Red Velvet Torte with White Truffle Frosting

Gluten Free
Dairy Free
Low Fod Map
Red Velvet Torte with White Truffle Frosting
165 min.
12
352kcal

Suggestions


Indulge in the decadent delight of our Red Velvet Torte with White Truffle Frosting, a dessert that promises to impress both the eyes and the palate. This stunning cake is not only a feast for the senses but also caters to various dietary needs, being gluten-free, dairy-free, and low FODMAP. Perfect for gatherings or special occasions, this torte serves 12, making it an ideal centerpiece for your dessert table.

The rich, velvety texture of the cake, enhanced by the vibrant red hue, is complemented beautifully by the luxurious white truffle frosting. Each bite offers a harmonious blend of flavors, with the subtle sweetness of vanilla baking chips and the hint of cocoa creating a delightful experience. The preparation may take a bit of time, but the end result is well worth the effort, as you create a show-stopping dessert that will leave your guests raving.

Whether you're celebrating a birthday, hosting a dinner party, or simply treating yourself, this Red Velvet Torte is sure to elevate any occasion. So gather your ingredients, roll up your sleeves, and get ready to impress with this exquisite dessert that combines elegance and flavor in every slice!

Ingredients

  • box german chocolate 
  • cup water 
  • 0.5 cup vegetable oil 
  •  eggs 
  • oz food coloring red
  • tablespoons cocoa powder unsweetened
  • 1.5 cups peppermint candies white
  • 16 oz vanilla frosting 

Equipment

  • bowl
  • oven
  • hand mixer
  • microwave

Directions

  1. Heat oven to 350°F (325°F for dark or nonstick pans). Grease and flour two 8-inch round cake pans, or spray with baking spray with flour. In large bowl, beat cake ingredients with electric mixer on low speed 30 seconds, then on medium speed 2 minutes.
  2. Pour into pans.
  3. Bake and cool as directed on box for 8-inch rounds. Refrigerate layers about 45 minutes for easier handling. Trim off rounded top of one layer. Slice each cake layer in half horizontally to make a total of 4 layers. Reserve untrimmed top layer.
  4. In medium microwavable bowl, microwave baking chips uncovered on Medium (50%) 4 to 5 minutes, stirring halfway through microwave time. Stir until smooth; cool 5 minutes. Stir in frosting until well blended.
  5. Place 1 cake layer bottom, cut side up, on serving plate; spread with about 3/4 cup of the frosting. Repeat with second and third cake layers. Top with reserved cake layer, cut side down; frost with remaining frosting. Store loosely covered.

Nutrition Facts

Calories352kcal
Protein3.26%
Fat48.29%
Carbs48.45%

Properties

Glycemic Index
3.58
Glycemic Load
11.04
Inflammation Score
0
Nutrition Score
2.3878260824991%

Flavonoids

Catechin
0.27mg
Epicatechin
0.82mg
Quercetin
0.04mg

Nutrients percent of daily need

Calories:351.8kcal
17.59%
Fat:19.29g
29.68%
Saturated Fat:10.56g
65.97%
Carbohydrates:43.56g
14.52%
Net Carbohydrates:43.41g
15.79%
Sugar:40.74g
45.26%
Cholesterol:40.92mg
13.64%
Sodium:104.58mg
4.55%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:2.93g
5.86%
Vitamin B2:0.17mg
9.73%
Vitamin K:8.3µg
7.9%
Vitamin E:0.84mg
5.62%
Calcium:52.78mg
5.28%
Selenium:3.47µg
4.96%
Phosphorus:31.64mg
3.16%
Folate:8.33µg
2.08%
Vitamin B5:0.19mg
1.9%
Iron:0.32mg
1.77%
Vitamin B12:0.1µg
1.63%
Vitamin D:0.22µg
1.47%
Copper:0.03mg
1.34%
Zinc:0.2mg
1.32%
Vitamin A:59.4IU
1.19%