Chocolate Raspberry Torte
Indulge in the decadence of this Chocolate Raspberry Torte, a show-stopping dessert perfect for special occasions or whenever you crave something extraordinary. This recipe combines rich, moist chocolate cake layers with a luscious raspberry preserve filling, creating a captivating balance of sweetness and tartness. Topped with a silky chocolate ganache and garnished with fresh raspberries, this torte is as stunning as it is delicious. With simple ingredients like cocoa powder, buttermilk, and semi-sweet chocolate, this dessert is surprisingly easy to make, yet undeniably luxurious. Whether you're hosting a dinner party or treating yourself, this elegant torte is sure to impress every chocolate and berry lover.
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Recipe Information
Ingredients
- 1 cup all-purpose flour
- 0.75 cup unsweetened cocoa powder
- 1.5 cups granulated sugar
- 1 teaspoon baking soda
- 0.5 teaspoon baking powder
- 0.5 teaspoon salt
- 2 large eggs
- 1 cup buttermilk
- 0.5 cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup boiling water
- 0.75 cup raspberry preserves
- 1 cup fresh raspberries
- 1 cup heavy cream
- 1 cup semi-sweet chocolate chips
- 2 tablespoons unsalted butter
Instructions
Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans and line the bottoms with parchment paper.
In a large mixing bowl, whisk together the flour, cocoa powder, sugar, baking soda, baking powder, and salt until well combined.
Add the eggs, buttermilk, vegetable oil, and vanilla extract to the dry ingredients. Mix until smooth.
Carefully stir in the boiling water. The batter will be thin; this is normal.
Evenly divide the batter between the prepared cake pans. Bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean.
Let the cakes cool in their pans for 10 minutes, then transfer them to a wire rack to cool completely.
Spread the raspberry preserves evenly over the top of one cake layer, then place fresh raspberries on top. Carefully place the second cake layer on top to sandwich the filling.
To make the ganache, heat the heavy cream in a small saucepan over medium heat until it begins to steam (do not boil). Remove from heat and pour it over the chocolate chips and butter in a heatproof bowl.
Let the mixture sit for 2–3 minutes, then whisk until smooth and glossy. Allow the ganache to cool slightly until it thickens to a pourable consistency.
Pour the ganache over the torte, spreading it evenly and allowing it to drip down the sides. Garnish with additional fresh raspberries if desired.
Chill the torte for at least 1 hour to set the ganache before serving.
Nutrition Facts
Calories |
577 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.8 g | 38% | |
| Saturated Fat | 12.9 g | 65% | |
| Polyunsaturated Fat | 6.7 g | ||
| Cholesterol | 70 mg | 23% | |
| Sodium | 304 mg | 13% | |
| Total Carbohydrate | 79.5 g | 29% | |
| Dietary Fiber | 10.7 g | 38% | |
| Total Sugars | 53.9 g | ||
| Protein | 8.5 g | 17% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 63 mg | 5% | |
| Iron | 2.7 mg | 15% | |
| Potassium | 310 mg | 7% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
