Chaotic Coffee Klatch (tea also available)

Chocolate Raspberry Cream Torte


Ingredients:

Chocolate Layer Cake

1 cup butter, softened
2 cups sugar
2 large eggs
1 ½ teaspoons vanilla
2 ⅔ cups all-purpose flour
¾ cup baking cocoa
2 teaspoons baking soda
¼ teaspoon salt
1 cup buttermilk
1 cup boiling water

Filling

2 cups heavy whipping cream
3 tablespoons granulated sugar
¼ cup boiling water
6-8 heaping tablespoons powdered sugar, sifted
5-6 heaping tablespoons freeze-dried raspberries, sifted


Method:

1. In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs and vanilla.
Combine the flour, cocoa, baking soda and salt; add to creamed mixture alternately with buttermilk, beating well after each addition.
With mixer on low speed, gradually add boiling water to batter. Increase speed to medium and beat for 2-3 minutes.

2. Pour into three greased and floured 9 in. round baking pans with parchment paper in the bottoms.
Bake at 350 degrees for 16-20 minutes or until a toothpick inserted near the center comes out clean.
Cool for 10 minutes before removing from pans to wire racks to cool completely.

3. For filling, dissolve granulated sugar in boiling water. Add freeze-dried raspberries.
Stir to dissolve. Reheat to boiling in the microwave.
Add powdered sugar, 2 tablespoons at a time, stirring to dissolve. Mixture will be thick. Let cool.
Add mixture to cream, a tablespoon at a time, stirring gently with a whisk to combine.
Beat until stiff peaks form.

4. Place bottom cake layer on serving plate. Top with 1 ⅓ cups of filling, spreading evenly out to the edge. Repeat layers twice.
Store in the refrigerator. Also freezes quite well.
 
Chocolate Raspberry Cream Torte


Ingredients:

Chocolate Layer Cake

1 cup butter, softened
2 cups sugar
2 large eggs
1 ½ teaspoons vanilla
2 ⅔ cups all-purpose flour
¾ cup baking cocoa
2 teaspoons baking soda
¼ teaspoon salt
1 cup buttermilk
1 cup boiling water

Filling

2 cups heavy whipping cream
3 tablespoons granulated sugar
¼ cup boiling water
6-8 heaping tablespoons powdered sugar, sifted
5-6 heaping tablespoons freeze-dried raspberries, sifted


Method:

  1. In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs and vanilla.
Combine the flour, cocoa, baking soda and salt; add to creamed mixture alternately with buttermilk, beating well after each addition.
With mixer on low speed, gradually add boiling water to batter. Increase speed to medium and beat for 2-3 minutes.

  1. Pour into three greased and floured 9 in. round baking pans with parchment paper in the bottoms.
Bake at 350 degrees for 16-20 minutes or until a toothpick inserted near the center comes out clean.
Cool for 10 minutes before removing from pans to wire racks to cool completely.

  1. For filling, dissolve granulated sugar in boiling water. Add freeze-dried raspberries.
Stir to dissolve. Reheat to boiling in the microwave.
Add powdered sugar, 2 tablespoons at a time, stirring to dissolve. Mixture will be thick. Let cool.
Add mixture to cream, a tablespoon at a time, stirring gently with a whisk to combine.
Beat until stiff peaks form.

  1. Place bottom cake layer on serving plate. Top with 1 ⅓ cups of filling, spreading evenly out to the edge. Repeat layers twice.
Store in the refrigerator. Also freezes quite well.
I'd substitute blueberries or strawberries... or both!
 
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