Raspberry Fudge Torte
Taste of Home's Holiday & Celebrations Cookbook
This special-occasion cake impressed all who see and taste it. People are surprised to hear this torte starts with a simple cake mix...they're sure I bought it at a bakery. —Julie Hein, York, Pennsylvania
SERVINGS: 12
CATEGORY: Dessert
METHOD: Baked
TIME: Prep: 30 min. + chilling Bake: 25 min. + cooling
Ingredients:
- 1 package (18-1/4 ounces) devil's food cake mix
- 1 cup (8 ounces) sour cream
- 3/4 cup water
- 3 eggs
- 1/3 cup canola oil
- 1 teaspoon vanilla extract
- 1 cup miniature semisweet chocolate chips
- GANACHE:
- 1 cup (6 ounces) 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 and mint, 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 near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
For ganache, in a small saucepan, melt chips with cream over low heat; stir until blended. Remove from the heat. Stir in butter. Transfer to a small bowl; cover and refrigerate 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 until thickened. Cover and refrigerate for 30 minutes. Fold in whipped cream.
Place one cake layer on a serving plate; spread with half of the ganache. Top with second cake layer; spread with raspberry cream. Top with remaining cake layer; spread with remaining ganache. Garnish with raspberries and mint if desired. Cover and store in the refrigerator. Yield: 12 servings.