This special-occasion cake impresses all who see and taste it. People are surprised to hear that this torte starts with a simple cake mix—they're sure I bought it at a bakery. —Julie Hein, York, Pennsylvania
Raspberry Fudge Torte Recipe photo by Taste of Home
Raspberry Fudge Torte
Raspberry Fudge Torte Recipe photo by Taste of Home
Raspberry Fudge Torte
Prep Time
30 min
Cook Time
25 min
Yield
12 servings
Ingredients
- 1 package devil's food cake mix (regular size)
- 1 cup sour cream
- 3/4 cup water
- 3 large eggs, room temperature
- 1/3 cup canola oil
- 1 teaspoon vanilla extract
- 1 cup miniature semisweet chocolate chips
- GANACHE:
- 1 cup semisweet chocolate chips
- 1/2 cup heavy whipping cream
- 1 tablespoon butter
- RASPBERRY CREAM:
- 1 package (10 ounces) frozen sweetened raspberries, thawed
- 3 tablespoons sugar
- 4 teaspoons cornstarch
- 1/2 cup heavy whipping cream, whipped
- Fresh raspberries, mint and confectioners' sugar, optional
Directions
- In a large bowl, combine the cake mix, sour cream, water, eggs, oil and vanilla; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Fold in miniature chips.
- Pour into three greased and floured 9-in. round baking pans. Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
- For ganache, place chocolate chips in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate; whisk until smooth. Whisk in butter. Chill until mixture reaches spreading consistency, stirring occasionally.
- For raspberry cream, mash and strain raspberries, reserving juice; discard seeds. In a small saucepan, combine sugar and cornstarch; stir in raspberry juice. Bring to a boil, cook and stir over low heat for 1-2 minutes or until thickened. Place in a bowl; chill for 30 minutes. Fold in whipped cream.
- Place 1 cake layer on a serving plate; spread with half of the ganache. Top with second cake layer and the raspberry cream. Top with remaining cake layer; spread with remaining ganache. Store in the refrigerator. If desired, top with raspberries, mint and confectioners' sugar.
Nutrition Facts
1 piece: 544 calories, 31g fat (15g saturated fat), 95mg cholesterol, 377mg sodium, 62g carbohydrate (43g sugars, 4g fiber), 6g protein.
Loading Popular in the Community
Loading Reviews