Chocolateraspberrytortewithmochacreamfilling Recipes

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CHOCOLATE RASPBERRY TORTE WITH MOCHA CREAM FILLING



Chocolate Raspberry Torte With Mocha Cream Filling image

This recipe needs two torte pans (I used Pampered Chef). If you do not have torte pans then follow the box directions to make two 8 or 9 inch layers and then make the cream filling as directed below. Also - This recipe was made using Betty Crocker Supermoist Devil's Food cake and the cake ingredients are listed below for that mix. If you are using a different brand, please follow the box instructions on the necessary ingredients to make the batter.

Provided by Mom2Rose

Categories     Dessert

Time 40m

Yield 12 pieces, 12 serving(s)

Number Of Ingredients 8

1 (18 1/4 ounce) package betty crocker supermoist devil's food cake mix
1 1/3 cups water
1/2 cup vegetable oil
3 eggs
1 1/2 cups whipping cream
1/3 cup packed brown sugar
1 tablespoon powdered instant coffee
2 cups fresh raspberries

Steps:

  • Preheat oven to 350°F (180°C).
  • Grease and flour torte pans; set aside.
  • Prepare cake mix according to package directions; divide batter equally between pans.
  • Bake 18-22 minutes or until wooden pick inserted in centers comes out clean.
  • Remove from oven to cooling rack, cool 5 minutes.
  • Remove cakes from pans; cool completely.
  • Meanwhile in chilled bowl, beat cream until it begins to thicken.
  • Gradually add sugar and coffee; continue beating until stiff.
  • Once torte layers have cooled completely, use half of the Mocha Cream to frost the top of the first layer; place on decorative plate.
  • Place the second layer over top of the first frosted layer and use the remaining Mocha Cream to frost the top of the torte.
  • Arrange the raspberries on top of the torte in a decorative pattern (see photo for example).
  • Keep refrigerated until serving and refrigerate leftovers, if any.

Nutrition Facts : Calories 420.1, Fat 28.2, SaturatedFat 9.8, Cholesterol 93.6, Sodium 387.7, Carbohydrate 40.9, Fiber 2.4, Sugar 23.4, Protein 5

CHOCOLATE RASPBERRY TORTE



Chocolate Raspberry Torte image

If you like chocolate and raspberries this is 4 layers of pure heaven. It may seem complicated & takes a while to make but is worth every minute. Of all the things I bake this on seems to be the most requested & has the biggest wow factor. It looks and tastes beautiful. I hope you like it too.

Provided by Lucky13

Categories     Dessert

Time 1h15m

Yield 10-12 serving(s)

Number Of Ingredients 19

2/3 cup butter or 2/3 cup margarine, softened
1 2/3 cups sugar
3 eggs
1/2 teaspoon vanilla extract
2 cups flour
2/3 cup cocoa
1 1/4 teaspoons baking soda
1/4 teaspoon baking powder
1 1/3 cups milk
2 tablespoons creme de cacao chocolate liqueur (optional)
red raspberry pie filling or fresh raspberry
2 cups cold whipping cream
2 tablespoons cocoa
4 tablespoons Creme de Cacao
6 -8 ounces fresh red raspberries
1/4 cup whipping cream
7 ounces bar dark chocolate (preferably Hershey's Special Dark chocolate)
1 tablespoon butter
1 1/2 teaspoons Creme de Cacao

Steps:

  • Heat oven to 350°F
  • Grease and flour two nine inch round cake pans.
  • In a large bowl beat together sugar, butter, vanilla, and eggs. Beat until well blended. In another bowl mix together cocoa, flour, baking powder and baking soda. Add milk and flour mixture alternately with butter and sugar mixture . Beat together until combined. Pour into cake pans and bake for 30 to 35 minutes. When finished baking let the cakes cool for 10 minutes in the pan. After they have cooled for 10 minutes remove from pans and sprinkle with 1 tablespoon creme de cacao. Let cake cool completely.
  • While cake is cooling prepare whipped cream filling. Add all Filling ingredients (except pie filling!) Whip until stiff.
  • Cover bowl and refrigerate.
  • After cakes have fully cooled. Carefully split each cake into 2 horizontal layers. Place one layer on your serving plate. (I find it easier to lay the split side down to help avoid crumbs when spreading the whipped cream mixture.) Add 1/2 the whipped cream mixture and spread until the top of the layer is covered. (Do not cover sides with whipped cream mixture) Add the next layer of cake. Split side up. (helps hold raspberry) Add about 1/2 of the can of raspberry pie filling. Spread around the top side of the layer only. (I also find it helpful to go close to the edge but not all the way , so that when the next layer goes on the raspberries aren't running down the side of the cake) Add the next layer of cake split side down. Add the remaining 1/2 of whipped cream mixture. Spread mixture the same as you did the first. Add last layer of cake split side down. Add ganache to top layer.
  • Ganache.
  • In a sauce pan combine chocolate (broken into pieces) Whipping cream, and butter. Cook over low heat stirring constantly, stir until mixture is melted and smooth. Stir in creme de cacao. Let mixture cool slightly. Put mixture on the top layer.(I put it all in the center and then slowly spread it to the edges. After spreading chocolate but before the mixture cools I decoratively place the fresh raspberries on top. Refrigerate until ready to serve.

Nutrition Facts : Calories 724.2, Fat 47.3, SaturatedFat 28.5, Cholesterol 169.3, Sodium 348.6, Carbohydrate 69.9, Fiber 6.3, Sugar 37, Protein 10.8

BEST CHOCOLATE RASPBERRY TORTE



Best Chocolate Raspberry Torte image

How do you make already delicious chocolate cake even more decadent? By adding a heavenly raspberry filling and a lovely chocolate drizzle. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Desserts

Time 1h

Yield 16 servings.

Number Of Ingredients 25

3/4 cup butter, softened
2 cups sugar
3 large 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 semisweet chocolate chips
1/2 cup butter, cubed
1 cup 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

Steps:

  • Line three 9-in. round baking pans with waxed paper; grease and flour the pans and paper. Set aside., 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., Transfer to prepared pans. Bake at 350° for 20-25 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 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., For filling, in a small bowl, beat cream until it begins to thicken. Add the preserves, sugar and liqueur; beat until stiff peaks form., 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., 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.

Nutrition Facts : Calories 656 calories, Fat 31g fat (19g saturated fat), Cholesterol 106mg cholesterol, Sodium 301mg sodium, Carbohydrate 94g carbohydrate (75g sugars, Fiber 3g fiber), Protein 6g protein.

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