Chocolate Cherry Valentines Torte
Source of Recipe
List of Ingredients
2 eggs, separated
1/2 cup of sugar
1 1/4 cups of unsifted all-purpose flour
1 cup of sugar
1/2 cup of unsweetened cocoa
3/4 teaspoon of baking soda
1/2 teaspoon of salt
1/2 cup of vegetable oil
1 cup of buttermilk or sour milk*
Cream filling (recipe below)
Chocolate Whipped Cream Frosting (recipe below)
2 cups of cherry pie filling
Beat egg whites in small mixer bowl until foamy; gradually
beat in 1/2 cup sugar until stiff peaks form. Set aside.
Combine the flour, 1 cup of sugar, cocoa, baking soda and salt in large mixer bowl. Add the oil, buttermilk or sour milk and the egg yolks and beat until smooth. Gently fold the egg whites into the batter. Grease and flour 2 heart-shaped cake pans or 9-inch layer pans; pour about 1 2/3 cups of batter into each pan.
(Reserve remaining batter in refrigerator while first 2 layers bake.) Bake at 350 degrees for 18-20 minutes or until cake springs back when lightly touched in center. Cool 5 minutes and invert onto a wire rack. Bake the remaining layer and cool completely. Prepare Cream Filling. Place 1 layer on a serving plate; pipe or spoon a 1-inch edge 1/2-inch thick around layer; spread 1/2
cherry filling in the center. Top with the second layer. Spread with 1/2 of the remaining cream filling. Top with third layer.
Spoon remaining cherry filling onto top of cake, leaving a 1-inch edge. Prepare the chocolate whipped cream. Frost sides of cake with the chocolate whipped cream. Pipe top edge with remaining cream filling. Chill completely; store in refrigerator until ready to serve.
For The Cream Filling:
Whip 1 cup of heavy cream with 2 tablespoons of sugar and 1 teaspoon
vanilla in small mixer bowl until stiff peaks form.
For The Chocolate Whipped Cream:
Combine 1/2 cup of sugar and 1/4 cup of unsweetened cocoa in small bowl. Add 1 cup of heavy cream and 1 teaspoon of vanilla; beat on low speed to combine. Beat on medium speed until stiff peaks form.