Email to Bones      

Recipe Categories: billk54's HOME PAGEAPPETIZERS Appetizers_2 BBQ BEVERAGES Beverages_2 Biscuits BREAD Bread_2 Bread_3 BREAKFAST Breakfast_2 Breakfast_Fruit CAKESandPIES Cakes_Pies_4 Cakes_Pies_6 Cakes__Pies_2 Cakes__Pies_3 Cake_Pies_5 CANDY CASSEROLES Casseroles_2 Chicken Chicken_2 Chicken_Wings Chinese Christmas Christmas_2 COOKIES Cookies_2 Cookies_3 CookingTerms Cooking_Tips Cookout CROCKPOT Crockpot_2 DESSERTS Desserts_2 Desserts_3 DIABETIC Dips Doughnuts EasterBread EGGS ETHNIC FISHandSEAFOOD FoodSubstitutes FROSTINGS Gelato Gifts_in_a_Jar Italian Italian_2 JAMSandJELLIES LOWFAT Magic_Bullet_Recipes MARINADES Measurements MEATS Meats_2 Misc Pampered_Chef_Recipes PASTA PASTASALAD PASTRIES Pastry_Crusts Pickles PIZZA Potatoes POULTRY RICE SALADandDRESSING Salads_Dressings_2 SANDWICHES SAUCES Seasining SNACKS SOUPSandSTEWS Spreads Stuffing Trifle VEGETABLES

Chocolate Raspberry Truffle Torte




Source of Recipe


Internet


List of Ingredients




Chocolate Cake Layers:
2 2/3 cup granulated sugar
3 large eggs
1 cup Hershey’s Cocoa
1 1/3 cup sour milk
1 1/3 cup boiling water
1 1/3 cup vegetable oil
2 2/3 cup all-purpose flour
1 Tbsp. + 1 tsp. baking soda
1 Tbsp. Pure vanilla extract

Chambord Buttercream:
3 cup confectioner’s sugar
5 Tbsp. butter, softened
3-4 Tbsp. Chambord Liqueur (or any other raspberry liquer)
Pinch salt
¼ tsp. pure vanilla extract
Raspberry Filling:
12 oz. frozen raspberries, thawed
1 tsp. lemon juice
3 Tbsp. cornstarch, heaping
½ cup water
¾ cup sugar

Chocolate Frosting
1 ½ lbs. confectioner’s sugar
½ cup Hershey’s Cocoa
3 Tbsp. butter, softened
1 tsp. pure vanilla extract
½ cup plain vegetable shortening
½ - ¾ cup evaporated milk


Recipe



Preheat oven to 350°F. Grease and flour four 9” round pans. In a large bowl mix together 2 2/3 cup granulated sugar, oil, and eggs using an electric mixer. In a separate bowl, sift together flour, 1 cup Hershey’s Cocoa, and baking soda. Add dry mixture to wet and mix well. Scrape sides of bowl with a spatula and add sour milk, 1 Tbsp. vanilla, and boiling water. Mix until combined and pour evenly into prepared pans. Bake in preheated oven for 25 minutes, or until a toothpick inserted in center comes out clean. Remove from pans and allow to cool completely on wire racks.

In a medium bowl, combine 3 cups confectioner’s sugar, salt, 5 Tbsp. butter, and ¼ tsp. vanilla. Add Chambord by the tablespoon full and mix until a spreadable consistency is achieved. Set aside.

In a blender, combine thawed raspberries (and their juice), water, and lemon juice. Puree until all raspberries are liquefied. Add ¾ cup granulated sugar and cornstarch and puree until both have completely dissolved. Pour mixture into a heavy bottom saucepan and heat to medium high over stove. Whisk mixture continuously (to prevent lumps) until thickened. Remove from heat and allow to cool completely.

In a large bowl, sift together 1 ½ lbs. confectioner’s sugar and ½ cup cocoa. Add 3 T. butter, shortening, and 1 tsp. vanilla. Add evaporated milk by the tablespoon full and mix until a spreadable consistency is achieved.

To assemble torte, begin with a layer of chocolate cake. Spread top with a thin layer of Chambord buttercream. Spread a thin layer of raspberry filling on top of butter cream. Cover with another cake layer and repeat process two more times. Frost top and sides of cake with chocolate frosting. If desired, garnish with fresh raspberries and/or chocolate curls. Serves 16.