Delight your Valentine with this flavorful marriage of chocolate and raspberry. Bake in heart-shaped pans to make this chocolate-raspberry torte an extra special treat.
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- 1/2 cup baking cocoa
- 1/2 cup boiling water
- 2/3 cup shortening
- 1-3/4 cups sugar
- 1 teaspoon vanilla
- 2 eggs
- 2-1/4 cups all-purpose flour
- 1-1/2 teaspoons baking soda
- 1/2 teaspoon salt
- 1-1/3 cups buttermilk
Stir together cocoa and boiling water in a small bowl until smooth; set aside. Cream shortening, sugar, and vanilla in a large mixing bowl until light and fluffy. Add eggs and beat well. Combine flour, baking soda, and salt; add alternately with buttermilk to creamed mixture. Blend in cocoa mixture. Pour into three greased and floured 8-inch layer pans. Bake at 350 degrees F for 25 to 30 minutes, or until cake tester comes out clean. Cool 10 minutes then remove from pans and cool completely on wire rack.
- 1/2 pint cold whipping cream
- 1/3 cup confectioners' sugar
- 1/2 teaspoon vanilla extract
- several drops red food coloring
- 3/4 cup seedless raspberry jam
In small bowl, combine whipping cream, confectioners' sugar, vanilla, and food coloring, and beat until stiff.
To assemble cake: Spread a thin layer of jam, then a third of the cream filling between each layer, reserving one third of the cream for the top. Spread a thick layer of jam on the very top. Using a pastry bag, decoratively pipe the remaining cream around the top of the cake.