Wednesday, January 4, 2012

Devil's Food Torte with Raspberries

Paul had a birthday recently, and it was a big one milestone, so we had some of our friends over for cake. When I asked Paul what kind of cake he wanted, he started talking about mocha and raspberries and oh my.  I found a recipe and adapted it to fit. It turned out gorgeous! Looks great and tastes perfect. Several people have asked for the recipe,so here it is.

Devil's Food Torte with Raspberries

Make cake and chill for 8 hours before serving. It should keep well, refrigerated, for at least 24 hours. 

1 Devil's Food Cake Mix (I used Duncan Hines)
Leftover brewed coffee to substitute for water called for in cake mix
Eggs and oil as called for in cake mix
2 layer cake pans

Use shortening to grease the cake pans and dust with flour. Set pans on baking sheets "just in case" to prevent overflows. Preheat oven.
Prepare the cake mix according to package directions, using whole eggs and oil, and substituting coffee for the water called for. Pour into pans and bake as directed for layer cake pans. Test for doneness with a toothpick at earliest time. Remove from oven and cool in pans on wire racks for 15 minutes, then turn out of pans and finish cooling on wire racks with top side UP.  Cool for at least one hour.

2 cups heavy whipping cream (I used Kroger brand)
1 8 ounce package cream cheese (not low fat)
1/2 cup granulated sugar
1 teaspoon real vanilla extract

Use electric mixer and beat cream until very stiff.  Set aside.

Put cream cheese into large bowl with sugar and vanilla and beat on high until fluffy. At low speed, gradually fold in whipped cream.

Divide this frosting into 4 relatively equal portions (one can be larger than the others for the top and for "leftover")

Assembling and icing the cake:

1 can raspberry filling (can't remember the brand, but it wasn't a very big can) to glaze the layers with
1 package fresh raspberries

While layer remains on wire rack, use a bread knife (or your electric knife if you don't have a bread knife), and carefully trim the convex part off the top so that it is flat. Don't worry about how it looks, only that most of the top be mostly flat. (Set the trimmings aside to make yourself  & your sweetie a little "preview parfait" out of the leftover ingredients)

Then, hold your bread knife flat and cut the layer in half horizontally. Carefully lift the top and set it onto your cake plate.

Open the raspberry filling and use your spatula to spread a VERY THIN layer on the top of the layer. It should be thin, just enough to glaze the top.

Take a few fresh berries (the ugly ones) and crumble them and scatter on top.

Clean spatula, then spread the cream frosting thickly on top of the glaze, letting it kind of stray over the edges a bit.

Set the other layer right on top of all this and do exactly the same thing all over again.

Split the next layer and repeat.

When the top is iced, smooth it a little, and arrange the prettiest raspberries on it.

Refrigerate until ready to serve. By chilling it for several hours, it will hold together well and you won't need skewers to hold it together.


We had coffee ice cream with it, and it was perfect! Paul says it is one of the best cakes he has ever eaten. I was so pleased!  I have never been much of a baker but it starts to look like I have taken it up as a new hobby by accident. :-)

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