Lake Elmo Inn Raspberry Fudge Torte

Yield: 2 cakes

Ingredients

Cake

• 1 cup hot water
• 3/4 cup cocoa
• 3/4 cup vegetable oil
• 14 egg yolks
• 1 tablespoon vanilla extract
• 2 1/2 cups cake flour
• 2 1/4 cups granulated sugar
• 1 tablespoon baking powder
• 1 1/2 cups egg whites
• 2 teaspoons cream of tartar

Frosting

• 6 cups whipped cream
• 1 1/2 cups powdered sugar
• 4 teaspoons vanilla extract

Assembling

• 1 cup soft fudge topping (like Smucker's)
• 4 cups fresh raspberries, saving 24 to 28 for rosettes
• Dark chocolate shavings

Instructions

Cake

1. Mix together the water and cocoa and cool slightly.
2. Whip the oil, egg yolks and vanilla extract into the cocoa mixture
3. Sift the flour, sugar, and baking powder, and add to the egg mixture, mixing well.
4. Beat the egg whites and cream of tartar until firm peaks form.
5. Fold the flour/egg mixture into the firm peaks.
6. Grease the bottoms of two 10-inch springform pans and pour in the final mixture.
7. Bake at 350 degrees F for 20 to 30 minutes, until set. Cool.

Frosting

1. In a chilled bowl, whip the whipped cream, powdered sugar and vanilla extract until stiff.

Assembly

1. Cut the cakes in 3 layers and spread the fudge topping on one layer of each cake.
2. Sprinkle with a quarter of the raspberries and cover with a thin layer of the whipped cream mixture.
3. Repeat with next layer and stack all 3 layers.
4. Frost the top and sides.
5. Smooth top and section into 12 or 14 pieces.
6. Press chocolate shavings onto the cake sides (optional).
7. Garnish each slice with one raspberry, and if you have a pastry bag, a rosette of whipped cream.
8. Chill for at least 2 to 3 hours.
9. Serve with raspberry puree or chocolate sauce.

Attribution

Lake Elmo Inn - Minneapolis-St. Paul, Minnesota