Chocolate Sour Cream Torte

This pretty cake has been given the "not too sweet-stands up to any cake in the old country" stamp of approval by our distinguished Austrian friend Helga. A nice finish to any meal, a bit of chocolate-y goodness without any cloying sugary-ness.

Stir together 1/2 C cocoa with 1/2 cup boiling water until smooth. Preheat oven to 375F. Grease 2 round 8 or 9 inch cake pans. Sift 2 C flour together with 2 tsp baking powder and 1/2 tsp salt & set aside. Cream 2 T butter with 1 1/2 C sugar, beat in 2 egg yolks and 1 tsp vanilla. Stir 1 tsp baking soda into 1 cup sour cream and fold into cream mixture. Fold in dry ingredients and mix well. Beat in cocoa mixture, and divide between pans. Bake 20-25 minutes until middle springs back when touched. Cool a few minutes, then turn out onto wire racks to cool completely. Sandwich layers together with strawberry jam (or your favorite jam) and dust with confectioner's sugar. Recipe taken from a lovely cook book: "The Pleasures of Afternoon Tea" by Angela Hynes.