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Light Chocolate Torte with Raspberry Filling

 Light Chocolate Torte with Raspberry Filling
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.
16 ServingsPrep: 30 min. Bake: 25 min. + cooling


  • 2 cups sugar
  • 1 cup water
  • 1 cup buttermilk
  • 2 eggs
  • 1/2 cup unsweetened applesauce
  • 1/4 cup canola oil
  • 2 teaspoons McCormick® Pure 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


  • 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 of 2

Light Chocolate Torte with Raspberry Filling (continued)

Directions (continued)

  • 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.
  • 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.
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.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.