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

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4.5 10 11
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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: 656 calories, 31g fat (19g saturated fat), 106mg cholesterol, 301mg sodium, 94g carbohydrate (75g sugars, 3g fiber), 6g 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

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
(11)
RATING DISTRIBUTION
5 Star
 (8)
4 Star
 (2)
3 Star
 (0)
2 Star
 (0)
1 Star
 (1)
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MY REVIEW
pandyanne
Reviewed Dec. 24, 2015

"The cakes did not rise at all making it impossible to cut them in two. The raspberry filling is too thin and therefore could not be used in the cake. The frosting turned out well. I am an accomplished cook with over 35 years experience. I am so disappointed in this recipe. This was supposed to be served on Xmas Day. My own fault--I should have tested the recipe first. When it comes to cakes it is best to follow the recipe from a true and tested cookbook rather than an online source."

MY REVIEW
suecurtis
Reviewed Dec. 13, 2014

"This is beautiful and delicious!"

MY REVIEW
Nichaphat
Reviewed Sep. 14, 2014

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

MY REVIEW
bearikins
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
joaniekim
Reviewed Feb. 6, 2014

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

MY REVIEW
angelmaryel2
Reviewed Feb. 6, 2014

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

MY REVIEW
Lelliep
Reviewed Feb. 6, 2014

"I'm not a big chocolate cake fan but this one is delicious. The raspberry with the chocolate makes for a heavenly dessert!"

MY REVIEW
xlsalbums
Reviewed Jan. 4, 2014

"This was delicious! I would make this again but double the raspberry filling. The picture shows nice, even layers and fillings but there wasn't enough filling in this recipe to show the layers really well when I cut into mine. My cake was a bit too crumbly as well. I will need to play around with that to fix that problem. Tasted delicious, though, and everyone loved it."

MY REVIEW
patti.johnson72
Reviewed Feb. 14, 2012

"My 17-year-old daughter made this for my 45th birthday two days ago. It was absolutely delicious!!! Totally recommend it! She said she doubled the raspberry filling and didn't use the liqueur. Heavenly!!"

MY REVIEW
mayette
Reviewed Jan. 29, 2012

"I'm baking this again after a week when I first tried this recipe. Though I cut half of the ingredients for chocolate/sour cream icing because it too much for the size of this cake. I'm baking different types of cake but this would be on top of my favorites."

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