Chocolate Raspberry Torte with Mocha Cream Filling
Indulge in the ultimate dessert experience with this decadent Chocolate Raspberry Torte with Mocha Cream Filling. Perfectly moist chocolate cake layers are paired with a luscious mocha-infused whipped cream filling and bursts of fresh raspberries for a combination that’s both rich and refreshing. Topped with a glossy, buttery chocolate glaze that elegantly drips down the sides, this torte is as stunning as it is delicious. With just the right balance of bitterness from espresso powder and the natural sweetness of ripe raspberries, this dessert is ideal for special occasions or when you’re craving a showstopper treat. Easy to bake and assemble, this chocolate raspberry torte promises a dessert that’s as heavenly to eat as it is captivating to look at.
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Recipe Information
Ingredients
- 1 cup All-purpose flour
- 0.5 cup Unsweetened cocoa powder
- 1.5 cups Granulated sugar
- 1.5 teaspoons Baking powder
- 0.5 teaspoon Salt
- 2 large Eggs
- 0.75 cup Whole milk
- 0.5 cup Vegetable oil
- 1 teaspoon Vanilla extract
- 0.75 cup Boiling water
- 1.5 cups Fresh raspberries
- 1.5 cups Heavy cream
- 2 tablespoons Powdered sugar
- 1 teaspoon Espresso powder
- 6 ounces Semi-sweet chocolate
- 2 tablespoons Butter
Instructions
Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans, then line the bottoms with parchment paper.
In a large mixing bowl, whisk together the flour, cocoa powder, sugar, baking powder, and salt.
Add the eggs, milk, vegetable oil, and vanilla extract to the dry ingredients. Mix until well combined.
Gradually stir in the boiling water. The batter will be thin—this is normal.
Divide the batter evenly between the prepared cake pans. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cakes to cool in the pans for 10 minutes before turning them out onto a wire rack to cool completely.
While the cakes are cooling, prepare the mocha cream filling. In a large bowl, beat the heavy cream, powdered sugar, and espresso powder together until stiff peaks form.
To make the chocolate glaze, melt the semi-sweet chocolate and butter together in a microwave-safe bowl in 30-second intervals, stirring between each interval until smooth. Let it cool slightly.
To assemble the torte, place one cake layer on a serving plate. Spread half of the mocha cream filling evenly over the top, then scatter 3/4 cup of raspberries over the cream.
Place the second cake layer on top, pressing down gently. Spread the remaining mocha cream on top, followed by the rest of the raspberries.
Pour the cooled chocolate glaze over the top of the cake, letting it drip down the sides for a dramatic effect.
Refrigerate the torte for at least 1 hour before serving to allow the layers to set. Serve chilled and enjoy!
Nutrition Facts
Calories |
5514 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 336.6 g | 432% | |
| Saturated Fat | 146.3 g | 732% | |
| Polyunsaturated Fat | 68.1 g | ||
| Cholesterol | 820 mg | 273% | |
| Sodium | 2365 mg | 103% | |
| Total Carbohydrate | 619.6 g | 225% | |
| Dietary Fiber | 70.3 g | 251% | |
| Total Sugars | 420.3 g | ||
| Protein | 69.4 g | 139% | |
| Vitamin D | 4.2 mcg | 21% | |
| Calcium | 615 mg | 47% | |
| Iron | 36.9 mg | 205% | |
| Potassium | 3557 mg | 76% | |
*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.
