Chocolate Stawberry Torte

• 5 ounces semisweet chocolate, chopped
• 3/4 cup butter, cubed
• 1-1/2 cups sugar
• 3 eggs
• 2 teaspoons vanilla extract
• 2-1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1-1/2 cups water
• 
  STRAWBERRY FILLING:
• 4 cups sliced fresh strawberries
• 2 tablespoons sugar
• 1 teaspoon vanilla extract
• 
  GLAZE:
• 3 ounces semisweet chocolate, chopped
• 1 tablespoon butter
• 1 cup confectioners' sugar
• 3 tablespoons water
• 1/2 teaspoon vanilla extract
• whipping cream
  

Directions

• In a microwave, melt chocolate and butter; stir until smooth. Cool. Transfer to a large bowl; beating sugar until blended. Add the eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking soda and salt; gradually add to chocolate mixture alternately with water beating well after each addition.
• Pour into two greased and floured 9-in. round baking pans. Bake at 350° for 28-33 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks.
• In a large bowl, combine filling ingredients; set aside. For glaze, in a microwave-safe bowl, melt chocolate and butter; stir until smooth. Stir in confectioners' sugar, water and vanilla until smooth. Cool slightly.
• Place one cake layer on a serving plate. Spread with half of the whipped topping; drizzle with half of the glaze. Top with half of the filling. Repeat layers. Store in the refrigerator. Yield: 10-12 servings.