GF - Cake - Chocolate Raspberry Torte

By BlueSchmoo

Ingredients

• 2 1/2 cups fresh raspberries or 1 (14-ounce) bag frozen raspberries, thawed
• 1 cup rice milk or milk of choice, very warm
• 1 tablespoon cider vinegar
• 3 cups gluten-free Pastry Flour Blend
• 1 cup unsweetened cocoa powder
• 1 tablespoon + 1 teaspoon baking soda
• 1 teaspoon salt
• 1 teaspoon xanthan gum
• 2 large eggs or egg replacement*
• 2/3 cup canola oil or vegetable oil
• 2 cups sugar or organic evaporated cane juice
• 2 teaspoons pure vanilla extract
• 1 (12-ounce) jar seedless raspberry jam, fruit sweetened
• 1 cup Vanilla Buttercream Frosting, for filling
• 6 cups Vanilla Buttercream Frosting,
• for frosting
• 1 cup fresh raspberries, for filling
• and decoration
• Grated chocolate, optional

Details

Servings 18
Adapted from livingwithout.com

Preparation

Step 1

1. Grease two 9-inch cake pans and dust with gluten-free flour. Preheat oven to 350° F.

2. Place 2½ cups fresh or thawed raspberries in a food processor or blender and process until smooth. Strain mixture through a fine mesh sieve, discarding seeds. You should have 1 cup puree. Set aside.

3. Combine warm milk and vinegar. Set aside.

4. On a piece of waxed paper, sift together Pastry Flour Blend, cocoa powder, baking soda, salt and xanthan gum. Set aside.

5. In the bowl of an electric mixer, beat eggs, oil and sugar at medium-high speed for 3 minutes.

6. Add milk mixture, raspberry puree and vanilla extract to egg mixture and mix for 1 minute.

7. Add sifted dry ingredients to wet ingredients in mixer and blend on low speed just to mix. Then increase speed to medium and mix for 2 minutes. Scrape down sides of bowl and mix for an additional 30 seconds.

8. Spoon batter equally into two prepared cake pans. Place in preheated oven and bake for 40 to 55 minutes. Cake is done when an inserted toothpick comes out clean. (Time will vary depending on oven and pan size). Remove from oven and cool cake in pans for 20 minutes. Then turn cakes out of the pans onto a wire rack to cool completely before frosting.

9. To assemble and decorate torte, cut each layer with a knife horizontally to create a total of 4 layers. Place the bottom layer on a flat cake plate or on a 9-inch cardboard circle. Spoon half the jam onto the layer, spreading evenly to cover.

10. Place 1 cup Vanilla Buttercream Frosting in a small bowl and add 8 to 10 raspberries. Blend together with a spoon until berries break up and are mixed into the frosting.

11. Place the next cake layer on the torte. Spoon all the raspberry frosting onto this layer, spreading evenly over the surface. (Alternatively, reserve some frosting for decoration. See step 12.) Add the next layer of cake and spread the remaining jam over it. Place the final cake layer on the torte, top side up.

12. Frost torte with Vanilla Buttercream Frosting. To finish, pipe a border of raspberry frosting (from step 11) around the base of the torte. Then pipe rosettes around the top of the torte, placing a fresh raspberry on top of each rosette. For a final touch, sprinkle shaved chocolate lightly over the top of the torte, if desired.

*For Egg-Free Chocolate Raspberry Torte, omit 2 eggs. Mix 2 tablespoons ground flaxseed with 6 tablespoons warm water. Let stand 5 minutes until slightly thickened. Use this mixture to replace 2 eggs.