Chocolate-Raspberry Torte

Chocolate-Raspberry Torte Recipe

Here’s the easiest, very festive and decadent chocolate torte you have ever come across. We used devil’s cake mix as the base to make it even easier. Enjoy with fruity, full-bodied Russian imperial stout to accompany your Sunday dinner ideas.

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Recipe Information

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Total Time

20 Minutes

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      • 1 (18.25-Ounce) Package Devil's Food Cake Mix
      • 1 (8-Ounce) Package Cream Cheese (Softened)
      • 1/2 Cup Sugar
      • 1 Teaspoon Vanilla Extract
      • 1 Cup Pecans (Chopped Finely)
      • 2 Cups Heavy Whipping Cream (Whipped)
      • 2 Pints Fresh Raspberries
      • 1/2 Cup Pecan Halves


  1. In 2 (9-inch) round cake pans, bake the cakes according to package’s instructions. Remove from oven and keep onto wire racks to cool for about 10 minutes. Carefully, invert cakes onto wire racks to cool completely.
  2. In a large bowl, add sugar, cream cheese and vanilla extract and beat until smooth. Add finely chopped pecans and stir to combine. Gently, fold in whipped cream.
  3. Carefully, cut each cake into 2 layers horizontally. Arrange 1 bottom layer onto a serving plate. Spread ¼ of cream mixture over cake layer evenly and top with 1 cup raspberries. Repeat layers three times.
  4. Top with pecan halves and refrigerate before serving.

Nutrition & Cost Facts


478 kcal


49 g


30 g


5 g

Cost Per Serving


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