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*Print
- 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 teaspoon baking powder
- 1/4 teaspoon baking soda
- 3/4 teaspoon salt
- 1 teaspoon chocolate extract
- 1 teaspoon 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
- Butter and flour bundt pan.
- Place rack on lower third of the oven.
- Preheat oven to 350F.
- In a medium mixing bowl, whisk together the flour, cocoa powder, espresso powder, baking powder, baking soda and salt; set aside.
- In bowl of a stand mixer fitted with the paddle attachment, mix together oil and both sugars.
- Mix for 2 minutes on medium speed.
- Add eggs, one at a time and mix well.
- Add chocolate extract and mix again.
- With mixer on low speed, mix in dry ingredients alternating with milk.
- Pour half of the batter into the bundt pan.
- 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.
- 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.
- Top with the remaining batter.
- Bake for 30-40 minutes until a wooden skewer inserted in the center of the bundt comes out clean/just a few moist crumbles.
- Cool for 15 minutes and invert onto a cooling rack. Allow to cool completely.
- To decorate, heat up the remaining 1 cup of ganache until it’s of a thick pourable state (like syrup).
- Gently drizzle over top.
- Garnish with chocolate curls.