Best Chocolate Raspberry Torte

Total Time

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

Makes

16 servings

Updated: Apr. 24, 2022
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
Best Chocolate Raspberry Torte Recipe photo by Taste of Home

Ingredients

  • 3/4 cup butter, softened
  • 2 cups sugar
  • 3 large 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 semisweet chocolate chips
  • 1/2 cup butter, cubed
  • 1 cup 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

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

Nutrition Facts

1 slice: 656 calories, 31g fat (19g saturated fat), 106mg cholesterol, 301mg sodium, 94g carbohydrate (75g sugars, 3g fiber), 6g protein.