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CAKE - Chocolate Raspberry Torte
Nb persons: 16
Yield:
Preparation time:
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| Best Chocolate Raspberry Torte Taste of Home MAKES: 16 servings Ingredients | |
| 3/4 cup | butter, softened |
| 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 |
| 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.
To Make Ahead: Bake and assemble the torte 1 day in advance. Garnish just before serving.
Read more: http://www.tasteofhome.com/recipes/best-chocolate-raspberry-torte#ixzz3Qghb7a34
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