Thursday, February 10, 2011

Chocolate Raspberry Torte

16 Servings
Prep: 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 vanilla extract
2 cups all-purpose flour
1 cup baking cocoa
1 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon baking soda
2 packages (8 ounces) reduced-fat cream cheese
1 cup confectioners' sugar
1/2 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.
Transfer to two 8-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.

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