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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 Jun. 17, 2013 by zucchinilady

I made this for my son's 50th birthday get together..he loves cholocate, and this was well appeciated..everyone was impressed, it did take some time, but well worth the expression on his face..great for special occasions

Reviewed on Jun. 16, 2013 by Mommajozy

Fruit got folded in with the whipped cream !!! What ? Was I going to throw it out ??? NOOOOO !!! YUMMMMMMMY !!!!!!!!!!!

Reviewed on Jun. 16, 2013 by marian08

For RBiz you can make your ganache when the cake is in the oven and let it cool. Make the filling while the cake is in the oven. when the cake is completely cooled your filling will be ready to go. This cake is delish! Yummy. takes some steps to make it but totally worth it.

Reviewed on Jun. 16, 2013 by fredaevans

This takes 'some doing' but God is it GOOD!

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.

Reviewed on Oct. 13, 2010 by divinemissme

This recipe seems time consuming but is definitely worth it! This cake is one of my most requested desserts.