Chocolate Raspberry Cream Torte
Submitted by littlehitch
Chocolate raspberry cream torte: a light chocolate wacky cake layered four high with raspberry jam and pink raspberry cream filling. An impressive-looking dessert made with pantry staples and no eggs.
YIELD
1 cakePREP
30 minCOOK
30 minREADY
1 hrsChocolate Raspberry Cream Torte
This chocolate raspberry cream torte is a Depression-era wacky cake dressed up in its Sunday best. The no-egg, no-butter chocolate cake uses vinegar and baking soda for lift (a wartime trick that still makes excellent cake today), then gets sliced into four thin layers and stacked with raspberry jam and pink raspberry whipped cream for a dramatic showpiece torte.
Vinegar-and-baking-soda cake is one of baking’s great sleights of hand. The acid reacts with the soda to create the tiny bubbles that lift the batter, which means you don’t need eggs or buttermilk. The flavor stays clean and intensely chocolate, perfect for layering with sweet fillings.
Skim milk and corn oil spread keep this torte light and low in saturated fat compared to traditional cream tortes, but the layering of raspberry jam and raspberry cream gives it all the richness and drama of something much more indulgent.
Whipped topping mix (like Dream Whip) folded with raspberry puree creates a stable filling that holds its shape between layers. Traditional whipped cream would deflate and soak into the cake; whipped topping holds up for days.
Kitchen Tips
- Thaw frozen raspberries completely and drain thoroughly before blending; extra liquid makes the filling thin and slide out of the layers.
- Slice the cake with a serrated knife using a gentle sawing motion; pressing down crushes the layers.
- Chill the assembled torte for at least 2 hours before slicing; the fillings firm up and the cuts come out clean.
- Use a turntable or lazy Susan when frosting for even, smooth sides without drag marks.
Variations
- Swap raspberry jam for black raspberry or seedless blackberry jam for deeper berry flavor.
- Use fresh whipped cream with a tablespoon of cream cheese for stability if whipped topping mix isn’t available.
- Dust the finished torte with cocoa powder or top with fresh raspberries and dark chocolate shavings for a fancier finish.
Ingredients
Directions
Preheat oven to 350℉ (180℃).
In a medium saucepan over low heat, melt the corn oil spreadand stir in the sugar.
Remove from the heat and stir in the milk, vinegar and vanilla.
In a small bowl stir together the flour, cocoa, and baking soda, and then add it gradually to the sugar mixture, stirring with a wisk until wel blended.
Pour into prepared pan and bake 16 to 18 min. or until wooden pick inserted into center comes out clean.
Cool for 10 min. remove from pan to wire rack. Cool completely.
andgt;andgt;andgt;To make the filling and assemble.
Thaw and drain the frozen raspberrys, then put in blender container and blend until smooth.
In a small mixer bowl put whipped topping mix and the cold skim milk do not add vanilla and add the red food coloring. fold in the raspberry puree'.
Cut cake crosswise into 4 equal pieces.
Place 1 piece on cake or serving plateand spread itb jam on top, the spread a scant ¾ cup of the cream filling over the jam.
Repeat with the other 3 cake pieces.
Use the remaining jam and cream filling to garnish the top as you desire.
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