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Best Chocolate Raspberry Torte Recipe

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How do you make already delicious chocolate cake even more decadent? By adding a heavenly raspberry filling and a lovely chocolate drizzle. —Taste of Home Test Kitchen

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Best Chocolate Raspberry Torte Recipe

Prep: 40 min. Bake: 20 min. + cooling

Yield: 16 Servings

40 20 60

Ingredients

3/4 cup butter, softened
2 cups sugar
3 eggs
2 teaspoons vanilla extract
2 cups all-purpose flour
3/4 cup baking cocoa
1 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon baking powder
1-1/2 cups 2% milk
CHOCOLATE FROSTING:
2 cups (12 ounces) semisweet chocolate chips
1/2 cup butter, cubed
1 cup (8 ounces) sour cream
4-1/2 cups confectioners' sugar
RASPBERRY FILLING:
1/2 cup heavy whipping cream
1/4 cup red raspberry preserves
1-1/2 teaspoons sugar
1 teaspoon raspberry liqueur
CHOCOLATE DRIZZLE:
1/4 cup semisweet chocolate chips
1 tablespoon butter
1/4 cup heavy whipping cream
Chocolate curls and fresh raspberries

Directions

Line three 9-in. round baking pans with waxed paper; grease and flour the pans and paper. Set aside.
In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, cocoa, baking soda, salt and baking powder; add to the creamed mixture alternately with milk, beating well after each addition.
Transfer to prepared pans. Bake at 350° for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
For frosting, in a small heavy saucepan, melt chips and butter over low heat. Transfer to a large bowl; cool for 5 minutes. Stir in sour cream. Gradually beat in confectioners' sugar until smooth.
For filling, in a small bowl, beat cream until it begins to thicken. Add the preserves, sugar and liqueur; beat until stiff peaks form.
Cut each cake horizontally into two layers. Place bottom layer on a serving plate; spread with 1/2 cup filling. Top with another cake layer and spread with 1/2 cup frosting. Repeat layers. Top with another cake layer, 1/2 cup filling and remaining cake layer. Spread remaining frosting over top and sides of cake.
For drizzle, place chips and butter in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate; whisk until smooth. Place mixture in a heavy-duty resealable plastic bag; cut a small hole in a corner of bag. Pipe a lattice design over top of cake, allowing some drizzle to drape down the sides. Decorate with chocolate curls and raspberries as desired. Refrigerate leftovers. Yield: 16 servings.

To Make Ahead: Bake and assemble the torte 1 day in advance. Garnish just before serving.

Nutritional Facts 1 slice (calculated without chocolate curls and raspberries) equals 656 calories, 31 g fat (19 g saturated fat), 106 mg cholesterol, 301 mg sodium, 94 g carbohydrate, 3 g fiber, 6 g protein.

Originally published as Best Chocolate Raspberry Torte in Taste of Home Christmas Annual Annual 2010, p57

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.

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Reviewed on Feb. 14, 2012 by patti.johnson72

My 17-year-old daughter made this for my 45th birthday two days ago. It was absolutely delicious!!! Totally recommend it! She said she doubled the raspberry filling and didn't use the liqueur. Heavenly!!

Reviewed on Jan. 29, 2012 by mayette

I'm baking this again after a week when I first tried this recipe. Though I cut half of the ingredients for chocolate/sour cream icing because it too much for the size of this cake. I'm baking different types of cake but this would be on top of my favorites.