Hello all! I’m traveling this week in California and so I figured I can’t very well skip Torte Tuesday just because I’m on vacation, so this guest post is perfect! This recipe and post was created by my blogging bestie, Phi from The SweetPhi Blog. I love her photography, don’t you? Ok, that’s enough from me, I’m handing it off to my girl Phi….
Chocolate raspberry cake (ahem…*torte*) with raspberry whipped cream filling and chocolate frosting
Hello readers of Order in the Kitchen, my name is Philia (Phi for short) and I blog over at the SweetPhi blog and I am so excited to be guest posting for Lynn today for Torte Tuesday!
A little bit of a back story – Lynn and I met at a blogging conference last year and have been super close ever since. I can’t even tell you the amount of time we spend talking, texting, and social media-ing. It was so much in fact, that I had to change my phone plan for more minutes and more data. Stop talking to Lynn? That was clearly not an acceptable alternative! My husband calls my phone my ‘Lynn communication device’ … I think you’re starting to see the magnitude of our friendship and communication level.
When Lynn started doing Torte Tuesdays I squealed with excitement. I LOVE series! I have a series called Five Ingredient Fridays (every Friday I post a recipe with 5 ingredients or less) and one of the things I love most about Order in the Kitchen is all the fun legal-themed series.
Fee Simple Fridays? Sign me up!
Present Sense Impressions? I’m game!
So as Lynn and I were talking about a torte she was making for the series, I told her all about how I loooooved tortes and how “aren’t fancy cakes the best?” She just kind of said “umhm” and we kept talking about tortes.
One would have thought that as I food blogger I would have known the difference between a cake and a torte, but let me tell you, I did not.
I was under the impression that a torte was another way of describing fancy cakes, the kind that one can only get at Parisian bakeries or have fancy layers and/or toppings. Ooooops. Luckily, I have Lynn in my life, Lynn the lawyer who so graciously explained what tortes are to me, otherwise until this day I would probably have been embarrassing myself telling people about ‘tortes’ when I was really talking about ‘cakes’
As Lynn points out in her description of Torte Tuesdays a “Torte, with an “e” is “a rich cake, especially one containing little or no flour.”
Well, that is a far cry from what I thought, and to this day we still laugh at how I did not know that.Today, for Torte Tuesday (in a nod to our inside joke of me learning what a torte was) I’m sharing the recipe for a super-rich and ultra-decadent chocolate and raspberry cake with raspberry whipped cream filling and a chocolaty frosting. It is one of my all-time favorite cakes. It is super fancy, and has smooth chocolate flavors that are complimented perfectly by the gentle tartness of the raspberries. THIS is the cake that my family requests I make for holidays and parties (they say ‘can you make the chocolate raspberry torte’ when requesting it…so I blame my not knowing on them, thanks mom – lol!)As this post goes live, I actually have the pleasure of being on a trip with Lynn! I’m sure we’re both posting up a storm on social media, so be sure to follow us! Lynn on Instagram, Phi on Instagram, and if you haven’t already seen, Lynn guest posted a delicious 5 ingredient carbonara pasta on my blog last week that is definitely worth checking out
- 3oz semi-sweet chocolate
- 1 ½ cups hot brewed coffee
- 3 cups sugar
- 2 ½ cups flour (all-purpose)
- 1 ½ cups unsweetened cocoa powder
- 2 tsp baking soda
- 1 tsp baking powder
- 1 tsp salt
- 3 large eggs
- ¾ cup vegetable oil
- 1 ½ cups buttermilk
- 1 Tbs vanilla extract
- 1 cup heavy whipping cream
- 1 cup raspberry preserves, seedless
- 8oz semi-sweet chocolate
- ½ cup heavy cream
- 2 Tbs butter
- 1 Tbs sugar
- 1 Tbs corn syrup
- Fresh strawberries
- Chocolate pieces
- For the cake -
- Preheat oven to 350. Line the bottom of two springform pans with parchment paper and spray with cooking spray and set aside.
- In a microwave safe bowl melt the chocolate in 30 second intervals, stirring in between, until the chocolate has melted (mine usually takes about a minute and a half.)
- Then in the bowl of a stand mixer (or with a hand mixer in a big bowl) pour hot coffee and sugar and beat on medium speed until combined. When chocolate is done melting, use a spatula and pour it into the bowl and mix.
- In a separate bowl combine all the dry ingredients (flour, cocoa powder, baking soda, baking powder and salt and stir to combine.
- In a separate bowl combine all the wet ingredients (eggs, oil, buttermilk, and vanilla extract) and whisk to combine.
- Now, alternating between the wet and dry ingredients, pour ⅓ of the mixture into the bowl of the stand mixer containing the coffee/sugar/chocolate mixture. In between pouring in thirds of the dry and wet ingredients, scrape down the sides of the bowl with a spatula.
- Divide the batter between the two prepared springform pans and bake for 40-50 minutes, or until a toothpick comes out clean (I always set my springform pans on a baking sheet in case of dripping when baking).
- When cakes are done baking, remove from oven and allow to completely cool before cutting/frosting.
- To make the filling simply whip the whipped cream and raspberry preserves together until fluffy.
- To make the frosting simply combine all the ingredients over medium-low heat and stir to combine until all the ingredients melt together, then allow to cool for at least half an hour or longer – the frosting will harden a little to a semi-soft and malleable consistency.
- To assemble the cake, run a sharp knife over the top of the cakes horizontally so that the top of the cake is flat (discard remnants). Cut each cake in half (horizontally so that each cake forms two layers).
- Place one layer of cake on a serving dish then spoon ⅓ of the raspberry whipped cream on top and smooth it out, then place another layer of cake on, and spread ⅓ of the raspberry whipped cream on, smooth it out, then place another layer of cake on and spread remaining ⅓ of raspberry whipped cream on and place final layer of cake on. Run a spatula around the cake sides to make sure that there are no bulges of whipped cream.
- With a spatula smooth and spread the frosting on, then garnish with fresh raspberries and chocolate chunks if desired. All the components of this cake can be made ahead of time and then assembled day of ☺