Craving a show-stopping dessert that’s surprisingly easy to make? Look no further than this utterly decadent Chocolate Raspberry Monkey Bread. It’s the ultimate treat, perfectly capturing the essence of beautiful, juicy summer raspberries paired with rich chocolate. This pull-apart pastry is not just a dessert; it’s an experience, guaranteed to delight everyone from casual tasters to avid foodies.
This delightful recipe is brought to you in partnership with Driscoll’s and TheFeedfeed. As always, all opinions and the passion for delicious baking are 100% my own. Your support for the brands that help make The Beach House Kitchen possible is truly appreciated.
Embracing the Sweetness of Summer with Every Bite
Can you believe how quickly summer flies by? One moment we’re welcoming the long, sunny days of June, and the next we’re already deep into August, savoring the last few weeks of warmth and abundant fresh produce. Time truly has a way of slipping through our fingers, doesn’t it? But before the season completely fades, there’s still ample opportunity to indulge in the vibrant flavors that define summer, especially when it comes to baking.
Raise your hand if you’ve been actively baking with all the gorgeous summer fruits! My hands are definitely up – both of them! And today, they’re overflowing with plump, juicy, red raspberries, fresh from my absolute favorite berry growers: Driscoll’s. When it comes to berries, Driscoll’s has consistently been at the very top of my list, and for some exceptionally good reasons.
The Driscoll’s Difference: Quality You Can Taste
What makes Driscoll’s berries so special? Their commitment to quality is unparalleled. Did you know that Driscoll’s meticulously reviews thousands of raspberry seedlings annually? Out of all those, only a select handful will meet their rigorous standards and make the cut. This dedication ensures that every berry you enjoy is of the finest quality, bursting with flavor and perfectly ripe. Furthermore, their approach is always natural, meaning their raspberries are NEVER genetically modified. This commitment to natural processes means you’re getting pure, wholesome fruit every single time.
Beyond their exceptional taste and natural cultivation, red raspberries are also nutritional powerhouses. They are naturally low in calories and fat, making them a guilt-free pleasure. Packed with fiber, they aid in digestion and help maintain satiety. Their high vitamin C content boosts immunity, while being cholesterol-free and a heart-healthy food means they contribute positively to your overall well-being. So, when you’re enjoying this delicious monkey bread, you can feel good knowing you’re incorporating a wholesome fruit into your treat.
Creating a Showstopper: Easy & Irresistible
When Driscoll’s approached me to share a recipe featuring their magnificent raspberries, I knew it had to be something truly special – a showstopper that would capture hearts and taste buds. But here’s the best part: a showstopper doesn’t always have to be crazy difficult or demand hours in the kitchen. In fact, for these precious final weeks of summer, I want you to spend less time baking and more time relaxing and enjoying the sunshine.
That’s precisely why today’s Chocolate Raspberry Monkey Bread is designed to be both utterly delicious and remarkably easy, making it the perfect dessert for your late summer baking endeavors. It’s a recipe that delivers maximum impact with minimal fuss, allowing you to create something extraordinary without the stress.
The magic begins with simple refrigerated flaky biscuits. These convenient dough pieces are quartered, then lovingly dipped in melted butter, ensuring every surface is coated in rich moisture. Next, they take a delightful dive into a flavorful mixture of cocoa powder, granulated sugar, and a hint of warm cinnamon. This sweet, spiced coating is what gives the monkey bread its signature flavor and aroma.
These coated biscuit pieces are then carefully layered into a bundt pan – which you’ve generously sprayed with nonstick cooking spray, a crucial step you absolutely don’t want to forget! As you layer the biscuits, you intersperse them with generous handfuls of fresh, vibrant Driscoll’s raspberries and dollops of sweet raspberry jam. This layering creates pockets of fruity delight throughout the bread. Once assembled, it’s baked to golden perfection, filling your home with an intoxicating scent. To crown this masterpiece, a luscious homemade chocolate ganache is drizzled over the top, adding an irresistible touch of rich, velvety chocolate. Sounds utterly divine, doesn’t it?
Tips for Your Perfect Pull-Apart Masterpiece
A Few Cook’s Notes for the Chocolate Raspberry Monkey Bread Recipe:
To ensure this recipe remains quick and easy while still being incredibly delicious, I’ve opted for store-bought refrigerated flaky biscuits. This shortcut saves significant time without compromising on taste or texture, allowing you to get to the delicious part sooner!
For a smoother drizzle and better distribution of flavor, I recommend gently warming the raspberry jam before layering it over the biscuit pieces. A quick zap in the microwave or a few minutes on the stovetop will make it perfectly pourable.
The importance of generously spraying your bundt pan cannot be overstated! This is key to preventing your beautiful monkey bread from sticking and ensuring it releases easily and cleanly. For an extra layer of confidence, I particularly like to use nonstick cooking spray that is made with flour.
While the chocolate ganache is technically optional, it is incredibly simple to prepare and comes highly, highly recommended. Its rich, silky texture and deep chocolate flavor elevate this dessert to an entirely new level, making it even more decadent and special.
This Chocolate Raspberry Monkey Bread is truly a decadent dessert worthy of any occasion. Imagine serving it at that epic end-of-summer party, where its pull-apart nature encourages sharing and conversation. It’s also an extra-special after-school snack for the kids this year, a delightful surprise to brighten their afternoons. And as the seasons shift, it transitions beautifully into a star attraction for any upcoming holiday gathering, from Thanksgiving brunch to Christmas morning. So, don’t delay! Head to your local store, grab your fresh Driscoll’s berries, and get your bake on! You’re in for a truly enjoyable and unforgettable treat!
Chocolate Raspberry Monkey Bread
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Ingredients
Monkey Bread
- 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)
Chocolate Ganache
- 4 oz. semi-sweet chocolate, chopped
- 1/2 cup heavy cream
Instructions
Monkey Bread
- Preheat oven to 350 degrees F (175 C). 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 granulated sugar, cocoa powder, and ground cinnamon, mixing well.
- In a small saucepan over low heat, gently warm the raspberry jam until it’s slightly thinner and easily pourable. Set aside.
- Separate each tube of refrigerated biscuits into 16 individual biscuits. Cut each biscuit into 4 smaller pieces. This will give you a total of 64 biscuit pieces. Take each piece and first dip it into the melted butter, ensuring it’s fully coated, then dredge it through the sugar-cocoa mixture. Add these coated biscuit pieces to the prepared bundt pan as you go. Once you have added approximately 32 pieces to the pan (half of them), top this layer with 1 cup of fresh raspberries and drizzle with 1/4 cup of the warmed raspberry jam. Continue layering with the remaining biscuit pieces. If there is any melted butter or sugar mixture left, sprinkle or drizzle it over the top of the biscuits. Finally, top with the remaining 1 cup of fresh raspberries and drizzle with the remaining 1/4 cup of jam.
- Bake for 35-40 minutes, or until the monkey bread is golden brown on top and a skewer inserted into the center comes out clean, indicating it’s no longer doughy. Let the monkey bread cool in the bundt pan for 10 minutes. While it’s cooling, prepare the chocolate ganache.
- After the monkey bread has cooled slightly, carefully invert it onto a serving plate. Gently pull apart the pieces to serve. Serve warm with the freshly made chocolate ganache.
Chocolate Ganache
- Place the finely chopped semi-sweet chocolate into a medium-sized heatproof bowl.
- In a small saucepan, bring the heavy cream to a gentle simmer over medium heat. Watch it carefully to ensure it doesn’t boil over. Once simmering, immediately remove from heat and pour the hot cream over the chopped chocolate. Let it sit undisturbed for about 1 minute to allow the chocolate to melt. Then, gently stir with a whisk or spoon until the mixture is completely smooth and glossy.
- Generously drizzle the warm ganache over the warm monkey bread before serving.