Chocolate Raspberry Truffle Torte



  • Chocolate Cake Layers:
  • 2 2/3 cus granulated sugar
  • 3 large eggs
  • 1 Hershey’s Cocoa
  • 1 1/3 s sour milk
  • 1 1/3 s boiling water
  • 1 1/3 s vegetable oil
  • 2 2/3 s all-purpose flour
  • 1 tablespoon + 1 teaspoon baking soda
  • 1 tablespoon pure vanilla extract
  • Chambord Buttercream:
  • 3 s confectioner’s sugar
  • 5 tablespoons butter, softened
  • 3 to 4 tablespoons Chambord Liqueur (or any other raspberry liquer)
  • Pinch salt
  • 1/2 teaspoon pure vanilla extract
  • Raspberry Filling:
  • 1 (12 oz.) pkg. frozen raspberries, thawed
  • 1 teaspoon lemon juice
  • 3 tablespoons cornstarch, heaping
  • 1/2 water
  • 1/2 sugar
  • Chocolate Frosting:
  • 1 1/2 lbs. confectioner’s sugar
  • 1/2 Hershey’s Cocoa
  • 3 tablespoons butter, softened
  • 1 teaspoon pure vanilla extract
  • 1/2 plain vegetable shortening
  • 1/4 to 1/2 cup evaporated milk


Preheat oven to 350°. Grease and flour four 9″ round pans. In large bowl mix together 2 2/3 cups granulated sugar, oil, and eggs using electric mixer. In separate bowl, sift together flour, 1 cup Hershey’s Cocoa, and baking soda. Add dry mixture to wet and mix well. Scrape sides of bowl with spatula and add sour milk, 1 tablespoon vanilla, and boiling water. Mix until combined and pour evenly into prepared pans. Bake in preheated oven 25 minutes, or until toothpick inserted in center comes out clean. Remove from pans and allow to cool completely on wire racks.
In medium bowl, combine 3 cups confectioner’s sugar, salt, 5 tablespoons butter, and 1/2 teaspoon vanilla. Add Chambord by the tablespoon full and mix until spreadable consistency is achieved. Set aside.
In blender, combine thawed raspberries (and their juice), water, and lemon juice. Puree until all raspberries are liquefied. Add 1/2 cup granulated sugar and cornstarch and puree until both have completely dissolved. Pour
mixture into heavy bottom saucepan and heat to medium high over stove. Whisk mixture continuously (to prevent lumps) until thickened. Remove from heat and allow to cool completely.
In large bowl, sift together 1 1/2 lbs. confectioner’s sugar and 1/2 cup cocoa. Add 3 tablespoons butter, shortening, and 1 teaspoon vanilla. Add evaporated milk by the tablespoon full and mix until spreadable consistency is achieved.
To assemble torte, begin with a layer of chocolate cake. Spread top with thin layer of Chambord buttercream. Spread thin layer of raspberry filling on top of butter cream. Cover with another cake layer and repeat process two more times. Frost top and sides of cake with chocolate frosting. If desired, garnish with fresh raspberries and/or chocolate curls.


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