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Raspberry Fudge Torte Recipe

Raspberry Fudge Torte Recipe

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
TOTAL TIME: Prep: 30 min. + chilling Bake: 25 min. + cooling YIELD:12 servings

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 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

  • 1. 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.
  • 2. 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.
  • 3. 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.
  • 4. 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.
  • 5. 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 piece: 544 calories, 31g fat (15g saturated fat), 95mg cholesterol, 377mg sodium, 62g carbohydrate (43g sugars, 4g fiber), 6g protein

Reviews for Raspberry Fudge Torte

Sort By :
MY REVIEW
Reviewed Dec. 20, 2015

"Awesome tasting cake. Gives a great presentation. I just used the the mashed raspberries in the filling. It is somewhat time consuming but totally worth it."

MY REVIEW
Reviewed Jun. 22, 2013

"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"

MY REVIEW
Reviewed Jun. 22, 2013

"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!!!"

MY REVIEW
Reviewed Jun. 17, 2013

"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"

MY REVIEW
Reviewed Jun. 16, 2013

"Fruit got folded in with the whipped cream !!! What ? Was I going to throw it out ??? NOOOOO !!! YUMMMMMMMY !!!!!!!!!!!"

MY REVIEW
Reviewed Jun. 16, 2013

"This takes 'some doing' but God is it GOOD!"

MY REVIEW
Reviewed Sep. 19, 2012

"I haven't completed the cake yet. I imagine from tasting the parts of it as I go along, it will be wonderful. I wish the instructions were offered in a step-by-step format. I would have started on the ganache and raspberry cream way before making the cake part. I'm a novice, I know, but instructions in steps would have been better for me to have it all turn out together."

MY REVIEW
Reviewed Oct. 13, 2010

"This recipe seems time consuming but is definitely worth it! This cake is one of my most requested desserts."

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Wine Pairings

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.