Raspberry-Fudge Fantasy Layer Torte with Chocolate Chips
A stunning four-layer chocolate fudge cake filled with fresh raspberry cream and covered in whipped cream frosting. Each slice reveals layers of rich chocolate cake studded with miniature chocolate chips, bright raspberry-preserve filling, and fluffy whipped cream. Perfect for special celebrations or when you want to impress dinner guests, this torte combines the classic pairing of chocolate and raspberries in an elegant presentation. The cake layers are chilled for easier handling and assembly, while chocolate chips pressed into the sides create a beautiful textured finish that makes this dessert as visually appealing as it is delicious.
Ingredients
- ⅝ cup miniature semisweet chocolate chips
- 1 box Betty Crocker Super Moist Chocolate Fudge Cake Mix
- 1 cup water
- ½ cup butter or margarine, softened
- 3 eggs
- 3 cups whipping cream
- ⅓ cup powdered sugar
- 1 ½ cups fresh raspberries
- ⅓ cup seedless raspberry preserves
- 1 ½ cups miniature semisweet chocolate chips
Instructions
- 1
Heat oven to 350°F (325°F for dark or nonstick pan) and grease and lightly flour bottoms and sides of two 8- or 9-inch round pans
- 2
Toss 2/3 cup chocolate chips with 1 tablespoon cake mix in small bowl
- 3
Beat remaining cake mix, water, butter and eggs with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally
- 4
Stir in coated chocolate chips and pour into prepared pans
- 5
Bake as directed on box for 8- or 9-inch rounds
- 6
Cool 10 minutes then run knife around side of pans to loosen cakes and remove from pans to cooling rack
- 7
Cool completely, about 1 hour, then refrigerate layers 45 minutes for easier handling
- 8
Beat whipping cream and powdered sugar with electric mixer on high speed until soft peaks form in chilled large bowl
- 9
Gently stir together 1 cup raspberries and preserves in medium bowl, then fold in 1 1/2 cups whipped cream
- 10
Trim off rounded top of one layer and slice each cake layer in half horizontally to make 4 layers total, reserving untrimmed top layer
- 11
Place 1 layer cut side up on serving plate and spread with about 3/4 cup raspberry-cream mixture
- 12
Repeat layering with second and third layers
- 13
Top with reserved cake layer cut side down
- 14
Frost side and top of cake with remaining whipped cream
- 15
Arrange remaining 1/2 cup raspberries over top of cake
- 16
Press 1 1/2 cups chocolate chips into side of cake
- 17
Store loosely covered in refrigerator
Tips
Chill the mixing bowl and beaters before whipping cream for better volume and stability.
Refrigerate the cake layers before assembly to make them easier to slice and handle without cracking.
Press chocolate chips gently into the frosted sides to ensure they adhere without disturbing the whipped cream underneath.
Good to Know
Store loosely covered in refrigerator
Cake layers can be baked and frozen up to 1 month ahead, or assembled torte can be made 1 day ahead
Serve chilled, cut with sharp knife wiped clean between slices
Common Mistakes
Chill cake layers before slicing to avoid cracking
Beat cream only to soft peaks to avoid overwhipping
Use gentle pressure when pressing chocolate chips to avoid disturbing frosting
Substitutions
Dairy-Free Swaps
General Alternatives
FAQ
Can I make this torte ahead of time?
Yes, you can bake the cake layers up to 1 month ahead and freeze them, or assemble the entire torte up to 1 day before serving. Keep refrigerated until ready to serve.
What if I don't have two round pans?
You can bake the batter in one 9x13 inch pan, then cut it into rounds using a large bowl as a template, or bake in batches using one pan.
How long will this torte keep in the refrigerator?
The assembled torte will keep well covered in the refrigerator for up to 3 days, though it's best served within 1-2 days for optimal texture.