Chocolate Raspberry Torte Recipe

How to Make Chocolate Raspberry Torte

1. Preheat oven to 350°F (175°C).
2. Grease and flour two 9-inch round cake pans.
3. In a large bowl, cream together 1 cup (2 sticks) softened butter and 2 cups granulated sugar until light and fluffy.
4. Beat in 2 large eggs one at a time, then stir in 2 teaspoons vanilla extract.
5. 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.
6. 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.
7. Divide batter evenly between the prepared cake pans.
8. Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
9. Let cakes cool in pans for 10 minutes before inverting onto wire racks to cool completely.
10. Once completely cooled, sprinkle each cake layer with 1 tablespoon crème de cacao.
11. While cakes are cooling, prepare the whipped cream filling:
12. In a large bowl, beat 2 cups heavy cream with ¼ cup powdered sugar and 1 teaspoon vanilla extract until stiff peaks form.
13. Cover and refrigerate until ready to use.
14. Carefully slice each cake layer horizontally into two layers, creating a total of four layers.
15. Place one cake layer on a serving plate.
16. Spread half of the whipped cream filling over the first layer.
17. Top with the second cake layer (split side up).
18. Spread half of a 14-ounce can of raspberry pie filling over the second layer.
19. Add the third cake layer (split side down).
20. Spread the remaining whipped cream filling over the third layer.
21. Top with the final cake layer (split side down).
22. Prepare the ganache:
23. In a saucepan, combine 8 ounces semi-sweet chocolate chips, ½ cup heavy cream, and 2 tablespoons butter.
24. Cook over low heat, stirring constantly, until smooth and melted.
25. Stir in 1 tablespoon crème de cacao.
26. Let the ganache cool slightly.
27. Pour the ganache over the top layer, spreading it from the center to the edges.
28. While the ganache is still slightly soft, decorate with fresh raspberries.
29. Refrigerate for at least 2 hours before serving.