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1
Heat oven to 350F (if using dark or nonstick pans, heat oven to 325F).
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2
Grease and flour two 9 inch round cake pans.
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3
In large bowl, beat all cake ingredients except chocolate chips with electric mixer on low speed 30 seconds.
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4
Beat 2 minutes on medium speed.
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5
Stir in chocolate chips.
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6
Pour batter into pans.
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7
Bake 30 to 40 minutes or until toothpick inserted in center comes out clean.
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8
Cool 15 minutes.
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9
Remove from pans; place on cooling racks.
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10
Cool completely, about 1 hour.
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11
(Wrap and freeze 1 cake layer for a late use.
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12
).
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13
Meanwhile, to remove seeds from raspberries, place strainer over small saucepan; pour raspberries into strainer.
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14
Press raspberries through strainer with back of spoon to remove seeds; discard seeds.
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15
Stir sugar and cornstarch into raspberries until smooth.
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16
Cook over low heat until mixture is bubbly and thickened, stirring constantly.
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17
Boil 1 minute.
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18
Place waxed paper or plastic wrap over surface of mixture; refrigerate 30 minutes or until cold.
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19
Fold in whipped cream.
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20
To assemble torte, place cake layer, to side down, on serving plate.
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21
Spread with thin layer of frosting.
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22
Top with raspberry cream, spreading to within 1/2 inch of edge.
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23
Frost sides of torte with remaining frosting.
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24
Refrigerate at least 1 hour before serving.
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25
Just before serving, arrange raspberries around top edge of torte.
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26
If desired, garnish with additional fresh raspberries and mint springs.
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27
Store torte in refrigerator.
