Very Chocolate Torte With Raspberry Cream Recipe

Name: Very Chocolate Torte With Raspberry Cream
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 packages chocolate cake mix; 2 cups (12 ounces) semisweet chocolate chips; 1/2 cup butter, cubed; 1 cup sour cream; 4-1/2 cups confectioners' sugar; 1/2 cup heavy whipping cream; 1/4 cup red raspberry preserves; 1-1/2 teaspoons sugar; 1 teaspoon raspberry liqueur; 2 ounces white baking chocolate, chopped; Chocolate curls and fresh raspberries

Servings: persons

2 packages chocolate cake mix
2 cups (12 ounces) semisweet chocolate chips
1/2 cup butter, cubed
1 cup sour cream
4-1/2 cups confectioners' sugar
1/2 cup heavy whipping cream
1/4 cup red raspberry preserves
1-1/2 teaspoons sugar
1 teaspoon raspberry liqueur
2 ounces white baking chocolate, chopped
Chocolate curls and fresh raspberries

1
Prepare and bake cake mixes according to package directions, using four 9-in. round baking pans.
2
For frosting, in a small heavy saucepan, melt chocolate chips and butter over low heat; stir until smooth. Transfer to a large bowl; cool 5 minutes. Stir in sour cream. Gradually beat in confectioners' sugar until smooth.
3
For filling, in a small bowl, beat cream until it begins to thicken. Add preserves, sugar and liqueur; beat until stiff peaks form.
4
Save one cake layer for another use. Using a long serrated knife, cut each remaining cake layer horizontally in half. Place one layer on a serving plate; spread with about 1/3 cup filling. Top with another cake layer; spread with 1/2 cup frosting. Repeat layers. Top with another cake layer, remaining filling and remaining cake layer. Frost top and sides of cake with remaining frosting.
5
Melt white chocolate in a microwave; stir until smooth. Place mixture in a resealable plastic bag; cut a small hole in a corner of bag. Pipe over top of cake as desired. Refrigerate until serving. Just before serving, top with chocolate curls and raspberries.

1993

kcal

Calories

107

Fat

249

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Coconut cream is a reliable plant-based alternative to dairy cream.

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

My Personal Notes

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How did you like this recipe?

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

You need 11 ingredients. The key ingredients include: 2 packages chocolate cake mix, 2 cups (12 ounces) semisweet chocolate chips, 1/2 cup butter, cubed, 1 cup sour cream, and more.

Yes, Very Chocolate Torte With Raspberry Cream 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.

That's it — enjoy your meal!

Very Chocolate Torte With Raspberry Cream

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions