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gluten free chocolate raspberry torte!

(2 ratings)
Recipe by
Gail Eischeid
Bellevue, NE

One of my friends ask me awhile back, if I could create a Gluten Free Chocolate Cake for her. I did and I have improved it by making it more yummy by adding a Raspberry layer and Chocolate Ganache Glaze! Enjoy!!

(2 ratings)
yield 10 -12
prep time 20 Min
cook time 45 Min

Ingredients For gluten free chocolate raspberry torte!

  • 2 c
    gluten free cake flour (see recipe below or store bought)
  • 1 tsp
    xantham gum
  • 3/4 c
    cocoa, unsweetened
  • 1 1/4 tsp
    baking soda
  • 1/4 tsp
  • 1 stick
    butter, room temperature
  • 1/2 c
    vanilla yogurt
  • 1 1/2 c
    brown sugar, firmly packed
  • 1 1/3 c
  • 1 pkg
    frozen raspberries, thawed, strained (10 oz.)
  • 1 tsp
    raspberry extract
  • 1 jar
    raspberry jam
  • 1 Tbsp
    raspberry extract
  • 3/4 c
    heavy whipping cream
  • 8 oz
    semi-sweet chocolate chips
  • 8 oz
    almond, slivered (optional)
  • 2 oz
    chocolate, sprinkles (optional)
  • 4 c
    brown rice flour, super-fine
  • 1 1/3 c
    potato starch (not potato flour)
  • 2/3 c
    tapioca flour or starch

How To Make gluten free chocolate raspberry torte!

  • 1
    Preheat Oven to 350 F. Grease 2 - 8" or 9" pan.
  • 2
    If using the Gluten Free Cake Flour (recipe), place ingredients in bowl and shake it up. Spoon Cake Flour into measuring cup, do not scoop it. Please also see Baker's Note 2.
  • 3
    Combine first 5 ingredients in a medium size bowl. Set aside.
  • 4
    In a large bowl, beat butter, and sugar together, until light and fluffy. Add Vanilla Yogurt, thawed Raspberries, and reserved Raspberry juice. Blend Well.
  • 5
    Add Eggs, 1 at a time, blending well between additions. Beat in Raspberry Extract.
  • 6
    To the wet ingredients, add dry ingredients alternately with the water, beginning and ending with dry ingredients. Mix until just combined, don't overmix.
  • 7
    Pour batter evenly into 2 cake pans and smack it on the counter a few times to break any air bubbles inside.
  • 8
    Test Cake at 30 minutes, it all depends on whether you double the recipe or not. Don't over bake.
  • 9
    Bake for 30-50 minutes at 350 F, until toothpick inserted in the center comes out clean, maybe with a few moist crumbs attached. Cake should be a little spongy, not dense and dry.
  • 10
    Allow both pans to cool for 10 to 15 minutes. Loosen sides and flip one cake onto platter or 10" round cake board. The second cake onto cooling rack. Allow cakes to completely cool.
  • 11
    Meanwhile, prepare Chocolate Ganache. Place the heavy whipping cream over medium heat and bring to boil.
  • 12
    Place chopped chocolate chips in a large stainless-steel mixing bowl.
  • 13
    Remove the cream from the heat and pour it over the chocolate. Stir chocolate until completely melted, stir in the Raspberry Extract.
  • 14
    Let it stand for 10 minutes, before spooning it over cooled cake.
  • 15
    Take the Raspberry Jam, unscrew the lid put it aside, then place the jar in the microwave for 15 to 30 seconds on High.
  • 16
    Take Raspberry Jam out of microwave and spread it onto the bottom layer of first chocolate cake. You will have 1/2 jar left to use for another time.
  • 17
    Place 2nd cake onto the 1st cake with Raspberry Jam Filling.
  • 18
    Take the Ganache Glaze and spoon it over the 2-layer cake. Place slivered Almonds neatly over the top of cake or Choclate sprinkles to decorate the cake with.
  • 19
    BAKERS NOTE: Gluten Free Cakes are smaller and denser than a standard gluten cake. So, if you want a taller cake, double the recipe for the 2 cake layers.
  • 20
    BAKERS NOTE 2: If you prefer to use a Gluten Free Cake, instead of making your own cake flour. Please skip the first 5 ingredients, then proceed with recipe. :)

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