Very Chocolate Torte with Raspberry Cream

Ingredients

• 2 packages chocolate cake mix
• frosting:
• 2 cups semisweet chocolate chips
• 1/2 cup butter, cubed
• 1 cup sour cream
• 4-1/2 cups confectioners' sugar
• raspberry filling:
• 1/2 cup heavy whipping cream
• 1/4 cup red raspberry preserves
• 1-1/2 teaspoons sugar
• 1 teaspoon raspberry liqueur
• decorations:
• 2 ounces white baking chocolate, chopped
• Chocolate curls and fresh raspberries

Directions

1. Prepare and bake cake mixes according to package directions, using four 9-in. round baking pans.
2. For frosting, in a small heavy saucepan, melt chocolate chips and butter over low heat; stir until smooth. Transfer to a large bowl; cool 5 minutes. Stir in sour cream. Gradually beat in confectioners' sugar until smooth.

1. For filling, in a small bowl, beat cream until it begins to thicken. Add preserves, sugar and liqueur; beat until stiff peaks form.
2. Save one cake layer for another use. Using a long serrated knife, cut each remaining cake layer horizontally in half. Place one layer on a serving plate; spread with about 1/3 cup filling. Top with another cake layer; spread with 1/2 cup frosting. Repeat layers. Top with another cake layer, remaining filling and remaining cake layer. Frost top and sides of cake with remaining frosting.
3. Melt white chocolate in a microwave; stir until smooth. Place mixture in a resealable plastic bag; cut a small hole in a corner of bag. Pipe over top of cake as desired. Refrigerate until serving. Just before serving, top with chocolate curls and raspberries.