Raspberry Fudge Torte

Raspberry Fudge Torte
Makes:
12
to 16 servings
Prep Time:
35
minutes
Total Time:
175
minutes
based on 22 reviews
1
Raspberry Fudge Torte is an elegant chocolate torte, layered with raspberry filling and topped with chocolate and whipped cream. This will please all the chocolate lovers in your family! From the kitchen of Faith Wiley, Reiserstown, MD.

In this recipe:

Store Locator

Ingredients:

  • 1 pkg. (18.25 oz.) devil's food cake mix
  • 1 container (8 oz.) sour cream
  • 3/4 cup water
  • 3 large eggs
  • 1/3 cup vegetable oil
  • 1 teaspoon vanilla extract
  • 1 cup (6 oz.) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Mini Morsels
  • 2 cups (12-oz. pkg.) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels
  • 1 1/2 cups heavy whipping cream, divided
  • 2 tablespoons butter
  • 1 pkg. (10 oz.) frozen red raspberries in syrup, thawed
  • 3 tablespoons granulated sugar
  • 4 teaspoons cornstarch
  • Fresh red raspberries (optional)
  • Fresh mint (optional)

Directions:

PREHEAT oven to 350° F. Grease and flour three 9-inch round cake pans.

COMBINE cake mix, sour cream, water, eggs, vegetable oil and vanilla extract in large mixer bowl. Beat on low speed for 30 seconds. Beat on medium speed for 2 minutes more. Stir in 1 cup mini morsels. Divide batter among the prepared pans.

BAKE for 20 to 25 minutes or until a wooden toothpick inserted near the centers comes out clean. Cool in pans on wire racks for 10 minutes. Remove cake layers from pans to wire rack; cool completely on wire racks.

COMBINE 2 cups semi-sweet morsels, 1 cup whipping cream and the butter in a medium saucepan over medium low heat until melted and smooth. Transfer to medium bowl. Cover; refrigerate for 1 hour. Strain raspberries and discard the seeds. Combine the strained raspberry mixture, sugar and cornstarch in a small saucepan. Cook and stir over medium heat until mixture is thickened and bubbly. Cook and stir 2 minutes more. Transfer to small bowl. Cover; refrigerate for 1 hour.

BEAT the remaining whipping cream until soft peaks form in small mixer bowl. Fold in chilled raspberry mixture. Stir the chocolate mixture with a wooden spoon until mixture reaches desired spreading consistency.

To assemble, place 1 cake layer on a serving plate. Spread half of the raspberry mixture over the top to within 1 inch of the edge of the cake. Top with a second cake layer. Spread with remaining raspberry filling to within 1 inch of the edge. Top with remaining cake layer. Frost top and sides of cake with chocolate mixture, spreading smooth. Garnish with fresh raspberries and mint, if desired.


Reviews:

Review This Recipe

1 cup of water

 Star(s)

Sadie Gambino from Bronx, NY

When I use cake mix . Vegetable oil is good for this cake mix .and 1 CUP OF WATER OR 1 1/4 CUP OF WATER WILL DO WELL . NO SOUR CREAM

Read More Reviews

Review This Recipe
  •  Star(s)

    Good Raspberry Fudge Torte

    patricia johnson from Lufkin, TX

    I make this Torte for one of my friend she love Raspberry. She thinks this was very good and moist. She wanted the recipe this was better than what she makes. Idefinatey will be making this again.

  •  Star(s)

    1 cup of water

    Sadie Gambino from Bronx, NY

    When I use cake mix . Vegetable oil is good for this cake mix .and 1 CUP OF WATER OR 1 1/4 CUP OF WATER WILL DO WELL . NO SOUR CREAM

  •  Star(s)

    OK title

    Becca Graham from

    I found mixing the whiped cream and the raspberries together a challenge and had to start over.. Rave reviews from those who ate it!

  •  Star(s)

    Yummy!

    Betsy Allen from SAINT CHARLES, MO

    This was a great cake! My only issue was the cake was too moist and I had a hard time getting them out of the pans but they were light and moist to eat! I would make again.

  •  Star(s)

    well-liked

    Erin Kearns from WEBSTER, NY

    I made this cake for my birthday. It didn't seem that hard. I didn't bother straining the berries. I thought the cake could have been more moist. Next time I'll use a darker chocolate mix, otherwise it was delicious!

  •  Star(s)

    Worth the effort

    Katrina Amick from Valentine, NE

    This one is a keeper. It was much easier to make than I expected. However, the frosting took longer than an hour to set up and it was difficult to smooth it evenly. Perhaps that was an issue of my skill rather than a frosting problem. :) Either way, it turned out delicious no matter how it looked!

  •  Star(s)

    raspberry fudge torte

    Kathy Schimel from HATTIESBURG, MS

    Made this for Easter - it was wonderful. Everyone loved it.

  •  Star(s)

    This cake was a hit!!!

    Cindy Lagstrom from ANCHORAGE, AK

    I made this cake for our Easter meal. With 29 people at this dinner I had so many requests for the recipe I just had to email the verybestbaking link and let them all get the recipe. We loved it!!! Definately needs the dam to keep the filling in. Great tip!

  •  Star(s)

    A real winner!

    Richard T. from HAMDEN, CT

    A very good cake, love the filling, but I did make some modifications. I cut the amount of chocolate morsels in half going in the cake, 6 ozs. seems way too much. To avoid the heaviness mentioned by some the reduced morsel amount will help, also make sure you whip the eggs to increase volume prior to adding. I also thought semi sweet morsels to be too sweet for the frosting and substituted 8 oz of Chocolatier 62% cacao plus 4 oz Semi Sweet morsels. As with any filling a dam is required around the edge. The frosting, which is a ganache, may not work unless it is well chilled. Possibly set some in the freezer to get it to set firmer for use as the dam. Refrigerating the layers also helps to firm up the filling when assembled. A real winner!

  •  Star(s)

    Just Yummmm

    Linda Agans from TOMS RIVER, NJ

    The taste blends together so well. Hubby couldn't believe it wasn't store bought. Geee ... thanks! Will be making it a lot more.

  •  Star(s)

    Unexpected goodness

    Tina Farnham from BARRE, VT

    I am not a big fan of rasberry but the combination in this cake is great. I put it in my keep pile of receipes.

  •  Star(s)

    delicious!

    SHERRY NICOL from LONACONING, MD

    What a nice mix between chocolate and fruit! We loved it!

  •  Star(s)

    How to keep the filling from mixing with the choco

    Mary Levee from Elizabethtown, KY

    To keep the filling from mixing with the chocolate icing, try making a ridge or dam around the edge of the layer with chocolate icing... then fill the raspberry filling inside that edge. The chocolate ridge will hold the raspberry filling and keep it from spreading outward when you place the next layer upon it. Your chocolate frosting will not be compromised by the filling. This is a very good recipe and tasty!

  •  Star(s)

    runny

    B. J. Decker from GROSSE POINTE WOODS, MI

    I agree with a few other bakers: The raspberry kept oozing out of the sides, and cake was a bit heavy --- tasted good but heavy.

  •  Star(s)

    Raspberry Fudge Torte

    Pam Camilleri from Sharbot Lake, ON

    I didn't have much luck with this cake. I found the cake portion to be very heavy. Not at all what I had anticipated.

  •  Star(s)

    Yummy

    Stacy Crozier from SOUTH BEND, IN

    This looks very good. I will have to try it.

  •  Star(s)

    Filling issues

    Acsa Buening from CARROLLTON, TX

    The cake did taste very good, but I'd like to know how on earth you not only keep the raspberry filling from squeezing off the sides (the consistency is not strong enough to withstand the weight of the layers), but also, how you keep the pink incing from mixing with the chocolate frosting when you're icing the sides. I really cannot think of making it again without overcoming these 2 problems.

  •  Star(s)

    The hit of the school carnival!!!

    Suzanne Waltz from KALKASKA, MI

    I made this cake to take to my daughter's school carnival cake walk. It wasn't that difficult to make and was the "pick" of the cake walk. Even my own daughter kept trying to win it. It looked so good...I've already had requests for the recipe. I even had to make another one for my family. Absolutely delicious!!!

  •  Star(s)

    Only one Word.........

    Jan Wilkins from BLYTHEVILLE, AR

    YES, YES, YES, YES,..............

  •  Star(s)

    Tea Time

    Linda Burpee from La Porte, TX

    Wonderful tea time treat. This recipe is sweet so serve with a non-sweet tea for balance and to enhance the raspberry-fudge flavor.

  •  Star(s)

    Rich & Yummy

    Annette Witherspoon from GEORGETOWN, TX

    This takes a little more time but it is well worth it. It is very pleasing to the eye & is almost a shame to eat it, (but that didn't stop me.) A but rich but again that didn't stop me.

  •  Star(s)

    How to impress the guests!!

    Melissa Hensy from Hayes, VA

    This recipe is wonderful. The torte is not only has a beautiful presentation, I have not stop hearing raves about the richness of the chocolate mixed with the lightness of the raspberry creme. I will take the time to make this one again and again.

Nutrition Facts

Serving Size: 1/12 of recipe

Servings Per Recipe: 12 

  • Calories: 670
  • Calories from Fat: 370
  • Total Fat: 41g (64% of DV)
  • Saturated Fat: 21g (104% of DV)
  • Cholesterol: 120mg (40% of DV)
  • Sodium: 380mg (16% of DV)
  • Carbohydrates: 70g (23% of DV)
  • Dietary Fiber: 5g (19% of DV)
  • Sugars: 49g
  • Protein: 8g
  • Vitamin A: 15% of DV
  • Vitamin C: 8% of DV
  • Calcium: 8% of DV
  • Iron: 10% of DV

*Percent Daily Values are based on a 2,000 calorie diet.

Thank you for subscribing to the Meals.com newsletter!

You will start receiving emails filled with delicious recipes and cooking tips shortly.

What’s for dinner?

The answer is easy with our most popular recipes!
Sign up for our newsletter.

See example email PRIVACY POLICY

recipe finder

Pinpoint a delicious recipe for any occasion faster using our recipe finder.

Find Recipes

tell us what you think

Cancel
Submit Your Review

Raspberry Fudge Torte

Ingredients

  • 1 pkg. (18.25 oz.) devil's food cake mix
  • 1 container (8 oz.) sour cream
  • 3/4 cup water
  • 3 large eggs
  • 1/3 cup vegetable oil
  • 1 teaspoon vanilla extract
  • 1 cup (6 oz.) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Mini Morsels
  • 2 cups (12-oz. pkg.) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels
  • 1 1/2 cups heavy whipping cream, divided
  • 2 tablespoons butter
  • 1 pkg. (10 oz.) frozen red raspberries in syrup, thawed
  • 3 tablespoons granulated sugar
  • 4 teaspoons cornstarch
  • Fresh red raspberries (optional)
  • Fresh mint (optional)

 

Directions

PREHEAT oven to 350° F. Grease and flour three 9-inch round cake pans.

COMBINE cake mix, sour cream, water, eggs, vegetable oil and vanilla extract in large mixer bowl. Beat on low speed for 30 seconds. Beat on medium speed for 2 minutes more. Stir in 1 cup mini morsels. Divide batter among the prepared pans.

BAKE for 20 to 25 minutes or until a wooden toothpick inserted near the centers comes out clean. Cool in pans on wire racks for 10 minutes. Remove cake layers from pans to wire rack; cool completely on wire racks.

COMBINE 2 cups semi-sweet morsels, 1 cup whipping cream and the butter in a medium saucepan over medium low heat until melted and smooth. Transfer to medium bowl. Cover; refrigerate for 1 hour. Strain raspberries and discard the seeds. Combine the strained raspberry mixture, sugar and cornstarch in a small saucepan. Cook and stir over medium heat until mixture is thickened and bubbly. Cook and stir 2 minutes more. Transfer to small bowl. Cover; refrigerate for 1 hour.

BEAT the remaining whipping cream until soft peaks form in small mixer bowl. Fold in chilled raspberry mixture. Stir the chocolate mixture with a wooden spoon until mixture reaches desired spreading consistency.

To assemble, place 1 cake layer on a serving plate. Spread half of the raspberry mixture over the top to within 1 inch of the edge of the cake. Top with a second cake layer. Spread with remaining raspberry filling to within 1 inch of the edge. Top with remaining cake layer. Frost top and sides of cake with chocolate mixture, spreading smooth. Garnish with fresh raspberries and mint, if desired.

Save to Recipe Box

Please Sign In to save this recipe to your Recipe Box. You will be returned to this recipe once signed in.

Sign In

add to my recipe box

Raspberry Fudge Torte

Add to Folder Cancel

recipe added successfully!

Raspberry Fudge Torte was added to your  folder.

Close

share with your friends

Raspberry Fudge Torte