Name: Raspberry Fudge Torte
Prep time: 30 min
Cook time: 30 min
Yield: 1
Ingredients: 1 package devil's food cake mix (regular size) -; 1 cup sour cream -; 3/4 cup water -; 3 large eggs, room temperature -; 1/3 cup canola oil -; 1 teaspoon vanilla extract -; 1 cup miniature semisweet chocolate chips -; GANACHE: -; 1 cup 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, mint and confectioners' sugar, optional -

Recipe information

Cooking:

30 min.

Servings per container:

Source:

More details

Ingredients for - Raspberry Fudge Torte

1. 1 package devil's food cake mix (regular size) -

2. 1 cup sour cream -

3. 3/4 cup water -

4. 3 large eggs, room temperature -

5. 1/3 cup canola oil -

6. 1 teaspoon vanilla extract -

7. 1 cup miniature semisweet chocolate chips -

8. GANACHE: -

9. 1 cup semisweet chocolate chips -

10. 1/2 cup heavy whipping cream -

11. 1 tablespoon butter -

12. RASPBERRY CREAM: -

13. 1 package (10 ounces) frozen sweetened raspberries, thawed -

14. 3 tablespoons sugar -

15. 4 teaspoons cornstarch -

16. 1/2 cup heavy whipping cream, whipped -

17. Fresh raspberries, mint and confectioners' sugar, optional -

How to cook deliciously - Raspberry Fudge Torte

1. Stage

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. Stage

Pour into three greased and floured 9-in. round baking pans. Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.

3. Stage

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. Stage

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. Stage

Place 1 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. If desired, top with raspberries, mint and confectioners' sugar.