Why recepie famous for?
Special-occasion cake impresses all who see and taste it. People are surprised to hear that this torte starts with a simple cake mix
Ingredients
1 package devil's food cake mix (regular size)
1 cup sour cream
3/4 cup water
3 large eggs, room temperature
1/3 cup canola oil
1 teaspoon vanilla extract
1 cup miniature semisweet chocolate chips
GANACHE:
1 cup (6 ounces) semisweet chocolate chips
1/2 cup heavy whipping cream
1 tablespoon butter
RASPBERRY CREAM:
1 package (10 ounces) frozen sweetened raspberries, thawed
3 tablespoons sugar
4 teaspoons cornstarch
1/2 cup heavy whipping cream, whipped
Fresh raspberries, mint and confectioners' sugar, optional
Instructions
In a large bowl, combine the cake mix, sour cream, water, eggs, oil and vanilla; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Fold in miniature chips.
Pour into three greased and floured 9-in. round baking pans. Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
For ganache, place chocolate chips in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate; whisk until smooth. Whisk in butter. Chill until mixture reaches spreading consistency, stirring occasionally.
For raspberry cream, mash and strain raspberries, reserving juice; discard seeds. In a small saucepan, combine sugar and cornstarch; stir in raspberry juice. Bring to a boil, cook and stir over low heat for 1-2 minutes or until thickened. Place in a bowl; chill for 30 minutes. Fold in whipped cream.
Place 1 cake layer on a serving plate; spread with half of the ganache. Top with second cake layer and the raspberry cream. Top with remaining cake layer; spread with remaining ganache. Store in the refrigerator. If desired, top with raspberries, mint and confectioners' sugar.
Nutrition Facts
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