Best Raspberry Fudge Torte Recipes
RASPBERRY FUDGE TORTE
This special-occasion cake impresses all who see and taste it. People are surprised to hear that this torte starts with a simple cake mix-they're sure I bought it at a bakery. -Julie Hein, York, Pennsylvania
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 12 servings.
Number Of Ingredients 17
Steps:
- 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. , 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., 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., 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., 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.
Nutrition Facts : Calories 544 calories, Fat 31g fat (15g saturated fat), Cholesterol 95mg cholesterol, Sodium 377mg sodium, Carbohydrate 62g carbohydrate (43g sugars, Fiber 4g fiber), Protein 6g protein.
RASPBERRY FUDGE TORTE RECIPE
Steps:
- 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. 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. 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. 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. 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.
RASPBERRY FUDGE TORTE RECIPE - (5/5)
Provided by brenie_shydee
Number Of Ingredients 17
Steps:
- 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. 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. 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. 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. 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. Top with raspberries, mint and confectioners' sugar.
RASPBERRY-FUDGE FANTASY TORTE
You can't go wrong with this tempting special-occasion masterpiece. At its heart--raspberries and cream sandwiched between luscious layers of Betty Crocker™ Super Moist™ chocolate fudge cake.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 3h15m
Yield 12
Number Of Ingredients 10
Steps:
- Heat oven to 350°F (325°F for dark or nonstick pan). Grease and lightly flour bottoms and sides of two 8- or 9-inch round pans.
- In small bowl, toss 2/3 cup chocolate chips with 1 tablespoon cake mix. In large bowl, beat remaining cake mix, water, butter and eggs with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Stir in coated chocolate chips; pour into pans.
- Bake as directed on box for 8- or 9-inch rounds. Cool 10 minutes. Run knife around side of pans to loosen cakes; remove from pans to cooling rack. Cool completely, about 1 hour. Refrigerate layers 45 minutes for easier handling.
- In chilled large bowl, beat whipping cream and powdered sugar with electric mixer on high speed until soft peaks form. In medium bowl, gently stir together 1 cup of the raspberries and the preserves; fold in 1 1/2 cups of the whipped cream.
- Trim off rounded top of one layer. Slice each cake layer in half horizontally to make a total of 4 layers. Reserve untrimmed top layer. Place 1 layer, cut side up, on serving plate; spread with about 3/4 cup raspberry-cream mixture. Repeat with second and third layers. Top with reserved cake layer, cut side down. Frost side and top of cake with remaining whipped cream. Arrange remaining 1/2 cup raspberries over top of cake. Press 1 1/2 cups chocolate chips into side of cake. Store loosely covered in refrigerator.
Nutrition Facts : Calories 640, Carbohydrate 61 g, Cholesterol 155 mg, Fat 8, Fiber 3 g, Protein 6 g, SaturatedFat 25 g, ServingSize 1 Serving, Sodium 420 mg, Sugar 41 g, TransFat 1 g
RASPBERRY FUDGE TORTE
From my Mamaw's recipe collection.
Provided by Chrystal Cackler @journeyrock92
Categories Cakes
Number Of Ingredients 16
Steps:
- 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. 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.
- 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.
- 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.
- 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.
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