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Raspberry Fudge Torte Recipe

Raspberry Fudge Torte Recipe photo by Taste of Home

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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

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Raspberry Fudge Torte Recipe

Prep: 30 min. + chilling Bake: 25 min. + cooling

Yield: 12 Servings

30 25 55

Ingredients

1 package devil's food cake mix (regular size)
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, 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 one 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. Yield: 12 servings.

Nutritional Facts 1 serving (1 piece) equals 544 calories, 31 g fat (15 g saturated fat), 95 mg cholesterol, 377 mg sodium, 62 g carbohydrate, 4 g fiber, 6 g protein.

Originally published as Raspberry Fudge Torte in Taste of Home's Holiday & Celebrations Cookbook Annual 2002, p238

Sweet White Wine

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

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Raspberry Fudge Torte

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Reviewed on Sep. 19, 2012 by RBiz

I haven't completed the cake yet. I imagine from tasting the parts of it as I go along, it will be wonderful. I wish the instructions were offered in a step-by-step format. I would have started on the ganache and raspberry cream way before making the cake part. I'm a novice, I know, but instructions in steps would have been better for me to have it all turn out together.