pie filling on the batter making sure to not take it to the sides. Essentially you want to make a ring along the center of your batter with it.
12. Next pour on 2 cups of the thickened ganache over top, again ensuring to not let it touch the sides. The ganache should be super thick and not runny.
13. Top with the remaining batter.
14. Bake for 30-40 minutes until a wooden skewer inserted in the center of the bundt comes out clean/just a few moist crumbles.
15. Cool for 15 minutes and invert onto a cooling rack. Allow to cool completely.
16. To decorate, heat up the remaining 1 cup of ganache until it’s of a thick pourable state (like syrup).
17. Gently drizzle over top.
18. Garnish with chocolate curls.

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