Chocolate Cream Torte Recipe
Ingredients
| All purpose flour | 2 Cup (16 tbs) | |
| Baking soda | 1 Teaspoon | |
| Salt | 1/2 Teaspoon | |
| Sugar | 2 Cup (16 tbs) | |
| Unsweetened cocoa | 1/2 Cup (16 tbs) | |
| Vegetable oil | 3/4 Cup (16 tbs) | |
| Buttermilk | 1/4 Cup (16 tbs) | |
| Vanilla extract | 2 Teaspoon | |
| Eggs | 2 | |
| Boiling water | 1 Cup (16 tbs) | |
| Semi-sweet chocolate square | 2 , melted | |
| 2 tablespoons raspberry nectar | ||
| Butter | 1 1/2 Tablespoon, softened | |
| Powdered sugar | 2 Tablespoon, sifted | |
| Whipping cream | 3/4 Cup (16 tbs), Whipped | |
| 3/4 cup seedless raspberry preserves | ||
| Whipping cream | 2 Cup (16 tbs) | |
| Powdered sugar | 1/3 Cup (16 tbs), sifted | |
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.
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.
Chef
