RASPBERRY FUDGE TORTE

Raspberry Fudge Torte image

Provided by Chrystal Cackler @journeyrock92

Categories Cakes

Number Of Ingredients 16

1 package(s) devil's food cake mix (regular size)
1 cup(s) 8 ounces sour cream
3/4 cup(s) water
3 - eggs
1/3 cup(s) canola oil
1 teaspoon(s) vanilla
1 cup(s) miniature semisweet chocolate chips
FOR THE GANACHE
1 cup(s) 6 ounces semisweet chocolate chips
1/2 cup(s) heavy whipping cream
1 tablespoon(s) butter
FOR THE RASPBERRY CREAM
1 package(s) (10 ounces) frozen sweetened raspberries, thawed
3 tablespoon(s) sugar
4 teaspoon(s) cornstarch
1/2 cup(s) heavy whipping cream, whipped

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.