September 12, 2020

Raspberry Torte with Chocolate Ganache

Raspberry Torte with Chocolate Ganache is a three layer vanilla cake filled with raspberry jam and topped with chocolate ganache and fresh raspberries. And, since I think all cake should be accompanied by ice cream, this torte is served with raspberry ice cream!

The Equipment You’ll Need

A 15x10x1 baking pan-You’ll need this for baking the cake.
Wax Paper- You’ll need this for lining your pan.
An Electric Mixer- I beat the batter in my Kitchen Aid.
A Food Processor- You’ll use this to smooth out your jam.
A Food Scale- I use this to weigh my flour, sugar, and chocolate. Properly weighed ingredients keeps my cake light and fluffy.

The Ingredients You’ll Need for Raspberry Torte with Chocolate Ganache

Cake Flour- You’ll need regular cake flour, not self-rising.
Raspberry Preserves- You’ll need this to fill the cake.
Bittersweet Chocolate- You’ll need this to make the ganache. You can also use semisweet chocolate. I ended up mixing the two this time, and it turned out great.
Fresh raspberries- These really make the cake look beautiful.
Ice Cream- I like to use Hagan Daz White Chocolate Raspberry Truffle with this torte.

How I Made This Torte

I wrote this cake recipe, specifically to have an easy torte to make.
First, I softened my butter. This is very important, for properly creaming the butter and sugar.
Next, I sifted together my dry ingredients using a sieve. This is very important, since it keeps the cake from tasting like pure baking powder.
Then, I carefully mixed the batter, taking care to scrape the sides of the bowl, so no flour streaks remained.
Next, I baked the cake and made the ganache. I was careful to take the cream off the stove as soon as it started to simmer.
Finally, I trimmed the edges off the cake and stacked the layers. I spread on the ganache, and arranged the raspberries.

School started here in New York this week, so I made this cake to celebrate the start of a great new school year. I served it at the end of a big family dinner, and it was a big hit. This Raspberry Torte with Chocolate Ganache is a super fun and easy cake to make. I hope you’ll try it soon, to celebrate one of the important occasions in your life!

Raspberry Torte with Chocolate Ganache

Three layered vanilla cake filled with raspberry jam and topped with chocolate ganache and fresh raspberries and raspberry ice cream.

Print Recipe Pin Recipe

Prep Time 30

Cook Time 25

cooling time 30

Total Time 1 25

Course Dessert

Cuisine American

Servings

Equipment

15x10x1 baking pan

Ingredients

1 cup softened unsalted butter
4 eggs
2 cups sugar (395g)
3 cups cake flour (336g)
2 tsp. baking powder
½ tsp. salt
1 cup whole milk
1 tsp. vanilla
½ cup raspberry preserves, pureed in food processor
1 cup fresh raspberries
7 ounces bittersweet chocolate (200g), very finely chopped
½ cup heavy cream
1 quart raspberry ice cream

Instructions

Preheat the oven to 350 degrees. Grease a 15x10x1 baking pan with vegetable shortening, and then cover it with wax paper. Grease and flour the wax paper, and then shake off the excess flour.
In a large mixing bowl, cream together the butter and sugar, until the mixture is fluffy.
Add the eggs one at a time, beating well after each addition.
In a second bowl, sift together the flour, baking powder, and salt.
Add half the flour to the butter mixture, and beat until combined. Add the milk and vanilla, and beat until combined. Add the rest of the flour mixture and beat until combined.
Fill the pan and bake for 25 minutes, or until the center springs back when touched.
Let the pan cool on a wire rack for 10 minutes, and then invert the pan onto a rack, and let the cake cool for thirty minutes.
Make the ganache: Heat the cream in a two quart saucepan, just until it begins to simmer. Pour it over the chocolate, and then stir until a thick ganache is formed.
Cut the two short ends off the cake, and then cut the cake into three even rectangles. Layer the cake, spreading jam between the two bottom layers. Coat the top and sides of the cake with ganache, and then decorate with raspberries. Serve with ice cream.