Rasberry Fudge Torte
Ready In: 1 hr 30 mins
Serves: 10
Yields: 1 Torte
Ingredients
CAKE
- 1 (18 1/4ounce) box devil's food cake mix
- 1 cup sour cream
- 3⁄4 cup water
- 3 eggs
- 1⁄3 cup canola oil
- 1 teaspoon vanilla extract
- 1 cup semi-sweet chocolate chips, miniature
GANACHE
- 1 cup semi-sweet chocolate chips
- 1⁄2 cup heavy whipping cream
- 1 tablespoon butter
RASPBERRY CREAM
- 10 ounces frozen raspberries, thawed
- 3 tablespoons sugar
- 4 teaspoons cornstarch
- 1⁄2 cup heavy whipping cream, whipped
- fresh raspberry (optional)
Directions
- CAKE:
- In large bowl, combine cake mix, sour cream, water, eggs, oil and vanilla.
- Beat on medium for 2 minutes.
- Fold in miniature chips.
- Pour into three greased and floured 9" round baking pans.
- Bake at 350 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.
- GANACHE:
- Place chocolate chips in small bowl
- In small saucepan, bring cream just to a boil.
- Pour over chocolate; whisk until smooth.
- Stir in butter.
- Transfer to small bowl; cover and refrigerate until mixture reaches a spreading consistency, stirring occasionally.
- RASBERRY CREAM:
- Mash and strain raspberries.
- Combine suar and cornstarch; stir in rasberry juice.
- Bring to a boil, cook and stir over low heat for 1-2 minutes until thickened.
- Cover and refrigerate for 30 minutes.
- Fold in whipped cream.
- ASSEMBLE:
- Place on cake layer on a serving plate; spread with half of ganache.
- Top with second cake layer; spread with raspberry cream.
- Top with remaining cake layer; spread with remaining ganache.
- Garnish with raspberries if desired.
- Cover and store in refrigerator.
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