Chocolate Cream Torte

• 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 350u0b0 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.

flour, baking soda, salt, sugar, unsweetened cocoa, vegetable oil, buttermilk, vanilla, eggs, boiling water, chocolate, raspberry nectar, butter, powdered sugar, whipping cream, seedless raspberry preserves, whipping cream, powdered sugar

Taken from www.myrecipes.com/recipe/chocolate-cream-torte (may not work)