Chocolate Cream Torte

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

Preparation

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.