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Light Chocolate Torte with Raspberry Filling Recipe

Light Chocolate Torte with Raspberry Filling Recipe

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. —Sharon Kurtz, Emmaus, Pennsylvania
TOTAL TIME: Prep: 30 min. Bake: 25 min. + cooling YIELD: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


  • 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 in 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.

Nutritional Facts

1 slice: 281 calories, 8g fat (3g saturated fat), 37mg cholesterol, 223mg sodium, 49g carbohydrate (34g sugars, 2g fiber), 5g protein.

Reviews for Light Chocolate Torte with Raspberry Filling

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abagailesh User ID: 6742975 210328
Reviewed May. 11, 2013

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

hobby2 User ID: 5698392 176705
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 !!"

pegcaratelli User ID: 5204753 163089
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!"

pineyguy User ID: 78714 176297
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."

Alouette User ID: 431682 159586
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."

emmylilg User ID: 4362139 142684
Reviewed Jul. 7, 2010

"Followed advice given by others and doubled filling. Still didn't seem to be enough. Added 16 oz of whip topping to filling to make it stretch more."

jena610louise User ID: 3540021 108579
Reviewed Mar. 31, 2010

"I have made this several times and it has always been a hit! The cake is very moist and rich. My only criticism is the same as the others - there was not enough filling."

KwaiChangCaine User ID: 4011296 210327
Reviewed Mar. 30, 2010

"I just made this recipe the other day, but considering I live in the strawberry capital of the world I decided to use strawberry for the filling and the garnish instead of raspberry. It is certainly a delicious cake, but I havetwo constructive critisms:

1. If I make this again I will use 8-inch pans instead of 9-inch. The 9-inch cakes were extremely difficult to both slice in half horizontally and pick up and place once they were cut.
2. There was not enough filling to spread over all three layers. I would at least add 1/2 portions to the filling recipe, or perhaps even double it."

mjeld User ID: 1976201 109951
Reviewed May. 17, 2009

"I did not seem to have quite as much filling as the picture suggests but it was a really great recipe! All of our guests loved it."

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