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Chocolate Cream Torte

Yield 12 servings.

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

Nutrition 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

How to Make It

  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.

Light and Luscious