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    You are in: Home / Recipes / Chocolate Raspberry Torte With Mocha Cream Filling Recipe
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    Chocolate Raspberry Torte With Mocha Cream Filling

    Chocolate Raspberry Torte With Mocha Cream Filling. Photo by Mom2Rose

    1/2 Photos of Chocolate Raspberry Torte With Mocha Cream Filling

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    Total Time:

    Prep Time:

    Cook Time:

    40 mins

    10 mins

    30 mins

    Mom2Rose's Note:

    This recipe needs two torte pans (I used Pampered Chef). If you do not have torte pans then follow the box directions to make two 8 or 9 inch layers and then make the cream filling as directed below. Also - This recipe was made using Betty Crocker Supermoist Devil's Food cake and the cake ingredients are listed below for that mix. If you are using a different brand, please follow the box instructions on the necessary ingredients to make the batter.

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    Serves: 12



    Units: US | Metric


    • 1 (18 1/4 ounce) package betty crocker supermoist devil's food cake mix
    • 1 1/3 cups water
    • 1/2 cup vegetable oil
    • 3 eggs

    Mocha Cream Filling



    1. 1
      Preheat oven to 350°F (180°C).
    2. 2
      Grease and flour torte pans; set aside.
    3. 3
      Prepare cake mix according to package directions; divide batter equally between pans.
    4. 4
      Bake 18-22 minutes or until wooden pick inserted in centers comes out clean.
    5. 5
      Remove from oven to cooling rack, cool 5 minutes.
    6. 6
      Remove cakes from pans; cool completely.
    7. 7
      Meanwhile in chilled bowl, beat cream until it begins to thicken.
    8. 8
      Gradually add sugar and coffee; continue beating until stiff.
    9. 9
      Once torte layers have cooled completely, use half of the Mocha Cream to frost the top of the first layer; place on decorative plate.
    10. 10
      Place the second layer over top of the first frosted layer and use the remaining Mocha Cream to frost the top of the torte.
    11. 11
      Arrange the raspberries on top of the torte in a decorative pattern (see photo for example).
    12. 12
      Keep refrigerated until serving and refrigerate leftovers, if any.

    Ratings & Reviews:

    • on June 03, 2008

      Split the layers if using 8 or 9 inch cake pans. Spread raspberry jam between those layers, then frost with mocha cream filling.

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Chocolate Raspberry Torte With Mocha Cream Filling

    Serving Size: 1 (147 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 420.0
    Calories from Fat 253
    Total Fat 28.1 g
    Saturated Fat 9.8 g
    Cholesterol 93.6 mg
    Sodium 387.7 mg
    Total Carbohydrate 40.8 g
    Dietary Fiber 2.3 g
    Sugars 23.4 g
    Protein 5.0 g

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