 |
Prep Time: 30 Minutes Cook Time: 25 Minutes |
Ready In: 55 Minutes Servings: 12 |
|
This special-occasion cake impressed all who see and taste it. People are surprised to hear this torte starts with a simple cake mix...they're sure I bought it at a bakery. Julie Hein, York, Pennsylvania 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 |
Directions:
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 350° 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. Yield: 12 servings.
|
|