Raspberry-Fudge Fantasy Torte

Health score
4%
Raspberry-Fudge Fantasy Torte
195 min.
12
734kcal

Suggestions


Indulge in a delightful dessert experience with our Raspberry-Fudge Fantasy Torte, a show-stopping cake that combines the rich, velvety taste of chocolate with the vibrant freshness of raspberries. Perfect for special occasions or simply to satisfy your sweet tooth, this torte is sure to impress your family and friends.

Imagine layers of moist chocolate fudge cake, each one lovingly crafted and filled with a luscious raspberry-cream mixture that bursts with flavor. The combination of semisweet chocolate chips and fresh raspberries creates a harmonious balance that will leave your taste buds dancing with joy. Topped with a cloud of whipped cream and adorned with plump raspberries, this cake is not just a treat for the palate but also a feast for the eyes.

With a preparation time of just over three hours, this dessert is well worth the wait. The process of baking and assembling the layers is a labor of love that results in a stunning centerpiece for any gathering. Whether you're celebrating a birthday, hosting a dinner party, or simply treating yourself, the Raspberry-Fudge Fantasy Torte is the perfect way to elevate your dessert game. So gather your ingredients, roll up your sleeves, and get ready to create a masterpiece that will have everyone asking for seconds!

Ingredients

  • 0.7 cup semisweet chocolate chips miniature
  • box chocolate cake mix 
  • cup water 
  • 0.5 cup butter softened
  •  eggs 
  • cups whipping cream 
  • 0.3 cup powdered sugar 
  • 1.5 cups raspberries fresh
  • 0.3 cup raspberry jam seedless
  • 1.5 cups semisweet chocolate chips miniature

Equipment

  • bowl
  • frying pan
  • oven
  • knife
  • wire rack
  • hand mixer

Directions

  1. Heat oven to 350°F (325°F for dark or nonstick pan). Grease and lightly flour bottoms and sides of two 8- or 9-inch round pans.
  2. In small bowl, toss 2/3 cup chocolate chips with 1 tablespoon cake mix. In large bowl, 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. Stir in coated chocolate chips; pour into pans.
  3. Bake as directed on box for 8- or 9-inch rounds. Cool 10 minutes. Run knife around side of pans to loosen cakes; remove from pans to cooling rack. Cool completely, about 1 hour. Refrigerate layers 45 minutes for easier handling.
  4. In chilled large bowl, beat whipping cream and powdered sugar with electric mixer on high speed until soft peaks form. In medium bowl, gently stir together 1 cup of the raspberries and the preserves; fold in 1 1/2 cups of the whipped cream.
  5. Trim off rounded top of one layer. Slice each cake layer in half horizontally to make a total of 4 layers. Reserve untrimmed top layer.
  6. Place 1 layer, cut side up, on serving plate; spread with about 3/4 cup raspberry-cream mixture. Repeat with second and third layers. Top with reserved cake layer, cut side down. Frost side and top of cake with remaining whipped cream. Arrange remaining 1/2 cup raspberries over top of cake. Press 1 1/2 cups chocolate chips into side of cake. Store loosely covered in refrigerator.

Nutrition Facts

Calories734kcal
Protein4.32%
Fat62.58%
Carbs33.1%

Properties

Glycemic Index
6.75
Glycemic Load
3.73
Inflammation Score
-8
Nutrition Score
14.810000160466%

Flavonoids

Cyanidin
6.87mg
Petunidin
0.05mg
Delphinidin
0.2mg
Malvidin
0.02mg
Pelargonidin
0.15mg
Peonidin
0.02mg
Catechin
0.2mg
Epigallocatechin
0.07mg
Epicatechin
0.53mg
Epigallocatechin 3-gallate
0.08mg
Kaempferol
0.01mg
Quercetin
0.16mg

Nutrients percent of daily need

Calories:734.47kcal
36.72%
Fat:52.22g
80.35%
Saturated Fat:26.2g
163.74%
Carbohydrates:62.15g
20.72%
Net Carbohydrates:56.79g
20.65%
Sugar:39.75g
44.17%
Cholesterol:110.72mg
36.91%
Sodium:426.37mg
18.54%
Alcohol:0g
100%
Alcohol %:0%
100%
Caffeine:40.7mg
13.57%
Protein:8.11g
16.23%
Manganese:0.75mg
37.72%
Copper:0.72mg
35.9%
Phosphorus:272.87mg
27.29%
Iron:4.72mg
26.24%
Vitamin A:1299.76IU
26%
Magnesium:101.75mg
25.44%
Fiber:5.36g
21.44%
Selenium:13.45µg
19.22%
Vitamin B2:0.26mg
15.16%
Calcium:135.02mg
13.5%
Potassium:466.67mg
13.33%
Zinc:1.78mg
11.84%
Vitamin E:1.75mg
11.66%
Folate:34.15µg
8.54%
Vitamin D:1.17µg
7.81%
Vitamin K:7.55µg
7.19%
Vitamin B1:0.1mg
6.56%
Vitamin C:5.14mg
6.23%
Vitamin B5:0.56mg
5.57%
Vitamin B3:1.08mg
5.38%
Vitamin B12:0.28µg
4.66%
Vitamin B6:0.08mg
3.95%