I saw a picture of a chocolate – raspberry torte on King Arthur Baking’s website. With no hesitation I thought, “I am so making that.” However, my extreme chocolate cake cannot be beat and basic chocolate whipped cream is a piece of cake. (Well, sometimes cake, but this time torte.)
I made the cake and placed both 9” layers in the freezer, one to chill, the other to freeze until needed sometime in the future. Once chilled I sliced one layer in half. I used the toothpick and floss method, something I showed my 3 year old granddaughter today. She had never seen that before (no big surprise, after all she is only 3) but I am sure she will not forget it. That girl forgets nothing!
She and I then whipped up some chocolate whip cream, spread half over the top of the lower layer and spread about 4 oz of raspberries randomly around the cake. Be sure the whipped cream is thick enough so you can bury the raspberries.
Place the second layer of cake over the first and (we piped, KAF spread,) whipped cream over the top, adding the rest of the raspberries. KAF suggested dusting with cocoa, we decided to use powered sugar. I used 6 oz raspberries total.
Chocolate Whipped Cream
- 454 g (2 Cups) Milk
- 56 g (4 Tbl) Caster Sugar
- 20 g (4 Tbl) Special Dark Cocoa
- 1 Tsp Vanilla
- Chill mixing bowl and whisk in the freezer for 30 minutes.
- Add milk to mixing bowl and whip to soft peaks
- Slowly add caster sugar until firm peaks
- Add cocoa, but start the mixer slowly to keep the cocoa from flying all over.
- Increase the mixer speed to form stiff peaks and assure the cocoa is fully incorporated.