Chocolate Cream Torte

Recipe from

Oxmoor House

Nutritional Information

Calories 648
Caloriesfromfat 54 %
Fat 38.7 g
Satfat 17.7 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 6 g
Carbohydrate 72.6 g
Fiber 0.0 g
Cholesterol 117 mg
Iron 0.0 mg
Sodium 231 mg
Calcium 0.0 mg


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


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.

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.

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.

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.

Light and Luscious,

Oxmoor House

January 1994
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