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Raspberry Fudge Torte

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
  • Total Time
    Prep: 30 min. + chilling Bake: 25 min. + cooling
  • Makes
    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 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.

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Reviews

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Average Rating:
  • randile
    Feb 21, 2020

    The recipe doesn't mention the mashed pulp or seeds as the goal was a smooth raspberry flavored cream filling. Personally I am going to add the pulp to the cake batter and keep the cream filling a smooth consistency.

  • 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.

  • krollin
    Jun 30, 2013

    No comment left

  • moochiemake
    Jun 24, 2013

    No comment left

  • 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!!!

  • zaney2005
    Jun 22, 2013

    No comment left

  • Coralwyn
    Jun 21, 2013

    No comment left