Best Chocolate Raspberry Torte Recipe

By Booper-2

Ingredients

• CHOCOLATE FROSTING:
• 3/4 cup butter, softened [x] Affordable, Fresh, Cream Butter Daily Chef™ chooses only flavorful, quality ingredients, so every meal we help you create becomes an instant favorite. Try New Recipes >
• 2 cups sugar
• 3 eggs
• 2 teaspoons vanilla extract
• 2 cups all-purpose flour
• 3/4 cup baking cocoa
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/4 teaspoon baking powder
• 1-1/2 cups 2% milk
• 2 cups (12 ounces) semisweet chocolate chips
• 1/2 cup butter, cubed [x] Affordable, Fresh, Cream Butter Daily Chef™ chooses only flavorful, quality ingredients, so every meal we help you create becomes an instant favorite. Try New Recipes >
• 1 cup (8 ounces) sour cream
• 4-1/2 cups confectioners' sugar
• RASPBERRY FILLING:
• 1/2 cup heavy whipping cream
• 1/4 cup red raspberry preserves
• 1-1/2 teaspoons sugar
• 1 teaspoon raspberry liqueur
• CHOCOLATE DRIZZLE:
• 1/4 cup semisweet chocolate chips
• 1 tablespoon butter [x] Affordable, Fresh, Cream Butter Daily Chef™ chooses only flavorful, quality ingredients, so every meal we help you create becomes an instant favorite. Try New Recipes >
• 1/4 cup heavy whipping cream
• Chocolate curls and fresh raspberries

Details

Servings 16
Adapted from tasteofhome.com

Preparation

Step 1

Line three 9-in. round baking pans with waxed paper; grease and flour the pans and paper. Set aside.
In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, cocoa, baking soda, salt and baking powder; add to the creamed mixture alternately with milk, beating well after each addition.
Transfer to prepared pans. Bake at 350° for 20-25 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.
For frosting, in a small heavy saucepan, melt chips and butter over low heat. Transfer to a large bowl; cool for 5 minutes. Stir in sour cream. Gradually beat in confectioners' sugar until smooth.
For filling, in a small bowl, beat cream until it begins to thicken. Add the preserves, sugar and liqueur; beat until stiff peaks form.
Cut each cake horizontally into two layers. Place bottom layer on a serving plate; spread with 1/2 cup filling. Top with another cake layer and spread with 1/2 cup frosting. Repeat layers. Top with another cake layer, 1/2 cup filling and remaining cake layer. Spread remaining frosting over top and sides of cake.
For drizzle, place chips and butter in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate; whisk until smooth. Place mixture in a heavy-duty resealable plastic bag; cut a small hole in a corner of bag. Pipe a lattice design over top of cake, allowing some drizzle to drape down the sides. Decorate with chocolate curls and raspberries as desired. Refrigerate leftovers. Yield: 16 servings.

To Make Ahead: Bake and assemble the torte 1 day in advance. Garnish just before serving.