Chocolate Cream Torte

Prep Time: 0 Minutes

Cook Time: 0 Minutes

Ready In: 0 Minutes

Servings: 12

Ingredients:

2 cups all-purpose flour

1 teaspoon baking soda

1/2 teaspoon salt

2 cups sugar

1/2 cup unsweetened cocoa

3/4 cup vegetable oil

1/4 cup buttermilk

2 teaspoons vanilla extract

2 eggs

1 cup boiling water

2 (1-ounce) squares semisweet chocolate, melted

2 tablespoons raspberry nectar

1 1/2 tablespoons butter, softened

2 tablespoons sifted powdered sugar

3/4 cup whipping cream, whipped

3/4 cup seedless raspberry preserves

2 cups whipping cream

1/3 cup sifted powdered sugar

Directions:

1. Combine first 9 ingredients; beat at medium speed of an electric mixer 2 minutes. Stir in water. Pour batter into 2 greased and floured 8-inch round cakepans. Bake at 350° for 25 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes; remove from pans. Let cool.
2. Combine melted chocolate and raspberry nectar. Let cool. Beat butter at medium speed of electric mixer until fluffy. Add 2 tablespoons powdered sugar; beat until blended. Add chocolate mixture, beating well. Fold whipped cream into chocolate mixture.
3. Stir preserves well. Slice each cake layer in half horizontally. Place 1 layer on plate; spread with 1/4 cup preserves. Spread one-third of chocolate mixture over preserves. Repeat with next 2 layers and remaining preserves and chocolate mixture. Top with fourth layer.
4. Beat 2 cups whipping cream until foamy; add 1/3 cup powdered sugar, beating until soft peaks form. Spread on sides and pipe on top of cake.

By RecipeOfHealth.com