Chocolate Bundt Cake Parfait with Raspberries and Blueberries

Posted by on Jul 10, 2012 in Brunch Foods, Cakes, Seasonal, Summer | 0 comments

… or Red, White, Blue and Chocolate! … as We Like to Call It!

Gluten Free, Dairy Free Chocolate Bundt Cake Parfait with Berries
Fresh Fruit and Cake Dancing in a White Cloud! That sounds enticing, right? It’s the heart of summer. You know what the heart of summer brings? Raspberries! And we’re swimming in them here at Daily Forage. So this week we’ll be bringing you recipes each day featuring the wonderful flavor of tart, sweet, and oh so delicious and healthy for you, raspberries.
Today I’m sharing a very easy dessert recipe highlighting fresh raspberries paired with my favorite … chocolate. Yum! This is a light, refreshing, and taste-bud pleasing parfait. A treat that looks elegant, but pleases even young, finicky palates. It combines my gluten-free, dairy-free Chocolate Bundt Cake with mildly tart and bold raspberries, and dark, sweet blueberries, all wrapped in a light, sweet, and fluffy cloud of whipped cream (or a perfect non-dairy whipped topping for those going dairy-free). Just a step above every day desserts, but without the fuss. Easy to prep ahead and keep in the fridge until serving time. Hope you enjoy it as much as we do. The first dessert in a series of raspberry treats to come. Enjoy!

 

No Dairy Bug No Gluten BugPrep time: 10 minutes + the prep and baking time for the Chocolate Bundt Cake recipe

Baking time: None

Serves: 6

 

Ingredients:

6 slices of chocolate bundt cake, or your favorite chocolate pound cake, cubed into bite-size pieces

1 1/2 cups fresh raspberries, rinsed and dried

1 1/2 cups fresh blueberries, rinsed and dried

3 cups whipped cream (1 half-pint container) – I like to use Rich’s RichWhip Non-Dairy Topping

fresh mint leaf sprigs for garnish, optional

 

Directions:

Into each parfait glass, using a layering effect, add one slice cubed bundt cake, 1/4 cup raspberries, 1/4 cup blueberries, and 1/2 cup whipped cream. Garnish with mint, if desired. Can be made ahead and kept in refrigerator for a couple of hours. To keep whipped cream from making the cake soggy, don’t let sit in fridge much longer than 2 hours. Chilling prior to serving, even just for a few minutes, will create a frosted glass, a finishing touch to add a little extra wow to your presentation. Serve and delight in the great summer flavor combinations of creamy, fresh, and chocolate! Oh, yeah!

Safe food is a journey … Thrive!™

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