Chocolate Cream Torte

Recipe from Oxmoor House

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Nutritional Information

Amount per serving
  • Calories: 648
  • Calories from fat: 54%
  • Fat: 38.7g
  • Saturated fat: 17.7g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 6g
  • Carbohydrate: 72.6g
  • Fiber: 0.0g
  • Cholesterol: 117mg
  • Iron: 0.0mg
  • Sodium: 231mg
  • Calcium: 0.0mg


  • 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


  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.
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