Zutaten für Chocolate Raspberry Torte
- 1 cup (2 sticks) softened butter
- 2 cups granulated sugar
- 2 large eggs
- Vanilla Extract
- 1 ½ cups all-purpose flour
- ¾ cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 2 teaspoons baking powder
- 1 cup milk
- Chocolate Liqueur
- 1 (14 ounce) can raspberry pie filling
- Whipping Cream
- 2 tablespoons crème de cacao (plus extra for sprinkling)
- Fresh Red Raspberries
- Dark Chocolate
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Zubereitung von Chocolate Raspberry Torte
- Preheat oven to 350°F (175°C).
- Grease and flour two 9-inch round cake pans.
- In a large bowl, cream together 1 cup (2 sticks) softened butter and 2 cups granulated sugar until light and fluffy.
- Beat in 2 large eggs one at a time, then stir in 2 teaspoons vanilla extract.
- In a separate bowl, whisk together 1 ½ cups all-purpose flour, ¾ cup unsweetened cocoa powder, 2 teaspoons baking powder, and 1 teaspoon baking soda.
- Gradually add the dry ingredients to the wet ingredients, alternating with 1 cup milk, beginning and ending with the dry ingredients. Mix until just combined.
- Divide batter evenly between the prepared cake pans.
- Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let cakes cool in pans for 10 minutes before inverting onto wire racks to cool completely.
- Once completely cooled, sprinkle each cake layer with 1 tablespoon crème de cacao.
- While cakes are cooling, prepare the whipped cream filling:
- In a large bowl, beat 2 cups heavy cream with ¼ cup powdered sugar and 1 teaspoon vanilla extract until stiff peaks form.
- Cover and refrigerate until ready to use.
- Carefully slice each cake layer horizontally into two layers, creating a total of four layers.
- Place one cake layer on a serving plate.
- Spread half of the whipped cream filling over the first layer.
- Top with the second cake layer (split side up).
- Spread half of a 14-ounce can of raspberry pie filling over the second layer.
- Add the third cake layer (split side down).
- Spread the remaining whipped cream filling over the third layer.
- Top with the final cake layer (split side down).
- Prepare the ganache:
- In a saucepan, combine 8 ounces semi-sweet chocolate chips, ½ cup heavy cream, and 2 tablespoons butter.
- Cook over low heat, stirring constantly, until smooth and melted.
- Stir in 1 tablespoon crème de cacao.
- Let the ganache cool slightly.
- Pour the ganache over the top layer, spreading it from the center to the edges.
- While the ganache is still slightly soft, decorate with fresh raspberries.
- Refrigerate for at least 2 hours before serving.
Nutrition Information (Approximate per serving)
Sodium
14 g
Sugar
147g
Fat
142g
Carbs
23g
