My first attempt at baking this cake was a total fail. The second was not great, but better! A few people asked me for the recipe, so here we go! This is not super specific because I tend to make things up as I go along.
The cake still didn't come out quite perfect because I still didn't have a spring form pan. (I just borrowed a standard round from Sarah.) But it was much better than the first attempt.
CHOCOLATE RASPBERRY TORTE RECIPE
Ingredients
Dark Chocolate Cake Mix (I use Duncan Hines Devil's Food)
Heavy Whipping Cream (2 cartons of the standard size)
Pint of Fresh Raspberries
Raspberry Jam
A good quality dark chocolate (I use ghiradelli)
Round cake pan
I use a standard chocolate cake mix to start. I don't feel it's worth the effort to actually make the cake part from scratch, especially considering how much work the rest of the cake it.
I use a Devil's Food Duncan Hines- or whatever the richest, darkest, chocolatiest cake mix I can find is. Follow package directions for baking.
When mixing the cake, I dumps broken pieces of chocolate in the batter at random. Not a ton- maybe the equivalent of a candy bar.
Bake cake in two 9 inch rounds. Let cool, then cut off the tops (to make them flat) and then cut one layer in half horizontally (splitting it into two round layers) (to make 3 layers- one full size layer, and one layer split in two. There usually isn't enough batter to do 4 layers because one of the rounds is inevitably too thin.)
Spread some thick raspberry jam on top of two of the layers. Let it sit in the fridge a day or so to soak in. You can even make some light cut marks on the tops of the layers to help it soak in a little.
On another day, make the raspberry mousse. I take heavy whipping cream and whip until almost stiff in the mixer. Add some powered sugar, fresh raspberries, and a small amount of raspberry jam for flavor. Be careful- if your jam is runny, it will turn the mousse in to liquid. Make sure it stays STIFF.
Put mousse into a pastry bag or a ziplock (cut off the corner of the bag to turn into a ghetto pastry bag) and then pipe a gutter around the edge of the cake. Then pipe the filling across the rest of the layer.
Stack layers/pipe more.
Your top layer should just be cake, no raspberry, no mousse.
Stick back in the fridge, ideally for a few hours or even a day.
Then make the ganche. You can just google a recipe, but all we did was slowly heat more heavy whipping cream on the stove to a simmer/boil. Then we dumped it into a bowl of high quality chocolate chips (we used ghiradelli) and let it sit. (DO NOT STIR). After 10 minutes, stir.
Then you just dump it on the cake and swirl it and smear it around until it's pretty and the cake is totally covered. You might have to do a few layers of ganache to make it attractive. Store in fridge. The longer it sits, the more the raspberry flavor blooms into the cake.
Enjoy!
...PS If you stick your cake in the freezer to speed things along, be sure you don't smash it into the ceiling of your freezer.
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