Raspberry Chocolate Cake Torte Recipe
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Easy to Make Raspberry Chocolate Cake Torte
Do I have to use almonds for this chocolate raspberry torte?
Chocolate, raspberry, and almonds make a great flavor combination. It is a classic combination in desserts. This chocolate raspberry torte has sliced almonds around the outside of the torte. This is decorative and adds a nice crunch to the cake.
If you do not have almonds or simply do not like them, you do not have to put the almonds on the sides.
How to make ganache for a raspberry chocolate cake
Ganache is associated with rich and decadent desserts. For many people, they think that ganache is complicated to make.
With this recipe for raspberry chocolate cake, it is incredibly easy to make. With only 2 ingredients, it is the easiest chocolate frosting you can ever make.
How to Store chocolate raspberry torte cake
While it is rare that this cake sticks around long enough for me to worry about how to store it, it is important to know how to store it. When you are ready to store this cake, I have found that it is best to keep in in the refrigerator. While most cakes can be stored at room temperature, there are times it needs to be kept in the refrigerator. This is one of those cakes that I like to keep it in the refrigerator.
It is important to make sure the cake is covered when you store it in the refrigerator. When the cake is not covered it goes stale faster.
When you are ready to serve, remove the cake for about 30 minutes.
Ingredients for chocolate torte cake
- bittersweet chocolate
- unsalted butter
- vanilla extract
- instant espresso powder
- almond
- unbleached all-purpose flour
- salt
- eggs
- sugar
- fresh raspberries
- seedless raspberry jam
- heavy cream
How to make a raspberry chocolate cake torte
For the Cake: Heat oven to 325 degrees. Line the bottoms of two 9-inch round cake pans with parchment paper. n large heatproof bowl set over saucepan filled with simmering water melt chocolate and butter, stirring occasionally, until smooth. Remove from heat and cool to room temperature, about 30 minutes. Mix in vanilla and espresso powder.
In the bowl of a food processor, process 3/4 cup almonds until coarsely chopped, about eight 1-second pulses; set aside to garnish cake. Process remaining cup almonds until very finely ground, about 45 seconds. Add flour and salt and process until combined, about 15 seconds. Transfer almond-flour mixture to medium bowl. In the now-empty food processor, process eggs until lightened in color and almost doubled in volume, about 3 minutes. With processor running, slowly add sugar until thoroughly combined, about 15 seconds. Using whisk, gently fold egg mixture into chocolate mixture until some streaks of egg remain. Sprinkle half almond-flour mixture over chocolate-egg mixture and gently whisk until just combined. Sprinkle in remaining almond-flour mixture and gently whisk until just combined.
Divide batter between cake pans and smooth with an off-set spatula. Bake 14 to 16 minutes or until center is firm and toothpick inserted into center comes out with few moist crumbs attached. Transfer cakes to wire rack and cool completely in pan. Run paring knife around sides of cakes to loosen. Invert cakes onto cardboard rounds cut same size as diameter of cake and remove parchment paper. Using wire rack, reinvert 1 cake so top side faces up; slide back onto cardboard round.
To Assemble the Torte: In a medium bowl coarsely mash ½ cup raspberries with a fork. Stir in raspberry jam until just combined. Spread raspberry mixture onto cake layer that is top side up. Top with second cake layer, leaving it bottom side up. Transfer assembled cake, still on cardboard round, to wire rack set in rimmed baking sheet.
For the Glaze: In a medium heatproof bowl set over saucepan filled with simmering water, melt chocolate and cream together, stirring occasionally until smooth. Remove from heat and gently whisk until very smooth. Pour glaze onto center of assembled cake. Use offset spatula to spread glaze evenly over top of cake, letting it flow down sides. Spread glaze along sides of cake to coat evenly.
Using a fine-mesh strainer, sift reserved almonds to remove any fine bits. Holding bottom of cake on cardboard round with one hand, gently press sifted almonds onto cake sides with other hand. Arrange raspberries around circumference. Refrigerate cake, still on rack, until glaze is set, at least 1 hour and up to 24 hours. Transfer cake to serving platter, slice, and serve.
Enjoy!
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Raspberry Chocolate Cake Torte Recipe
Ingredients
For the Cake and Filling:
- 8 ounces bittersweet chocolate, chopped fine
- 12 tablespoons 1 1/2 sticks unsalted butter, cut into 1/2-inch pieces
- 2 teaspoons vanilla extract
- 1/4 teaspoon instant espresso powder
- 1 3/4 cups about 7 ounces sliced almonds, lightly toasted
- 1/4 cup unbleached all-purpose flour, 1 1/4 ounces
- 1/2 teaspoon table salt
- 5 large eggs
- 3/4 cup 5 1/4 ounces sugar
- 1/2 cup fresh raspberries, plus 16 individual berries for garnishing cake
- 1/4 cup seedless raspberry jam
For the Chocolate Ganache Glaze:
- 5 ounces bittersweet chocolate, chopped fine
- 1/2 cup plus 1 tablespoon heavy cream
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Instructions
- For the Cake: Heat oven to 325 degrees. Line the bottoms of two 9-inch round cake pans with parchment paper. n large heatproof bowl set over saucepan filled with simmering water melt chocolate and butter, stirring occasionally, until smooth. Remove from heat and cool to room temperature, about 30 minutes. Mix in vanilla and espresso powder.
- in the bowl of a food processor, process 3/4 cup almonds until coarsely chopped, about eight 1-second pulses; set aside to garnish cake. Process remaining cup almonds until very finely ground, about 45 seconds. Add flour and salt and process until combined, about 15 seconds. Transfer almond-flour mixture to medium bowl. In the now-empty food processor, process eggs until lightened in color and almost doubled in volume, about 3 minutes. With processor running, slowly add sugar until thoroughly combined, about 15 seconds. Using whisk, gently fold egg mixture into chocolate mixture until some streaks of egg remain. Sprinkle half almond-flour mixture over chocolate-egg mixture and gently whisk until just combined. Sprinkle in remaining almond-flour mixture and gently whisk until just combined.
- Divide batter between cake pans and smooth with an off-set spatula. Bake 14 to 16 minutes or until center is firm and toothpick inserted into center comes out with few moist crumbs attached. Transfer cakes to wire rack and cool completely in pan. Run paring knife around sides of cakes to loosen. Invert cakes onto cardboard rounds cut same size as diameter of cake and remove parchment paper. Using wire rack, reinvert 1 cake so top side faces up; slide back onto cardboard round.
- 4. To Assemble the Torte: In a medium bowl coarsely mash ½ cup raspberries with a fork. Stir in raspberry jam until just combined. Spread raspberry mixture onto cake layer that is top side up. Top with second cake layer, leaving it bottom side up. Transfer assembled cake, still on cardboard round, to wire rack set in rimmed baking sheet.
- For the Glaze: In a medium heatproof bowl set over saucepan filled with simmering water, melt chocolate and cream together, stirring occasionally until smooth. Remove from heat and gently whisk until very smooth. Pour glaze onto center of assembled cake. Use offset spatula to spread glaze evenly over top of cake, letting it flow down sides. Spread glaze along sides of cake to coat evenly.
- Using a fine-mesh strainer, sift reserved almonds to remove any fine bits. Holding bottom of cake on cardboard round with one hand, gently press sifted almonds onto cake sides with other hand. Arrange raspberries around circumference. Refrigerate cake, still on rack, until glaze is set, at least 1 hour and up to 24 hours. Transfer cake to serving platter, slice, and serve.
Notes
Nutrition
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More Cake Recipes
This raspberry chocolate cake is amazing. It makes a great dessert anytime. It is also incredibly easy to make. When looking for more cake recipes, I think you will enjoy these other cake recipes. With different types of cakes to choose from, you can make a different type of cake every few days.
- Homemade Funfetti Layer Cake – You know those boxed cake mixes with the sprinkles in them? This homemade funfetti layer cake is exactly what you want. No need to buy those store bought cakes that never tastes as good as homemade.
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- Lemon Blueberry Coffee Cake – Moist, delicious lemon blueberry coffee cake is mind-blowing good. The aroma of baking the lemon blueberry dessert will make you drool and wish that time could go faster. The tangy flavors of the lemon coffee cake will leave you begging for more.
- Instant Pot Apple Cake Recipe – This is an easy apple cake that is made in the Instant Pot. Moist and delicious, this is one of the best apple cakes you can make.
- Strawberry Pound Cake – Want to try the best strawberry pound cake recipe ever? You have to try this recipe. One bite and you will be hooked.
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