Chocolate-Raspberry Torte
2 1/4 cups all-purpose flour
2 cups sugar
2/3 cup unsweetened cocoa powder
1/4 cup cornstarch
2 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
2 cups milk, warmed
1/2 cup butter or margarine, melted
2 large eggs, lightly beaten
2 teaspoon vanilla extract
1 jar (12 ounces) seedless raspberry preserves
2 cups heavy cream
1/3 cup confectioners’ sugar
2 pkg. (2 oz. each) sliced almonds, toasted and chopped
1 pint fresh raspberries
DIRECTIONS:
1. Heat oven to 350 degrees F. Grease two 9″ round cake pans. Cover bottoms with wax paper, grease, and dust with cocoa powder.
2. In large bowl, mix flour, sugar, cocoa, cornstarch, baking soda, baking powder, and salt. In another bowl, combine milk, butter, eggs, and vanilla. With mixer on low, beat liquid ingredients into dry ingredients just until smooth; do not overbeat. Divide batter evenly between pans. Bake 30 to 35 minutes until toothpick inserted in center of cake comes out clean.
3. Cool cakes in pans on wire racks 10 minutes. Grease racks. Run a small knife around edge of cakes, then invert onto greased racks, remove wax paper, and cool.
To assemble the torte:
1. Slice each cake layer in half horizontally. Spread 1/4 cup raspberry preserves on cut side of each of the 4 layers.
2. Whip cream with confectioners’ sugar. Spread 1/2 cup whipped cream on each layer, stacking them to form the torte. Frost side of torte and pipe garnish around top edge with remaining whipped cream.
3. Press almonds into sides and top with fresh raspberries.