What is the difference between chocolate torte and chocolate cake?

Chocolate torte is denser and richer than traditional chocolate cake. It usually contains less flour and relies on eggs and melted chocolate for structure, while cakes tend to be fluffier with more leavening agents.

What makes a cake a torte?

A cake becomes a torte when it uses minimal or no flour and often features layers of rich filling or ganache. Tortes typically have a firm, compact crumb and deliver bold flavor in small servings.

Do raspberry and chocolate go together?

Yes, absolutely. Raspberry adds bright acidity and tartness, which contrasts beautifully with the deep richness of chocolate. This pairing is balanced, sophisticated, and deeply satisfying.

How to make chocolate torte?

Melt butter and chocolate, whip eggs and sugar until fluffy, and fold them together with minimal flour. Bake until just set, then top with ganache. The full instructions are outlined earlier in this guide for a no-fail version.

Chocolate Raspberry Torte Cake-1 Irresistible Recipe

Description

A rich and decadent chocolate raspberry torte cake layered with silky ganache and topped with fresh raspberries and powdered sugar.

Ingredients

Scale

Chocolate Torte

2 sticks salted butter

2 cups chocolate chips

1 packet Starbucks instant coffee

3 eggs, room temperature

3/4 cup sugar

1/2 cup all-purpose flour

1 tsp baking powder

1/4 tsp salt

Chocolate Raspberry Ganache

1/4 cup heavy cream

1/4 cup fresh raspberries

1/2 cup chocolate chips

Topping

1/8 cup powdered sugar

1/4 cup fresh raspberries

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Instructions

1. Grease a 9″ by 3″ deep cake tin. Line the bottom with parchment and dust with flour.

2. Preheat oven to 350°F.

3. Melt butter in microwave, stir in chocolate chips and coffee. Reheat if needed, then stir until smooth.

4. In a stand mixer, beat eggs until pale and doubled in size.

5. Slowly add sugar, continuing to beat for another 5 minutes.

6. Mix in the chocolate mixture until smooth.

7. Fold in flour, baking powder, and salt until no dry spots remain.

8. Pour batter into the tin and bake for 45–60 minutes until a toothpick comes out clean.

9. Cool in pan for 20–30 minutes, then flip out and turn upright.

10. To make ganache, microwave cream for 30 seconds. Add chocolate and raspberries, stir until smooth.

11. Spread ganache over cake, top with fresh raspberries and powdered sugar.

12. Serve and enjoy!

Notes

Use quality chocolate for best flavor. Room temperature eggs help with cake structure. Chill before slicing for clean cuts.

Prep Time: 20 mins
Cook Time: 60 mins
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 480
Sugar: 34g
Sodium: 140mg
Fat: 30g
Saturated Fat: 18g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 46g
Fiber: 4g
Protein: 6g
Cholesterol: 120mg