Raspberry Fudge Torte

[nverland]

Raspberry Fudge Torte

Ingredients
1 package devil’s food cake mix (regular size)
1 cup (8 ounces) sour cream
¾ cup water
3 eggs
1/3 cup canola oil
1 teaspoon vanilla extract
1 cup miniature semisweet chocolate chips

GANACHE:
1 cup (6 ounces) semisweet chocolate chips
½ cup heavy whipping cream
1 tablespoon butter

RASPBERRY CREAM:
1 package (10 ounces) frozen sweetened raspberries, thawed
3 tablespoons sugar
4 teaspoons cornstarch
½ cup heavy whipping cream, whipped
Fresh raspberries and mint, optional

Directions
In a large bowl, combine the cake mix, sour cream, water, eggs, oil and vanilla; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Fold in miniature chips.

Pour into three greased and floured 9-in. round baking pans. Bake at 350° for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.

For ganache, place chocolate chips in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate; whisk until smooth. Whisk in butter. Chill until mixture reaches spreading consistency, stirring occasionally.

For raspberry cream, mash and strain raspberries, reserving juice; discard seeds. In a small saucepan, combine sugar and cornstarch; stir in raspberry juice. Bring to a boil, cook and stir over low heat for 1-2 minutes or until thickened. Place in a bowl; chill for 30 minutes. Fold in whipped cream.

Place one cake layer on a serving plate; spread with half of the ganache. Top with second cake layer and the raspberry cream. Top with remaining cake layer; spread with remaining ganache. Store in the refrigerator. Yield: 12 servings.

Nutritional Facts
1 serving (1 piece) equals 544 calories, 31 g fat (15 g saturated fat), 95 mg cholesterol, 377 mg sodium, 62 g carbohydrate, 4 g fiber, 6 g protein.