Raspberry Fudge Torte

Name: Raspberry Fudge Torte
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: 12 servings.
Ingredients: 1 package devil's food cake mix (regular size); 1 cup sour cream; 3/4 cup water; 3 large eggs, room temperature; 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, mint and confectioners' sugar, optional

This special-occasion cake impresses all who see and taste it. People are surprised to hear that this torte starts with a simple cake mix—they're sure I bought it at a bakery. —Julie Hein, York, Pennsylvania

Ingredients

1 package devil's food cake mix (regular size)
1 cup sour cream
3/4 cup water
3 large eggs, room temperature
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, mint and confectioners' sugar, 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 in 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 1 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. If desired, top with raspberries, mint and confectioners' sugar.

Nutrition Facts

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

Originally published as Raspberry Fudge Torte in Holiday & Celebrations Cookbook 2002

Reviews

Click stars to rate

Average Rating:

karynp6

Feb 22, 2019

Bethany C, You will have to buy fresh (for garnish) and frozen raspberries for this recipe. When you thaw out the frozen berries, they will be super soft and easy to mash up and squish through a metal, fine mesh sieve.
Bethany C

Feb 13, 2019

Does any one know how to strain the seed from the raspberries? I love, love, love berries but am unable to eat seeds for health reasons. I would love to make this recipe though if any one could help me know how to strain the seeds from the rest of the pulp. Thank you so much if anyone can help!!!
maryked

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.
gladi2

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
gladi2

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!!!
zucchinilady

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
Mommajozy

Jun 16, 2013

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

Jun 16, 2013

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

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.
divinemissme

Oct 13, 2010

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