Chocolate Raspberry Tort, Light and Fluffy Dessert
Prep: 30 minutes Chill: 30 minutes Bake 30 Minutes
I wanted to return to desserts and I found this one in my Taste of Home cookbook. I haven’t worked much with fruit in cakes, and even less so with chocolate cakes. This was going to be a fun things to try. Easy to put together but does need the time it says. This was a fluffy great time.
Ingredients
1 box devil’s food cake mix
8 oz sour cream
3/4 cup water
3 eggs
1/3 cup canola oil
1 tsp vanilla extract
1 cup mini semisweet chocolate chips
1 cup regular size chocolate chips
1 cup heavy whipping cream
1 tbls butter
10 oz frozen raspberries, thawed (I had only fresh so I put them in the freezer before hand)
3 tbls sugar
4 tsp cornstarch
Prep
Hopefully you have a better strainer than me, but turning this sideways and going ham worked for me
The mini ones go in the cake mix. Tiny little surprises to forget by time you eat it and it confuses you.
The boiling cream melts the chips very quickly
I needed to whip the cream more as it was still too liquid for this
Preheat oven to 350 F (177 C)
I’m going to tell you how to do this in a order that makes use of your/chilling time to maximize everything and be efficient.
Start with the Raspberry cream since it needs to chill at least 30 minutes
Grab a bowl and put a strainer over it
Add the raspberries and use something to mash them over and over to get the juice and mush but leave the seeds behind. I used a spoon but then switched to a fork and this worked much better
Add to a pot with the cornstarch and sugar
Bring to a boil, stirring constantly
Reduce to low heat and stir until it thickens
Pour into a bowl and chill 30 minutes
While this is chilling, grab a large bowl and add the cake mix, eggs, sour cream, water, canola oil and vanilla.
Beat this until smooth and mixed well for a creamy mixture
Fold in the mini chocolate chips which will give fun surprise bites
Grease three 9 in round baking pans and pour equal amounts of the dough into it
Bake for 25 - 30 minutes until done through and toothpick test is clean
Add to wire rack to cool at least 10 minutes
While those are baking and the raspberry is chilling, have yet another bowl
Add the regular chocolate chips to this
Boil 1/2 cup heavy whipping cream in a pot and pour this over the chocolate chips
Whisk this until it’s smooth and add the butter and keep whisking
Add to the fridge and chill until you need it but go back to stir every so often
With everything chilled now it’s time to put it together
Add the first layer of cake to a plate or wherever you want it to start
Add the chocolate ganache in a layer
Add the next cake layer
Add the last 1/2 cup of whipping cream into a bowl and whip this until it becomes whipped cream
Take the raspberry mixture and fold it in with the whipped cream to make a fluffy whipped raspberry cream
Add this over the next cake layer
Add the third and final cake on top
Top with any left over chocolate and decorate as you’d like
Afterthoughts
Held its shape even if sloppy!
This was my first chocolate cake with fruit or something not just icing and I did love it. I didn’t whip the cream enough so my raspberry was more liquid than I wanted it to be but it was still super tasty. It was not too sweet as I would have thought, I don’t know how, but it worked out great. This was airy and light to eat and the chocolate chips were great inside the cake. I liked the way the chocolate and raspberry mixed together. I highly recommend this. It takes a bit of time overall but if you time things right(I didn’t) it’s not as long as it could be to provide. I think that this is easy and great for families to love together or to surprise a loved one. Or shove a hated ones face in. Do what you need to.
