This special-occasion cake impresses all who see and taste it. People are surprised to hear this torte starts with a simple cake mix…they’re sure I bought it at a bakery.

 

  • Total Time
    Prep: 30 min. + chilling Bake: 25 min. + cooling
  • Makes

    12 servings

    Ingredients

    • 1 package devil’s food cake mix (regular size)
    • 1 cup sour cream
    • 3/4 cup water
    • 3 large Eggland’s Best eggs
    • 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

    Directions

    • 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 one 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. Top with raspberries, mint and confectioners’ sugar.

    Nutrition Facts

    1 piece: 544 calories, 31g fat (15g saturated fat), 95mg cholesterol, 377mg sodium, 62g carbohydrate (43g sugars, 4g fiber), 6g protein.