Raspberry, Swiss Chocolate & Creamcheese Tort

cake 1

Hope all the father’s out there had a wonderful father’s day! I had a fantastic day of cooking, baking and entertaining with my family. I decided the night before, that I was going to bake a cake for dessert. I kind of put together this creation of a cake and I am pleased to say it turned out delicious!

Here is my monster of a creation….

 3 Layer Swiss Chocolate Tort

with 2 layers raspberries covered in a milk chocolate mousse and topped off with a cream cheese whipped frosting.

So the secret is out…. it’s not baked from scratch!

Now that is out of the way, you’ll love discovering how to make even the most simplest boxed cake in to a show stopper dessert! I do absolutely love making the most of an easy box cake and adding some unique twists to make it my own special (and delicious) creation. So here we go.



Swiss Chocolate Cake Mix


You Will Need:
  • 1 1/4 Cups Water
  • 1/2 Cup Oil
  • 3 Large Eggs
Pan Size / Bake Time:
  • 2 8″: 35-38 minutes
Follow the Box directions:
  1. Prep: PREHEAT oven to 350°F, or 325°F for dark or coated pans. GREASE sides and bottom of each pan with shortening. FLOUR lightly with icing sugar.
  2. Mix: BLEND dry mix, water, oil and eggs in large bowl at low speed until moistened (about 30 seconds). BEAT at medium speed for 2 minutes. POUR batter into pan(s) and bake immediately.
  3. Bake: BAKE following chart below. Add 3-5 minutes to bake time for dark or coated pans. Cake is done when toothpick inserted in center comes out clean. COOL in pan on wire rack for 15 minutes. Cool completely before frosting.


Divide Cake Into 3 Layers


  1. Place toothpicks at the halfway point around the edges of the cake layer.
  2. Align unflavored dental floss around the row of toothpicks.
  3. When the floss is fully wrapped around the cake, cross the ends of the floss and hold each end in each hand. Pull each end out and away from the cake, so the floss cuts through the cake as the circle of floss tightens. Move the floss slightly from side to side to help the cutting movement.


Mix Oetker Double Chocolate Mousse

  1. Pour 1 cup of cold milk into bowl. Add contents of the package
  2. Beat on low speed wit mixer untill thickened. Whip at highest speed for 3-5 min.



Assemble Layers

  1. Place the first layer of cake on your cake stand or serving plate.
  2. Pipe a small amount of the chocolate mousse around the outside edge of the cake.
  3. Add first layer of fresh raspberries. Try to equally space the berries around the cake surface.
  4. Spread half of the mousse over the raspberries.
  5. Place second layer of cake on top of the mousse.
  6. Repeat piping mousse around the edge of the cake.
  7. Repeat with a layer of raspberries.
  8. Repeat covering the berries with a layer of chocolate mousse.



Cream Cheese Whipped Frosting


1 (8 ounce) package cream cheese

1 cup white sugar
1/8 teaspoon salt
1 teaspoon vanilla extract
1 1/2 cups heavy whipping cream

1. In a small chilled bowl beat whipping cream until stiff peaks form; set aside.

2. In a large bowl combine cream cheese, sugar, salt and vanilla. Beat until smooth, then fold in whipped cream.


Frost Cake Top

  1. Frost top layer of cake with the Cream Cheese Whipped Frosting.
  2. Pipe a decorative edge around the top layer of cake and the bottom layer (along the plate)
  3. Pipe 5 or 6 rosettes in the center of the cake and decorate with raspberries.



Chill & Serve

Be sure to chill the cake for at least 30 minutes before serving.

The cake is best enjoyed the same day.

Enjoy & Bon Appetit

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