Raspberry Tart's Raspberry Chocolate Torte

Description

Source: The Unofficial Strawberry Shortcake Cookbook - A.K. Whitney

Raspberry Tart is one of Strawberry's close friends. Over the years, she has gone from being called Raspberry Tart to Raspberry Torte and then back again. This Raspberry Chocolate Torte celebrates those little idiosyncrasies that keep like in and out of Strawberryland interesting, with its light chocolate cake, rich ganache topping, and berry cream filling.

Serves 8

Ingredients

• 1 3/4 cups plus 2 tablespoons all-purpose flour, divided
• 2 cups granulated sugar
• 3/4 cup cocoa powder
• 1 1/2 teaspoons baking powder
• 1 1/2 teaspoons baking soda
• 1 teaspoon salt
• 1 teaspoon ground cinnamon
• 2 large eggs
• 1 cup 2% milk
• 1/2 cup vegetable oil
• 2 teaspoons vanilla extract
• 1/4 cup freshly brewed espresso or very strong coffee
• 3/4 cup boiling water
• 1/2 cup heavy whipping cream
• 1 tablespoon confectioners' sugar
• 2 tablespoons raspberry preserves
• 12 ounces bittersweet chocolate, finely chopped
• 1 1/2 cups heavy cream
• 2 teaspoons raspberry liqueur
• 1 cup fresh raspberries

Directions

1. To make Cake: Preheat oven to 350°F.
2. Grease two 8" cake pans with butter and dust each pan with 1 tablespoon flour.
3. Whisk together sugar, remaining 1 3/4 cups flour, cocoa powder, baking powder, baking soda, salt, and cinnamon in a large bowl.
4. Stir in eggs, milk, vegetable oil, and vanilla.
5. Stir in coffee and boiling water.
6. Divide batter evenly among prepared pans and bake 30-40 minutes until a toothpick inserted in center comes out clean.
7. Cool 10 minutes in pans, then remove from pan onto a wire rack and cool completely, 45-60 minutes, before filling and topping.
8. To make Filling: Whip cream into soft peaks in a chilled medium bowl.
9. Add sugar, and continue whipping until stiff peaks appear.
10. Fold in raspberry preserves.
11. To make Topping: Place chocolate in a medium heatproof bowl.
12. Place cream in a small saucepan and heat over medium heat until little bubbles from on the sides, about 3 minutes.
13. Do not let it boil.
14. Pour hot cream over chocolate and stir until mixture is smooth and glossy.
15. Stir in liqueur.
16. Let cool and thicken 45 minutes before using.
17. Spread Filling on 1 Cake, then top with second Cake.
18. Pour Topping onto Cake and spread evenly over top and sides.
19. Garnish with raspberries.
20. Refrigerate 30 minutes before serving.