Rasberry Fudge Torte

Total Time: 1 hr 30 mins Preparation Time: 1 hr Cook Time: 30 mins

Ingredients

• 1 (18 1/4 ounce) box devil's food cake mix
• 1 cup sour cream
• 3/4 cup water
• 3 eggs
• 1/3 cup canola oil
• 1 teaspoon vanilla extract
• 1 cup semi-sweet chocolate chips, miniature
• 1 cup semi-sweet chocolate chips
• 1/2 cup heavy whipping cream
• 1 tablespoon butter
• 10 ounces frozen raspberries, thawed
• 3 tablespoons sugar
• 4 teaspoons cornstarch
• 1/2 cup heavy whipping cream, whipped
• fresh raspberry (optional)

Recipe

• 1 cake:.
• 2 in large bowl, combine cake mix, sour cream, water, eggs, oil and vanilla.
• 3 beat on medium for 2 minutes.
• 4 fold in miniature chips.
• 5 pour into three greased and floured 9" round baking pans.
• 6 bake at 350 for 25-30 minutes or until a toothpick inserted near the center comes out clean.
• 7 cool for 10 minutes before removing from pans to wire racks to cool completely.
• 8 ganache:.
• 9 place chocolate chips in small bowl
• 10 in small saucepan, bring cream just to a boil.
• 11 pour over chocolate; whisk until smooth.
• 12 stir in butter.
• 13 transfer to small bowl; cover and refrigerate until mixture reaches a spreading consistency, stirring occasionally.
• 14 rasberry cream:.
• 15 mash and strain raspberries.
• 16 combine suar and cornstarch; stir in rasberry juice.
• 17 bring to a boil, cook and stir over low heat for 1-2 minutes until thickened.
• 18 cover and refrigerate for 30 minutes.
• 19 fold in whipped cream.
• 20 assemble:.
• 21 place on cake layer on a serving plate; spread with half of ganache.
• 22 top with second cake layer; spread with raspberry cream.
• 23 top with remaining cake layer; spread with remaining ganache.
• 24 garnish with raspberries if desired.
• 25 cover and store in refrigerator.