Prep Time1m
Cook Time 35m
Ready Time 270m
Yield 12 to 14 servings

INGREDIENTS

CAKE

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 Vegetable Oil

1 teaspoon vanilla extract

3 large eggs

1 cup miniature semi-sweet chocolate chips

GANACHE

1 cup (6 oz. pkg.) semi-sweet chocolate chips, chopped

1/2 cup heavy cream

1 tablespoon butter

RASPBERRY CREAM

1 (10 oz.) package frozen raspberries in syrup, thawed

2 tablespoons sugar

4 teaspoons cornstarch

1/2 cup heavy cream, whipped

PREPARATION DIRECTIONS

Step 1

HEAT oven to 350°F. Spray two 9-inch round or heart-shaped cake pans with flour no-stick cooking spray.

Step 2

BEAT 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 3

BAKE 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 4

COMBINE 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 5

BEAT chilled mixture with spoon or electric mixer until thick and creamy and of desired spreading consistency.

Step 6

PLACE 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 7

COOK 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 8

PLACE 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.

Nutritional Information Per Serving

Serving Size (1 slice, 1/12 of torte), Calories 350 (Calories from Fat 190), Total Fat 21g (Saturated Fat 11g, Trans Fat g), Cholesterol 60mg, Sodium 200mg, Total Carbohydrate 41g (Dietary Fiber 3g, Sugars 29g), Protein 3g, Potassium mg, thiamine mg, Riboflavin mg, niacin mg, Folate mg, Vitamin B6 mg, Vitamin B12 mcg, Vitamin A mg, Vitamin C mg, Vitamin D mg, Calcium mg, Iron mg.

*Percent Daily Values are based on a 2,000 calorie diet.

* Ensure all recipe ingredients are gluten free by referencing the ingredient labels, as products may vary. If uncertain, contact the ingredient manufacturer.

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