- 1 package devil's food cake mix (regular size)
- 1 cup (8 ounces) sour cream
- 3/4 cup water
- 3 eggs
- 1/3 cup canola oil
- 1 teaspoon McCormick® Pure Vanilla Extract
- 1 cup miniature semisweet chocolate chips
- 1 cup (6 ounces) semisweet chocolate chips
- 1/2 cup heavy whipping cream
- 1 tablespoon butter
- RASPBERRY CREAM:
- 1 package (10 ounces) frozen sweetened raspberries, thawed
- 3 tablespoons sugar
- 4 teaspoons cornstarch
- 1/2 cup heavy whipping cream, whipped
- Fresh raspberries and mint, optional
- In a large bowl, combine the cake mix, sour cream, water, eggs, oil and vanilla; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Fold in miniature chips.
- Pour into three greased and floured 9-in. round baking pans. Bake at 350° for 25-30 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 ganache, place chocolate chips in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate; whisk until smooth. Whisk in butter. Chill until mixture reaches spreading consistency, stirring occasionally.
- For raspberry cream, mash and strain raspberries, reserving juice; discard seeds. In a small saucepan, combine sugar and cornstarch; stir in raspberry juice. Bring to a boil, cook and stir over low heat for 1-2 minutes or until thickened. Place in a bowl; chill for 30 minutes. Fold in whipped cream.
- Place one cake layer on a serving plate; spread with half of the ganache. Top with second cake layer and the raspberry cream. Top with remaining cake layer; spread with remaining ganache. Store in the refrigerator. Yield: 12 servings.
Sweet White Wine
Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.
Reviews for Raspberry Fudge Torte
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"The recipe never really said what you would do with the mashed rasperries, it just mentioned the juice...I added them into the cornstarch mixture which I later folded into the whipped cream.I substituted strawberries as we prefer them but it turned out to be a beautiful cake.Did anyone else do something different with the mashed berries?It is time consuming, but worth it!!!Gladi"
"The recipe never really said what you would do with the mashed rasperries, it just mentioned the juice...I added them into the cornstarch mixture which I later folded into the whipped cream.I substituted strawberries as we prefer them but it turned out to be a beautiful cake.Did anyone else do something different with the mashed berries?It is time consuming, but worth it!!!"
"I made this for my son's 50th birthday get together..he loves cholocate, and this was well appeciated..everyone was impressed, it did take some time, but well worth the expression on his face..great for special occasions"
"Fruit got folded in with the whipped cream !!! What ? Was I going to throw it out ??? NOOOOO !!! YUMMMMMMMY !!!!!!!!!!!"
"For RBiz you can make your ganache when the cake is in the oven and let it cool. Make the filling while the cake is in the oven. when the cake is completely cooled your filling will be ready to go. This cake is delish! Yummy. takes some steps to make it but totally worth it."