Giant Chocolate Donut Bundt Cake with Raspberry Ganache Filling
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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 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
Instructions
- 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.