Raspberry Fudge Torte
Recipe provided courtesy of Taste of Home magazine. Find more great recipes at
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
Raspberry Fudge Torte Recipe
Raspberry Fudge Torte
1 pkg. devil’s food cake mix (regular size)
1 cup (8 oz.) sour cream
¾ cup water
3 eggs
1/3 cup canola oil
1 tsp. vanilla
1 cup miniature semi-sweet chocolate chips
Ganache: 1 cup (6 oz.) semi-sweet chocolate chips
½ cup heavy cream
1 Tbsp. butter
Raspberry Cream: 1 pkg. (10 oz.) frozen sweetened raspberries, thawed
3 Tbsp. sugar
4 tsp. cornstarch
½ 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 (3) three greased and floured 9 inch round baking pans. Bake at 350 F. 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 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. 12 serving
(Recipe for Raspberry Fudge Torte was in tasteofhome.com)
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