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Best Chocolate Raspberry Torte

 Best Chocolate Raspberry Torte
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
16 ServingsPrep: 40 min. Bake: 20 min. + cooling


  • 3/4 cup butter, softened
  • 2 cups sugar
  • 3 eggs
  • 2 teaspoons McCormick® Pure 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
  • 2 cups (12 ounces) semisweet chocolate chips
  • 1/2 cup butter, cubed
  • 1 cup (8 ounces) sour cream
  • 4-1/2 cups confectioners' sugar
  • 1/2 cup heavy whipping cream
  • 1/4 cup red raspberry preserves
  • 1-1/2 teaspoons sugar
  • 1 teaspoon raspberry liqueur
  • 1/4 cup semisweet chocolate chips
  • 1 tablespoon butter
  • 1/4 cup heavy whipping cream

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Best Chocolate Raspberry Torte (continued)

Ingredients (continued)

  • 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.
To Make Ahead: Bake and assemble the torte 1 day in advance. Garnish just before serving.
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.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.