Chocolate Cream Torte Recipe

Name: Chocolate Cream Torte
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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 350u00b0 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.

2681

kcal

Calories

202

Fat

205

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 2 cups all-purpose flour, 1 teaspoon baking soda, 1/2 teaspoon salt, 2 cups sugar, and more.

Yes, Chocolate Cream Torte falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Chocolate Cream Torte

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