RCI-BR.004.0129.001

Chocolate and raspberry cream torte

Chocolate and raspberry cream torte from the Recidemia collection

Prep25 min
Cook55 min
Total80 min
Servings4
Difficultyadvanced

Ingredients

Method

1
Preheat the oven to 350°F. Grease a 9-inch round cake pan with a small amount of the corn oil spread.
2
Combine the flour, Hershey's cocoa, and baking soda in a bowl, whisking together until evenly distributed.
3
In a separate bowl, cream together the corn oil spread and sugar until light and fluffy, about 2 minutes.
2 minutes
4
Stir the vanilla extract into the creamed mixture. In a small bowl, combine the skim milk and white vinegar and let sit briefly until curdled.
5
Alternate adding the dry ingredients and the curdled milk mixture to the creamed mixture, beginning and ending with the dry ingredients, stirring until just combined.
6
Pour the batter into the prepared pan and bake for 30-35 minutes, until a toothpick inserted in the center comes out clean.
35 minutes
7
Remove the cake from the oven and cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely.
10 minutes
8
Prepare the raspberry cream by combining the thawed and drained frozen raspberries with the dry whipped topping in a bowl.
9
Pour the cold skim milk over the whipped topping mixture and gently fold together until combined. Add 3 drops of red food coloring and stir until the mixture reaches the desired color.
10
Slice the cooled cake in half horizontally to create two layers. Spread the red raspberry jam evenly over the bottom layer.
11
Spread the raspberry cream mixture over the jam-coated bottom layer. Top with the second cake layer and garnish the top with additional raspberry cream or fresh raspberries if desired.

What Makes This Variant Distinct

  • Original variant