- 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
- Line three 9-in. round baking pans with waxed paper; grease and flour the pans and paper. Set aside.
- 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.
- 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.
- 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.
- For filling, in a small bowl, beat cream until it begins to thicken. Add the preserves, sugar and liqueur; beat until stiff peaks form.
- 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.
- 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.
This recipe pairs well with a sweet white wine.
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Reviews for Best Chocolate Raspberry Torte
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I made it for my husband's customer's birthday and everyone LOVED it.
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.
How would I make this without using whip cream? It looks wonderful.
This real good special for feb 15. San valentine day 100%
I'm not a big chocolate cake fan but this one is delicious. The raspberry with the chocolate makes for a heavenly dessert!