Raspberry Fudge Torte Recipe Recipe

Name: Raspberry Fudge Torte Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 package devil's food cake mix (regular size); 1 cup (8 ounces) sour cream; 3/4 cup water; 3 eggs; 1/3 cup canola oil; 1 teaspoon vanilla extract; 1 cup miniature semisweet chocolate chips; GANACHE:; 1 cup (6 ounces) semisweet chocolate chips; 1/2 cup heavy whipping cream; 1 tablespoon butter; RASPBERRY CREAM:; 1 package (10 ounces) frozen sweetened raspberries, thawed; 3 tablespoons sugar; 4 teaspoons cornstarch; 1/2 cup heavy whipping cream, whipped; Fresh raspberries and mint, optional

Servings: persons

1 package devil's food cake mix (regular size)
1 cup (8 ounces) sour cream
3/4 cup water
3 eggs
1/3 cup canola oil
1 teaspoon vanilla extract
1 cup miniature semisweet chocolate chips
GANACHE:
1 cup (6 ounces) semisweet chocolate chips
1/2 cup heavy whipping cream
1 tablespoon butter
RASPBERRY CREAM:
1 package (10 ounces) frozen sweetened raspberries, thawed
3 tablespoons sugar
4 teaspoons cornstarch
1/2 cup heavy whipping cream, whipped
Fresh raspberries and mint, optional

1
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.
2
Pour into three greased and floured 9-in. round baking pans. Bake at 350u00b0 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.
3
For ganache, place chocolate chips in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate; whisk until smooth. Whisk in butter. Chill until mixture reaches spreading consistency, stirring occasionally.
4
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.
5
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.

1161

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 1 package devil's food cake mix (regular size), 1 cup (8 ounces) sour cream, 3/4 cup water, 3 eggs, and more.

Yes, Raspberry Fudge Torte Recipe falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Raspberry Fudge Torte Recipe

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