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Preheat the oven to 350°F. Line the bottoms of two 8” round pans with parchment; grease the parchment and the sides of the pans.
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To make the cake: Using a hand or stand mixer fitted with a whisk attachment, whip the eggs until thick and pale yellow, about 3 minutes at high speed.
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Reduce the mixer speed to medium-low and gradually add the baking sugar alternative, salt, and vanilla.
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In a separate small bowl, combine the almond flour, cocoa, and baking powder. Gently (but thoroughly) fold the dry ingredients into the batter.
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In a small measuring cup, combine the oil and water. Pour into the batter and fold gently just until combined.
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Divide the batter evenly between the prepared pans; if you have a scale, you’ll add between 280g and 290g of batter to each pan.
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To bake the cakes: Bake the cakes until the edges begin to pull away from the sides of the pan and the center of one springs back when lightly pressed, 22 to 26 minutes.
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Remove the cakes from the oven and loosen the edges with a knife or spatula. Let the cakes cool for 10 minutes, then carefully transfer them from the pans to a rack to cool completely.
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To make the topping: In a medium bowl, whisk together the cream, baking sugar alternative, cocoa, and vanilla until stiff peaks form, scraping the bowl as necessary.
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To assemble the torte: Remove the parchment from one of the cake layers and place the layer on a serving plate.
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Top with about half the whipped cream.
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Arrange the raspberries evenly atop the cream.
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Remove the parchment from the second cake layer and place it on top of the cream and raspberries, pressing it down gently.
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Top with the remaining whipped cream. Dust with cocoa powder, if desired. Serve the cake immediately; or cover and refrigerate until ready to serve.
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Storage information: Store any leftovers, well covered, in the refrigerator for up to five days.