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Light Chocolate Torte with Raspberry Filling Recipe
Light Chocolate Torte with Raspberry Filling Recipe photo by Taste of Home

Light Chocolate Torte with Raspberry Filling Recipe

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For an elegant ending to the meal, impress guests with this gorgeous guilt-free torte. “The chocolate cake by itself is truly wonderful, but the light, creamy raspberry filling really makes it special,” says Sharon Kurtz, of Emmaus, Pennsylvania.
TOTAL TIME: Prep: 30 min. Bake: 25 min. + cooling
MAKES:16 servings
TOTAL TIME: Prep: 30 min. Bake: 25 min. + cooling
MAKES: 16 servings


  • 2 cups sugar
  • 1 cup water
  • 1 cup buttermilk
  • 2 eggs
  • 1/2 cup unsweetened applesauce
  • 1/4 cup canola oil
  • 2 teaspoons vanilla extract
  • 2 cups all-purpose flour
  • 1 cup baking cocoa
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1 package (8 ounces) reduced-fat cream cheese
  • 1/2 cup confectioners' sugar
  • 1/4 cup seedless raspberry jam
  • Fresh raspberries, mint sprigs and additional confectioners' sugar, optional

Nutritional Facts

1 slice (calculated without optional garnish) equals 281 calories, 8 g fat (3 g saturated fat), 37 mg cholesterol, 223 mg sodium, 49 g carbohydrate, 2 g fiber, 5 g protein.


  1. In a large bowl, beat the sugar, water, buttermilk, eggs, applesauce, oil and vanilla until well blended. Combine the flour, cocoa, baking powder, salt and baking soda; gradually beat into sugar mixture until blended.
  2. Transfer to two 9-in. round baking pans coated with cooking spray. Bake at 350° for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
  3. In a small bowl, beat the cream cheese, confectioners' sugar and jam until blended. Split each cake into two horizontal layers. Place a bottom layer on a serving plate; spread with a third of the filling. Repeat layers twice. Top with remaining cake layer. Garnish with raspberries, mint and additional confectioners' sugar if desired. Yield: 16 servings.
Originally published as Chocolate Raspberry Torte in Healthy Cooking April/May 2009, p28

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.

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Reviewed May. 11, 2013

"SUPER delicious cake!!! definitely had to DOUBLE the cream. I'll be making this again!"

Reviewed Mar. 21, 2011

"I made this cake and did substitute Splenda for the sugar and it worked great !! Everyone loved the cake and the one thing I really liked about this cake was that even stored for 3 days this cake was very moist and delicious. I agree that there isn't as much filling as the picture shows but if you are doubling the filling recipe you are adding a lot of extra fat and calories to it which I don't want to add. I would definitely make this cake again !!"

Reviewed Feb. 17, 2011

"Very very good and beautiful as well. I made it in a sheet cake pan, then cut into four pieces and stacked. Doubled the filling but had some left over. Served it topped with fresh raspberries macerated in whipped cream flavored vodka, with a squirt of whipped cream on top of that. Magnificent!"

Reviewed Feb. 10, 2011

"I will make this cake, but use Splenda instead of sugar. I substitute this for sugar in all of my baking and have not had a problem yet."

Reviewed Feb. 10, 2011

"I haven't made sounds great, but 2c. sugar doesn't sound "guilt-free" to me. I would be interested to know how many grams per serving."

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