Prep Time 1m
Cook Time 35m
Ready Time 270m
Yield 12 to 14 servings

  • Pillsbury™ Baking Spray with Flour
  • 1 package Pillsbury™ Moist Supreme® Devil's Food Premium Cake Mix
  • 1 cup sour cream
  • 3/4 cup water
  • 1/3 cup Crisco® Pure Vegetable Oil
  • 1 teaspoon vanilla extract
  • 3 large eggs
  • 1 cup miniature semi-sweet chocolate chips
  • 1 cup (6 oz. pkg.) semi-sweet chocolate chips, chopped
  • 1/2 cup heavy cream
  • 1 tablespoon butter
  • 1 (10 oz.) package frozen raspberries in syrup, thawed
  • 2 tablespoons sugar
  • 4 teaspoons cornstarch
  • 1/2 cup heavy cream, whipped
Preparation Directions
  • Step 1Heat oven to 350°F. Spray two 9-inch round or heart-shaped cake pans with flour no-stick cooking spray.
  • Step 2Beat cake mix, sour cream, water, oil, vanilla and eggs in large bowl on low speed until moistened. Beat 2 minutes at medium speed. Fold in chocolate chips. Pour into prepared pans.
  • Step 3Bake 30 to 40 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes. Remove from pans. Cool 1 hour or until completely cooled. Wrap and freeze one cake layer for a later use. Make ganache while cake is cooling.
  • Step 4Combine chocolate and 1/2 cup heavy cream in small saucepan. Heat over low heat until chocolate is melted and mixture is smooth and creamy, stirring constantly. Remove from heat. Stir in butter. Refrigerate 1 to 1 1/2 hours or until cold, stirring occasionally.
  • Step 5Beat chilled mixture with spoon or electric mixer until thick and creamy and of desired spreading consistency.
  • Step 6Place strainer over small saucepan. Pour raspberries into strainer. Press raspberries through strainer with back of spoon to remove seeds; discard seeds. Stir sugar and cornstarch into raspberries until smooth.
  • Step 7Cook over low heat until mixture is bubbly and thickened, stirring constantly. Boil 1 minute. Place wax paper or plastic wrap over surface of mixture. Refrigerate 30 minutes or until chilled. Fold in whipped cream.
  • Step 8Place cake layer, top side down, on serving plate. Spread with a thin layer of ganache. Top with raspberry cream, spreading to within 1/2-inch of edge. Frost sides of torte with about half of the ganache. Pipe remaining ganache around top edge. Refrigerate 1 hour before serving. Store in refrigerator.
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