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Best Chocolate Raspberry Torte Recipe
Best Chocolate Raspberry Torte Recipe photo by Taste of Home

Best Chocolate Raspberry Torte Recipe

Publisher Photo
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
TOTAL TIME: Prep: 40 min. Bake: 20 min. + cooling
MAKES:16 servings
TOTAL TIME: Prep: 40 min. Bake: 20 min. + cooling
MAKES: 16 servings

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

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.

Directions

  1. Line three 9-in. round baking pans with waxed paper; grease and flour the pans and paper. Set aside.
  2. 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.
  3. 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.
  4. 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.
  5. For filling, in a small bowl, beat cream until it begins to thicken. Add the preserves, sugar and liqueur; beat until stiff peaks form.
  6. 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.
  7. 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.
Originally published as Best Chocolate Raspberry Torte in Taste of Home Christmas Annual Annual 2010, p57

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.

Sweet White Wine

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

Reviews for Best Chocolate Raspberry Torte

AVERAGE RATING
   (10)
RATING DISTRIBUTION
5 Star
 (8)
4 Star
 (2)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Dec. 13, 2014

"This is beautiful and delicious!"

MY REVIEW
Reviewed Sep. 14, 2014

"I made it for my husband's customer's birthday and everyone LOVED it."

MY REVIEW
Reviewed Feb. 11, 2014

"Truly scrumptious. I used a quart of frozen pureed raspberries blended in with the whipped cream, as well as doubled the filling. Everyone loved it. Thanks for a wonderful, elegant recipe."

MY REVIEW
Reviewed Feb. 6, 2014

"How would I make this without using whip cream? It looks wonderful."

MY REVIEW
Reviewed Feb. 6, 2014

"This real good special for feb 15. San valentine day 100%"

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