Indulge in a Decadent Chocolate and Raspberry Torte

Welcome to my chocolate raspberry torte recipe article! Whether you’re a baker looking for a new challenge or simply want to impress your loved ones with a delicious dessert, this recipe is the perfect choice. Picture this: layers of rich chocolate cake filled with sweet raspberry filling and creamy mocha cream, all topped off with fresh raspberries. It’s like indulging in a slice of heaven.

But don’t just take my word for it – the combination of chocolate and raspberry has been a classic flavor pairing for years, and for good reason. The tartness of the raspberry perfectly complements the richness of the chocolate, resulting in a dessert that is both decadent and balanced.

Not only is this torte beautiful to look at, but it’s also surprisingly easy to make. With just a few simple steps, you’ll have an impressive and delicious dessert that will leave your guests wanting more. So let’s get started – grab your ingredients and let’s make some magic happen in the kitchen!

Why You’ll Love This Recipe

Chocolate Raspberry Torte With Mocha Cream Filling
Chocolate Raspberry Torte With Mocha Cream Filling

Indulge in a decadent and luxurious treat with this Chocolate Raspberry Torte With Mocha Cream Filling Recipe. If you’re a dessert lover, this recipe should definitely be on your must-try list. Here’s why:

Firstly, what’s better than the combination of raspberry and chocolate? The pairing is a classic for a reason – the sweet and tangy flavor of fresh raspberries perfectly complements the rich and indulgent taste of chocolate.

Secondly, imagine biting into layers of moist, fluffy cake that is filled with creamy mocha filling and tart raspberry jam. The texture combination of the soft cake layers mixed with the velvety filling will have your taste buds doing a happy dance.

Thirdly, not only does this recipe taste amazing, but it looks beautiful too. Impress your friends and family by bringing out a stunning torte that is topped with fresh raspberries and drizzled with dark chocolate ganache.

Lastly, Don’t worry if you have a gluten intolerance or are avoiding it in your diet as this recipe also offers Gluten-free options so you can indulge without any hesitation.

In summary, between the delicious flavor combinations, luxurious texture, beautiful presentation, and gluten-free options that work with any dietary restrictions there’s every reason to love this recipe! So get ready to be wowed by the delightful flavors of this Chocolate Raspberry Torte With Mocha Cream Filling Recipe.

Ingredient List

“Indulge in every bite of this decadent chocolate raspberry torte!”

Here is what you’ll need to make this decadent Chocolate Raspberry Torte with Mocha Cream Filling at home:

  • For the chocolate cake: 2 cups of all-purpose flour, 2 cups of granulated sugar, 3/4 cup of unsweetened cocoa powder, 2 teaspoons of baking soda, 1 teaspoon of baking powder, 1/2 teaspoon of salt, 1 cup of buttermilk, 1/2 cup of vegetable oil, 2 eggs, 1 teaspoon of vanilla extract, 1 cup of hot water.

  • For the raspberry filling: 3 cups of fresh raspberries, 1/4 cup +1 tablespoon of granulated sugar, juice from half a lemon, 2 tablespoons of cornstarch.

  • For the mocha cream filling: 1 tablespoon of powdered instant coffee, dissolved in 1 tablespoon of hot water, 2 tablespoons of brown sugar, 3 egg yolks, 1 cup of heavy cream divided into two halves (½ cup and ½ cup), 150g dark chocolate, chopped.

  • For the frosting and topping: Whipped cream, fresh raspberries.

Note: Boldface is used for important information phrase.

The Recipe How-To

“This torte is not just a dessert, it’s an experience.”

Chocolate Raspberry Torte with Mocha Cream Filling Recipe

If you’re a chocolate and coffee lover, this recipe is perfect for you. The combination of raspberry, dark chocolate, and mocha creates an irresistible flavor. Layers of moist chocolate cake and raspberry filling topped with frosted mocha buttercream and fresh raspberries make this dessert a showstopper.


  • 2 cups all-purpose flour
  • 1 3/4 cups granulated sugar
  • 3/4 cup unsweetened cocoa powder
  • 1 tablespoon baking soda
  • 1 teaspoon salt
  • 1 cup buttermilk
  • 1/2 cup oil
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 1 cup hot water

Cake Layers:

  1. Preheat the oven to 350°F. Grease three 8-inch round cake pans and line the bottoms with parchment paper.
  2. In a large bowl, whisk together flour, sugar, cocoa powder, baking soda, and salt.
  3. In another bowl, whisk eggs, buttermilk, oil, and vanilla extract.
  4. Combine wet ingredients into dry ingredients until well blended then add hot water in one go mixing quickly to combine.
  5. Divide the batter between the prepared pans and spread evenly using a spatula.
  6. Bake for approximately 25 minutes or until a toothpick comes out clean.
  7. Allow the cake layers to cool completely before spreading chocolate ganache on the top of each layer of cake.

Raspberry Filling:

  1. In a medium saucepan over medium heat, cook fresh raspberries with brown sugar and water until raspberries have broken down entirely.
  2. Pass through a strainer to remove raspberry piths/seeds from mixture.
  3. Return raspberry mixture in the same saucepan then whisk in raspberry jam. Allow cooling before assembling your raspberry cake.

Mocha Filling:

  1. In a large mixing bowl, gently whisk powdered instant coffee into cool heavy cream until completely dissolved.
  2. Whisk in the vanilla extract and brown sugar.
  3. Chill the mixture for 10 minutes or until thickened
  4. Beat again using a mixer until stiff peaks form.

Buttercream Frosting:

  1. Cream unsalted butter and powdered sugar together then add cocoa powder and espresso powder.
  2. Mix in heavy cream.
  3. Beat until the frosting is light and fluffy.

Torte Assembly:

  1. Place a layer of chocolate cake on a cake round then top with mocha filling mixture followed by additional layer of chocolate cake.
  2. Spread raspberry filling on top of the second cake layer, then carefully place the third cake layer on top of it.
  3. Frost the whole torte with mocha buttercream and decorate with fresh raspberries or any garnish of your

Substitutions and Variations

“Satisfy your sweet tooth with this chocolate raspberry delight.”

For those who want to experiment and create something unique or who have specific dietary restrictions, there are some substitutions and variations that can be made in this recipe. Here are a few ideas:

– Gluten-free: For a gluten-free version of this torte, you can replace the all-purpose flour with a gluten-free flour blend. King Arthur Flour makes an excellent gluten-free flour that is perfect for baking.

– Vegan: If you’re looking for a vegan option, substitute the eggs with flaxseed or chia seed eggs, replace the butter with coconut oil or vegan margarine, and use a non-dairy milk of your choice.

– Raspberry Buttercream: Instead of using mocha cream for the filling, switch it up by making raspberry buttercream. Simply mix together butter, powdered sugar, vanilla extract, and fresh raspberry puree until smooth and creamy.

– Dark Chocolate Ganache: If you prefer a richer and more intense chocolate flavor, substitute the mocha cream filling with dark chocolate ganache. Heat heavy cream over medium heat until just simmering, then pour over chopped dark chocolate and stir until melted and smooth.

– Flourless Chocolate Raspberry Torte: For a decadent flourless option, replace the all-purpose flour in the cake with almond meal or hazelnut meal. This variation will also make your dessert gluten-free.

These substitutions and variations will give you endless options to customize your torte to your liking!

Serving and Pairing

“Mocha cream filling? Yes, please!”

Now that you’ve successfully made this scrumptious chocolate raspberry torte with mocha cream filling, it’s time to serve and enjoy it.

The cake is a true showstopper and can be served elegantly at any kind of party or gathering. I recommend serving it with fresh raspberries on top for a pop of color and added flavour.

This rich cake pairs beautifully with strong, dark coffee or a cup of freshly brewed aromatic tea. You can also pair it with a fruitier beverage like raspberry iced tea, raspberry-infused water, or raspberry lemonade for a refreshing twist.

If you’re looking to go the wine route, opt for a sweet red dessert wine such as a Ruby or Tawny Port from Portugal. The sweetness and tartness of the raspberries will complement the richness of this dessert wonderfully.

For an indulgent treat, serve up a slice with some whipped cream or vanilla ice cream to balance out the delectable mocha and raspberry flavours.

No matter how you choose to serve it, this chocolate raspberry torte with mocha cream filling is sure to bring joy to every mealtime occasion!

Make-Ahead, Storing and Reheating

“The perfect dessert for any occasion.”

As a barista, I know how important it is for busy folks to be able to prep ahead or store their desserts for later. That’s why I’m excited to share make-ahead, storing and reheating tips for this chocolate raspberry torte with mocha cream filling recipe.

First of all, let me just say that this dessert can be made ahead of time with great success. It will stay fresh in an airtight container in the fridge for up to four days. So you can make it on Wednesday and serve it at your weekend dinner party without stress.

Storing is easy but reheating requires some finesse. You don’t want to burn your dessert or dry it out, right? So here are two ways to get your torte warmed up and ready to serve:

1) Room Temperature Method: Take the torte out of the fridge and bring it to room temperature for an hour. This helps the cake layers soften up. You can then slice and serve the cake as is or pop it into the microwave for 10-15 seconds per slice to slightly warm it up.

2) Oven Method: Preheat your oven to 350°F (175°C). Then, take the torte out of the fridge and allow it to come to room temperature. Wrap each slice tightly in foil and place in a baking dish. Place the dish in the oven for 10-12 minutes.

A word of caution though: Too much heat exposure might melt the frosting, so be careful not to overheat.

That’s it! Follow these simple instructions and you’ll have delicious chocolate raspberry torte with mocha cream filling ready anytime you want.

Tips for Perfect Results

“Just one slice of this torte will make your day better.”

To ensure that your chocolate raspberry torte with mocha cream filling is a huge success, here are some tried-and-true tips that I’ve picked up along the way.

Firstly, be sure to invest in good quality ingredients. You’ll be able to taste the difference, especially when it comes to the chocolate. Go for high-quality dark chocolate and make sure that it’s fresh. If it has been sitting on the shelf for too long, it might have gone stale, affecting the taste of the torte.

Secondly, follow the recipe closely. This will help you achieve perfect cake layers and frostings that are not too sweet nor too bland. Be sure to measure everything precisely and don’t make any shortcuts. It’s important to get the right balance of flavors.

Thirdly, when it comes to frosting or filling between cake layers, let them cool enough before spreading the cream over them. If you add mocha cream filling or raspberry filling over hot layers, they will melt and slide all over the place making a mess instead of a perfectly constructed layered cake.

Fourthly, when frosting with chocolate ganache or whipped cream, wait for layers to cool down at room temperature before pouring ganache on top or frosting with whipped cream because it helps sets better and holds their shape longer.

Fifthly, if you want added texture and flavor, sprinkle some toasted nuts or shaved chocolate on top of your raspberry torte mocha cream atop afterward. This turns an already exceptional dessert into something truly extraordinary.

Last but not least, take your time! Baking a cake can seem like a daunting task when one is in a hurry. Give yourself enough time and enjoy each step of preparing this rich chocolate raspberry torte with mocha cream filling recipe so that it can be mastered perfectly every time you bake it.

Bottom Line

In conclusion, this chocolate raspberry torte with mocha cream filling recipe is an absolute must-try for any coffee and chocolate lovers out there. It’s the perfect dessert recipe that will impress your guests and satisfy your sweet tooth. The combination of the rich and creamy mocha cream filling and the tartness of fresh raspberries makes this torte an unforgettable treat.

If you’re hesitant to try baking a torte, don’t be! This recipe provides easy-to-follow instructions and tips to ensure perfect results every time. Plus, with various substitution options and variations available, the recipe is adaptable to different tastes and dietary preferences.

Whether you’re craving a decadent dessert for a special occasion or simply in need of something sweet, this chocolate raspberry torte with mocha cream filling recipe is sure to impress. So grab your apron, turn on some music, and get ready to churn out a stunning dessert that looks like it came straight from a pastry shop.

Chocolate Raspberry Torte With Mocha Cream Filling

Chocolate Raspberry Torte With Mocha Cream Filling Recipe

This recipe needs two torte pans (I used Pampered Chef). If you do not have torte pans then follow the box directions to make two 8 or 9 inch layers and then make the cream filling as directed below. Also - This recipe was made using Betty Crocker Supermoist Devil's Food cake and the cake ingredients are listed below for that mix. If you are using a different brand, please follow the box instructions on the necessary ingredients to make the batter.
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Prep Time 10 mins
Cook Time 30 mins
Course Dessert
Cuisine International
Servings 12 pieces
Calories 420.1 kcal



  • 1 (18 1/4 ounce) package betty crocker supermoist devil's food cake mix
  • 1 1/3 cups water
  • 1/2 cup vegetable oil
  • 3 eggs

Mocha Cream Filling

  • 1 1/2 cups whipping cream
  • 1/3 cup packed brown sugar
  • 1 tablespoon powdered instant coffee


  • 2 cups fresh raspberries


  • Preheat oven to 350°F (180°C).
  • Grease and flour torte pans; set aside.
  • Prepare cake mix according to package directions; divide batter equally between pans.
  • Bake 18-22 minutes or until wooden pick inserted in centers comes out clean.
  • Remove from oven to cooling rack, cool 5 minutes.
  • Remove cakes from pans; cool completely.
  • Meanwhile in chilled bowl, beat cream until it begins to thicken.
  • Gradually add sugar and coffee; continue beating until stiff.
  • Once torte layers have cooled completely, use half of the Mocha Cream to frost the top of the first layer; place on decorative plate.
  • Place the second layer over top of the first frosted layer and use the remaining Mocha Cream to frost the top of the torte.
  • Arrange the raspberries on top of the torte in a decorative pattern (see photo for example).
  • Keep refrigerated until serving and refrigerate leftovers, if any.

Add Your Own Notes


Serving: 147gCalories: 420.1kcalCarbohydrates: 40.9gProtein: 5gFat: 28.2gSaturated Fat: 9.8gCholesterol: 93.6mgSodium: 387.7mgFiber: 2.4gSugar: 23.4g
Keyword < 60 Mins, Berries, Christmas, Dessert, Fruit, Raspberries
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