This decadent Chocolate Raspberry Monkey Bread is the ultimate easy dessert for all those beautiful, juicy summer raspberries!
This is a sponsored post on behalf of Driscoll’s in collaboration with TheFeedfeed. As always, all opinions are 100% my own. Thank you for supporting the brands that help make The Beach House Kitchen possible.
Where has the summer gone my friends?
I can’t believe we’re already into August. Time flies, doesn’t it?
Raise your hand if you’ve been baking with all the gorgeous summer fruits.
I’ve got two hands up!
And today they’re FULL of juicy, red raspberries from my favorite, Driscoll’s.
Driscoll’s has always been at the top of my list for the finest berries…and for a few very good reasons.
Did you know Driscoll’s reviews thousands of raspberry seedlings annually, and only a handful will make the cut? They always keep things natural, and their raspberries are NEVER genetically modified.
Plus, red raspberries are low in calories and fat, high in fiber and vitamin C, cholesterol-free and they’re a heart-healthy food.
So when Driscoll’s asked me to share a recipe with you folks here at the BHK using their raspberries, I wanted it to be a showstopper!
But you know what? A showstopper doesn’t always have to be crazy difficult.
I know you’re still trying to enjoy the final weeks of summer, so I don’t want you spending all your time in the kitchen.
So today’s Chocolate Raspberry Monkey Bread is delicious, easy and PERFECT for late summer baking.
The biscuits are quartered, dipped in melted butter and then coated in a mixture of cocoa powder, sugar and cinnamon.
Then they’re layered in your bundt pan (that’s been generously sprayed with nonstick cooking spray…don’t forget!) with fresh raspberries and raspberry jam, then baked and served with chocolate ganache. Sounds irresistible, right?
A Few Cook’s Notes for Chocolate Raspberry Monkey Bread Recipe:
To make this recipe quick and easy, yet still totally delish, I used store-bought refrigerated flaky biscuits.
I warmed the raspberry jam before drizzling over the biscuits.
Don’t forget to spray your bundt pan generously with nonstick cooking spray so the monkey bread comes out easily. I like to use the nonstick cooking spray made with flour.
The chocolate ganache is totally optional, but incredibly easy to make and highly recommended!
This is one decadent dessert that’s worthy of that epic end of summer party, as an extra special after school snack for the kids this year, or for any upcoming holiday gathering! Go grab your Driscoll’s berries and get your bake on! Enjoy!
- 2 16.3 oz. cans Refrigerated Flaky Biscuits
- 1/2 cup unsalted butter, melted
- 1 1/4 cups granulated sugar
- 1/4 cup cocoa powder
- 1 tsp. ground cinnamon
- 1/2 cup raspberry jam
- 2 cups Driscoll's raspberries (about two 6 oz. containers)
- 4 oz. semi-sweet chocolate, chopped
- 1/2 cup heavy cream
- Preheat oven to 350 degrees. Generously spray a 12-cup bundt pan with nonstick cooking spray. Set aside.
- Pour the melted butter into a small bowl. In another small bowl, combine the sugar, cocoa powder and cinnamon.
- In a small saucepan, heat the raspberry jam until warm. Set aside,
- Separate each tube of biscuits into 16 biscuits. Cut each biscuit into 4 pieces. You will have 64 pieces total. Dip each piece first in the melted butter and then in the sugar mixture. Add the biscuit pieces to the pan as you go. When you have added 32 pieces to the pan, top with 1 cup raspberries and drizzle with 1/4 cup of the jam. Continue with the remaining biscuits. If there is any butter and sugar mixture left add it to the top of the biscuits. Top with the remaining raspberries and drizzle with jam.
- Bake for 35-40 minutes or until golden brown and no longer doughy in center. Let monkey bread cool in pan for 10 minutes. While monkey bread is cooling, make chocolate ganache.
- After monkey bread has cooled, carefully invert onto serving plate. Pull apart to serve. Serve with chocolate ganache.
- Place the chopped chocolate into a bowl.
- In a small saucepan, bring the cream to a simmer. Pour the hot cream over the chocolate and let sit for about 1 minute. Stir until smooth.
- Drizzle ganache over warm monkey bread.