There’s something magical about the combination of rich chocolate and tangy raspberries. We love how each bite of this decadent torte cake delivers that sweet tart goodness in such a satisfying way. This classic dessert has delighted chocolate fans for generations and we’re excited to bring it to your kitchen.
We’ll keep the steps simple so you can enjoy fuss-free baking. The result is a beautiful layered cake with a luscious raspberry filling that pairs perfectly with bold cocoa flavors. Let’s celebrate the best of both worlds and create a showstopping treat that’ll impress any crowd.
Chocolate Raspberry Torte Cake Recipe
Ingredients
| Ingredient | Amount |
|---|---|
| All-purpose flour | 1 ¾ cups |
| Unsweetened cocoa powder | ¾ cup |
| Granulated sugar | 1 ½ cups |
| Baking powder | 1 teaspoon |
| Baking soda | ½ teaspoon |
| Salt | ½ teaspoon |
| Eggs (room temperature) | 2 |
| Milk or buttermilk | 1 cup |
| Unsalted butter (melted) | ½ cup |
| Vanilla extract | 1 teaspoon |
| Raspberry jam | ¾ cup |
| Fresh raspberries (optional garnish) | As needed |
Instructions
- Preheat the oven to 350°F. Grease two 8-inch round cake pans.
- In a large bowl whisk together all-purpose flour, unsweetened cocoa powder, granulated sugar, baking powder, baking soda, and salt.
- In a separate bowl beat eggs with melted butter milk and vanilla extract until fully combined.
- Add wet mixture to dry ingredients. Stir gently until the batter is smooth.
- Divide batter evenly into prepared pans. Bake for about 25 minutes or until a toothpick inserted in the center comes out clean. Cool completely.
- Place one cake layer on a serving plate. Spread raspberry jam evenly on top. Set the second layer over the jam.
- Frost with a favorite chocolate frosting or dust with powdered sugar. For added flair garnish with fresh raspberries.
We love how the rich chocolate flavor pairs with tangy raspberry jam in this layered dessert. We slice through tender cake and discover a sweet ribbon of fruit that elevates every bite.
Equipment
We rely on a few essential tools to create our Chocolate Raspberry Torte Cake. Each item has a critical role in ensuring smooth and efficient preparation.
| Equipment | Quantity | Purpose |
|---|---|---|
| 8-inch round cake pans | 2 | Provide layers for our cake |
| Mixing bowls | 2 to 3 | Help us combine dry ingredients and wet ingredients |
| Hand mixer or stand mixer | 1 | Whips our batter for a tender crumb |
| Rubber spatula | 1 | Scrapes batter from the sides of the bowl and reduces waste |
| Offset spatula | 1 | Spreads frosting and raspberry filling in a smooth layer |
| Cooling rack | 1 | Keeps baked layers elevated for even airflow |
| Parchment paper | As needed | Prevents our cake from sticking to the pans |
| Measuring cups and spoons | 1 set | Provide accurate portions for every ingredient |
We also keep a fine-mesh sieve on hand to sift our flour and cocoa powder. We rely on stable cooling racks and a reliable oven thermometer for consistent results.
Ingredients
We gather these essentials to build our Chocolate Raspberry Torte Cake with bold flavors. We measure each component carefully for consistent texture and taste.
For The Cake Layers
| Ingredient | Amount |
|---|---|
| All-purpose flour | 1⅔ cups |
| Unsweetened cocoa powder | ¾ cup |
| Granulated sugar | 1½ cups |
| Baking powder | 1 teaspoon |
| Baking soda | ½ teaspoon |
| Salt | ½ teaspoon |
| Large eggs | 2 |
| Buttermilk | 1 cup |
| Vegetable oil | ¼ cup |
| Vanilla extract | 1 teaspoon |
| Hot water | ½ cup |
For The Raspberry Filling
| Ingredient | Amount |
|---|---|
| Fresh raspberries | 2 cups |
| Granulated sugar | ⅓ cup |
| Lemon juice | 1 tablespoon |
| Cornstarch | 1 teaspoon |
| Raspberry jam | ½ cup |
For The Ganache
| Ingredient | Amount |
|---|---|
| Semi-sweet chocolate | 8 ounces |
| Heavy cream | 1 cup |
| Unsalted butter | 2 tablespoons |
Directions
We craft our Chocolate Raspberry Torte Cake through clear, methodical steps. We maintain accuracy to ensure a moist, decadent result.
Prep
- Preheat the oven to 350°F
- Grease two 8-inch round cake pans with a thin layer of butter and line them with parchment
- In a large bowl sift all-purpose flour, unsweetened cocoa powder, baking powder, baking soda, and salt
- In a separate bowl whisk granulated sugar, eggs, buttermilk, vegetable oil, and vanilla extract until combined
- Gradually fold the dry mix into the wet ingredients until no lumps remain
- Stir in hot water to create a smooth batter
| Step | Duration |
|---|---|
| Prep | 15 minutes |
| Bake | 25 to 30 minutes |
| Assembly | 20 minutes |
Bake
- Divide the batter evenly between the prepared pans
- Bake for 25 to 30 minutes or until a toothpick inserted in the center shows a few moist crumbs
- Cool the cakes completely on a wire rack before proceeding
Assemble And Decorate
- Place one cake layer on a flat surface and spread a thin coat of raspberry jam
- Top the jam with the cooled raspberry filling and gently press to create an even layer
- Lay the second cake layer on top, face down to keep the surface level
- Drizzle warm chocolate ganache over the center and allow it to flow down the sides
- Smooth the ganache with an offset spatula then garnish with fresh raspberries and let it rest until set
Conclusion
We love how this Chocolate Raspberry Torte Cake unites two bold flavors in one elegant creation. It’s a sweet finale for any occasion and it always leaves guests asking for more.
We enjoy how each slice brings a smooth blend of indulgence and freshness. Let’s continue exploring exciting flavor combinations in our kitchens and delight in every crumb.
Frequently Asked Questions
What makes a chocolate raspberry torte special?
A chocolate raspberry torte combines rich chocolate cake layers with a tangy raspberry filling. The contrast of sweet and tart flavors creates a memorable taste, while the layered presentation looks elegant. This indulgent dessert is a showstopper for celebrations or special occasions, impressing guests with its moist texture and fruity ribbon.
Can I use frozen raspberries instead of fresh ones?
Yes. If fresh raspberries aren’t available, frozen raspberries are a convenient substitute. Be sure to thaw and drain them well before using. This helps control extra moisture in the cake, preserving its tender texture.
How do I ensure my cake layers are evenly baked?
Use the correct oven temperature by checking it with an oven thermometer. Prepare pans with parchment or cooking spray to prevent sticking. Bake each layer for the recommended time, then insert a toothpick to confirm doneness. If it comes out clean, the cake is ready.
Can I prepare and assemble this cake in advance?
Yes. You can bake the layers one day ahead and store them well-wrapped at room temperature. Prepare the raspberry filling and ganache when you’re ready to assemble. This approach saves time and keeps the cake fresh until serving.
Do I need a stand mixer to make this recipe?
No. A hand mixer works perfectly if you don’t have a stand mixer. As long as you can cream together wet ingredients and thoroughly blend the batter, your cake layers will be smooth and fluffy. A stand mixer is simply a convenient alternative.
How should I store the leftover torte?
Cover the cake with plastic wrap or store it in an airtight container. Keep it refrigerated to maintain freshness, especially if it has dairy-based frosting or fillings. Enjoy within three to four days for the best taste and texture.