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Raspberry Fudge Torte

 Raspberry Fudge Torte
This special-occasion cake impressed all who see and taste it. People are surprised to hear this torte starts with a simple cake mix...they're sure I bought it at a bakery. —Julie Hein, York, Pennsylvania
12 ServingsPrep: 30 min. + chilling Bake: 25 min. + cooling

Ingredients

  • 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
  • GANACHE:
  • 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

Directions

  • 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

2 of 2

Raspberry Fudge Torte (continued)

Directions (continued)

  • 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.
Nutritional Facts: 1 serving (1 piece) equals 544 calories, 31 g fat (15 g saturated fat), 95 mg cholesterol, 377 mg sodium, 62 g carbohydrate, 4 g fiber, 6 g protein.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.