Cakes/ Dessert/ Recipes

Raspberry Chocolate Cake Torte Recipe

Looking for a delicious raspberry chocolate cake torte recipe? This easy chocolate torte cake is so good. It is perfect for a celebration but easy enough to make any time. One bite of this amazing cake and you will wonder why you haven’t made it sooner.
Raspberry Chocolate Cake Torte Recipe

Easy to Make Raspberry Chocolate Cake Torte

If you are looking for a dessert that is perfect for a special occasion, this dark chocolate raspberry torte will not disappoint! Rich and fudgy chocolate cake with a heavenly raspberry filling and glossy ganache topping. Ground almonds are used in the place of some of the flour making this an almost flour-less chocolate cake. It’s dense, rich and bursting with chocolate flavor. So how do you make the already delicious chocolate cake even more decadent? How about by adding an incredible tangy-sweet mixture of raspberry jam and lightly mashed fresh raspberries? And we can’t forget about that rich ganache topping! Heavenly!
chocolate torte cake

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. chocolate torte cake slice

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.raspberry chocolate torte

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.

raspberry torte

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.
  • Pumpkin Spice Coffee Cake Recipe – It is no secret that I am a huge fan of coffee cake. If you love coffee cake you will want to make this pumpkin spice coffee cake recipe that is perfect for fall. With intense pumpkin flavor, this is a must try coffee cake recipe for any pumpkin lover.
  • 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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Chocolate-Raspberry Torte


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  • Author: Laura
  • Prep Time: 45
  • Cook Time: 16
  • Total Time: 1 hour 1 minutes
  • Yield: 1 9-inch cake 1x

Description

Looking for a delicious raspberry chocolate cake torte recipe? This easy chocolate torte cake is so good. It is perfect for a celebration but easy enough to make any time. One bite of this amazing cake and you will wonder why you haven’t made it sooner.


Scale

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


Instructions

1. 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.

2. 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.

3. 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.
5. 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.
6. 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.

Recipe Note: If refrigerate the cake for more than 1 hour in step 6, let it stand at room temperature for about 30 minutes before serving.


Notes

Source: Cook’s Illustrated, November 2010

  • Category: dessert
  • Method: oven
  • Cuisine: american

Nutrition

  • Serving Size: 12 to 16

Keywords: raspberry chocolate cake

raspberry chocolate cake torte

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