Layers of chocolate and raspberry jam make Sachertorte [SAH-kuhr-tohrt] a German gem.
How to Make It
Step 1
Beat first 4 ingredients at medium speed with an electric mixer 2 minutes. Spoon batter into 3 greased and floured 8-inch round cakepans.
Step 2
Bake at 350° for 18 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes. Remove from pans, and cool completely on wire racks.
Step 3
Spread jam between layers.
Step 4
Microwave whipping cream at HIGH 1 minute; add chocolate morsels, stirring until melted. Pour mixture over top of cake, using a spatula to spread dripping mixture around sides of cake. Garnish, if desired.
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