CHOCOLATE ROCK CAKES RECIPES

Steps:

• Preheat the oven to 180C/160C Fan/Gas 4 and line a baking tray with baking parchment.
• Mix the flour, sugar and baking powder in a bowl and rub in the cubed butter until the mixture looks like breadcrumbs, then mix in the dried fruit.
• In a clean bowl, beat the egg and milk together with the vanilla extract.
• Add the egg mixture to the dry ingredients and stir with a spoon until the mixture just comes together as a thick, lumpy dough. Add a teaspoon more milk if you need it to make the mixture stick together.
• Place golfball-sized spoons of the mixture onto the prepared baking tray. Leave space between them as they will flatten and spread out to double their size during baking.
• Bake for 15–20 minutes, until golden-brown. Allow to cool for a couple of minutes, then turn them out onto a wire rack to cool.

Steps:

• Preheat oven to 350º.
• Grease a large bundt pan very generously with Crisco shortening.
• Add flour and rotate pan until very well covered.
• Set aside.
• Combine cake mix, pudding mix, sour cream, eggs, cream and oil in a mixing bowl.
• Stir in white chocolate chips.
• Batter will be thick.
• Fill prepared bundt pan with half of the cake batter.
• Smooth the top.
• Spoon half of the raspberry pie filling over top of the batter.
• Swirl the batter and pie filling together with a bamboo skewer.
• Spoon remaining cake batter over top of swirled batter.
• Smooth top again.
• Spoon remaining raspberry pie filling over top of cake batter.
• Repeat the swirling process only doing the two top layers and not going to the bottom of the pan.
• Bake at 350º for 45 to 60 minutes, or until a knife inserted in center comes out clean.
• Start testing at 45 minutes.
• Check with knife every ten minutes after that, putting cake back into the oven until the knife comes out clean.
• Allow cake to cool completely before adding icing.
• Remove cake to cake platter.
• Pipe cold cream cheese icing over top.
• Decorate with white chocolate chips and fresh raspberries, if desired.
• Refrigerate cake up to 24 hours before adding icing.
• In a medium mixing bowl, cream the cream cheese and butter until smooth.
• Add vanilla and mix again with mixer.
• Gradually add in powdered sugar a cup at a time.
• Continue mixing with mixers until all the powdered sugar is used and the icing is really thick.
• Fill a gallon-size Zip Lock Bag with frosting.
• Chill frosting in refrigerator about 30-60 minutes before using.
• Cut off one-half inch diagonal corner at the bottom of the bag.
• Frost cake by squeezing out the frosting in thick, half-to-one-inch ribbons on top of the cake.
• If desired, add a second layer of frosting ribbons on top of the cake
• Decorate cake with fresh raspberries and white chocolate chips, if desired.
• Refrigerate cake until ready to serve.