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Chocolate Cream Torte

Healthycooking's picture
Ingredients
  All purpose flour 2 Cup (32 tbs)
  Baking soda 1 Teaspoon
  Salt 1⁄2 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
  Eggs 2
  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)
Directions

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.
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.
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.

Recipe Summary

Difficulty Level: 
Medium
Course: 
Dessert
Method: 
Baked
Dish: 
Cake
Ingredient: 
Chocolate

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