Everyone was invited to make a dessert for the live auction held during ‘Brinner’. This torte sold for 30 bucks. Although I didn’t get a slice since it was a donation, I used some of the extra cake and leftover sauces to create a couple of servings of a trifle version with all the same flavors. Yum!! Either way, torte or trifle, this classic combination of chocolate and raspberry is a winner. The Young Women ages 12-18 at church are spending a week at Girl’s Camp this summer and to raise funds decided to host the congregation for auction and ‘Brinner’. That’s code for ‘Breakfast for Dinner’. The auction was Saturday evening so winners went home with gourmet desserts for their Easter Sunday Dinner.
Recipe: Chocolate Raspberry Torte
Prep Time: 35 Minutes | Inactive Time: 4 Hours | Cook Time: 40 Minutes | Yield: 10 Servings | Level: Moderate
- 2 Duncan Hines Dark Chocolate Fudge Cake mixes
- 2 2/3 cups water
- 6 eggs
- 1 cup vegetable oil
- 1 1/3 cup raspberry jam
- 2 tsp water
- 4 oz cream cheese, softened
- 1/3 cup marshmallow cream
- 1 1/2 cups powdered sugar
- 3/4 cup Cool Whip
- 1 1/2 cups powdered sugar
- 2 Tbsp cocoa
- 3 Tbsp butter, softened
- 2-3 Tbsp milk
- 4 oz fresh raspberries
Special Equipment – 2 9 x 13 cake pans
1 Preheat oven to 350 degrees.
2 Prepare 2 9 x 13 baking pans lined with enough parchment to hang over on each side.
3 Mix and bake the cakes with water, eggs and oil according to the directions on the box. Lift out each cake with the parchment handles and cool on racks.
4 Using the heart of the cakes, cut a 7 1/2 -8 inch square out of the middle of each cake reserving the cakes pieces for trifle or snacking cake. Then cut each square in half crosswise to create 2 layers each for a total of 4 layers.
5 Prepare the Raspberry Sauce by combining jam and water in a small bowl.
6 Prepare the Cream Sauce by combining cream cheese and slowly adding the marshmallow to avoid lumps. Mix in the sugar and then the cool whip.
7 Prepare the Chocolate Buttercream by combining the sugar and cocoa then work in butter. Add milk until it becomes the spreading consistency of frosting.
8 Place one cake layer on a large platter, spread with 1/3 of the Raspberry Sauce, cover with 1/3 of the Cream Sauce and swirl to marbleize while spreading. Repeat 2 more times.
9 Top with the final cake layer and carefully spread with the Chocolate Buttercream. Arrange the fresh raspberries on top. Chill 4 hours to set the layers.
Trifle – In a large glass dish (or individual parfaits) layer cubed cake, cream and raspberry fillings, fresh raspberries and chocolate frosting (thinned with a little extra milk).
- Exchange raspberries for strawberries to make a chocolate strawberry torte.
Inspiration – Saucy Cuisine Kitchen
Cook with Sauces
Written by Helen Horton
Photographs by Helen Horton
Updated: May 17, 2012