Best Chocolate Raspberry Torte Recipe

How do you make already delicious chocolate cake even more decadent? By adding a heavenly raspberry filling and a lovely chocolate drizzle.

—Taste of Home Test Kitchen
[post_ads_2]
Best Chocolate Raspberry Torte Recipe

MAKES: 16 servings


TOTAL TIME: Prep: 40 min. Bake: 20 min. + cooling

Ingredients
[post_ads_2]
    3/4 cup butter, softened
    2 cups sugar
    3 eggs
    2 teaspoons vanilla extract
    2 cups all-purpose flour
    3/4 cup baking cocoa
    1 teaspoon baking soda
    1/2 teaspoon salt
    1/4 teaspoon baking powder
    1-1/2 cups 2% milk

    CHOCOLATE FROSTING:
    2 cups (12 ounces) semisweet chocolate chips
    1/2 cup butter, cubed
    1 cup (8 ounces) sour cream
    4-1/2 cups confectioners' sugar

    RASPBERRY FILLING:
    1/2 cup heavy whipping cream
    1/4 cup red raspberry preserves
    1-1/2 teaspoons sugar
    1 teaspoon raspberry liqueur

    CHOCOLATE DRIZZLE:
    1/4 cup semisweet chocolate chips
    1 tablespoon butter
    1/4 cup heavy whipping cream
    Chocolate curls and fresh raspberries


Directions

1. Line three 9-in. round baking pans with waxed paper; grease and flour the pans and paper. Set aside.
2. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, cocoa, baking soda, salt and baking powder; add to the creamed mixture alternately with milk, beating well after each addition.
3. Transfer to prepared pans. Bake at 350° for 20-25 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.
4. For frosting, in a small heavy saucepan, melt chips and butter over low heat. Transfer to a large bowl; cool for 5 minutes. Stir in sour cream. Gradually beat in confectioners' sugar until smooth.
5. For filling, in a small bowl, beat cream until it begins to thicken. Add the preserves, sugar and liqueur; beat until stiff peaks form.
6. Cut each cake horizontally into two layers. Place bottom layer on a serving plate; spread with 1/2 cup filling. Top with another cake layer and spread with 1/2 cup frosting. Repeat layers. Top with another cake layer, 1/2 cup filling and remaining cake layer. Spread remaining frosting over top and sides of cake.
7. For drizzle, place chips and butter in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate; whisk until smooth. Place mixture in a heavy-duty resealable plastic bag; cut a small hole in a corner of bag. Pipe a lattice design over top of cake, allowing some drizzle to drape down the sides. Decorate with chocolate curls and raspberries as desired. Refrigerate leftovers. Yield: 16 servings.

To Make Ahead: Bake and assemble the torte 1 day in advance. Garnish just before serving.


Courtesy: Taste of Home