Best Chocolate Raspberry Torte |
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Prep Time: 40 Minutes Cook Time: 20 Minutes |
Ready In: 60 Minutes Servings: 16 |
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How do you make already delicious chocolate cake even more decadent? By adding a heavenly raspberry filling and a lovely chocolate drizzle. Ingredients:
3/4 cup butter, softened |
2 cups sugar |
3 eggs |
2 teaspoons vanilla extract |
2 cups king arthur unbleached 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 |
chocolate frosting: |
2 cups (12 ounces) semisweet chocolate chips |
1/2 cup butter, cubed |
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 |
1/4 cup heavy whipping cream |
chocolate curls and fresh raspberries |
Directions:
1. Line three 9-in. round baking pans with waxed paper; grease and flour the pans and paper. Set aside.
2. 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.
3. 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.
4. 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.
5. For filling, in a small bowl, beat cream until it begins to thicken. Add the preserves, sugar and liqueur; beat until stiff peaks form.
6. 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.
7. 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.
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