Chocolate Cream Torte
|All purpose flour||2 Cup (32 tbs)|
|Baking soda||1 Teaspoon|
|Sugar||2 Cup (32 tbs)|
|Unsweetened cocoa||1⁄2 Cup (8 tbs)|
|Vegetable oil||3⁄4 Cup (12 tbs)|
|Buttermilk||1⁄4 Cup (4 tbs)|
|Vanilla extract||2 Teaspoon|
|Boiling water||1 Cup (16 tbs)|
|Semi-sweet chocolate square||2 Ounce, melted (2 Squares, 1 Ounce Each)|
|Raspberry nectar||2 Tablespoon|
|Butter||1 1⁄2 Tablespoon, softened|
|Whipping cream||3⁄4 Cup (12 tbs), whipped|
|Seedless raspberry preserves||3⁄4 Cup (12 tbs)|
|Whipping cream||2 Cup (32 tbs)|
|Sifted powdered sugar||1⁄3 Cup (5.33 tbs)|
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.
Combine melted chocolate and raspberry nectar.
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.