Black Forest Chocolate Torte Recipe
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Black Forest Chocolate Torte Recipe

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If you're thinking about pulling out all the stops for a dessert that says "wow," look no further. This cherry-crowned beauty stacked with layers of chocolate cake and cream filling will have everyone talking. —Doris Grotz, York, Nebraska
TOTAL TIME: Prep: 1-1/4 hours Bake: 15 min. + cooling
MAKES:16 servings
TOTAL TIME: Prep: 1-1/4 hours Bake: 15 min. + cooling
MAKES: 16 servings


  • 2/3 cup butter, softened
  • 1-3/4 cups sugar
  • 4 eggs
  • 1-1/4 cups water
  • 4 ounces unsweetened chocolate, chopped
  • 1 teaspoon vanilla extract
  • 1-3/4 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 6 ounces German sweet chocolate
  • 3/4 cup butter, cubed
  • 1/2 cup sliced almonds, toasted
  • 3 cups heavy whipping cream
  • 2 tablespoons sugar
  • 2 teaspoons vanilla extract
  • 1 cup cherry pie filling
  • 3 cups sliced almonds, toasted

Nutritional Facts

1 slice: 654 calories, 48g fat (24g saturated fat), 158mg cholesterol, 245mg sodium, 51g carbohydrate (36g sugars, 3g fiber), 10g protein.


  1. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in water just until blended.
  2. In a microwave, melt chocolate; stir until smooth. Stir in vanilla until blended. Combine the flour, baking powder and baking soda; add to creamed mixture alternately with chocolate mixture beating well after each addition.
  3. Pour into four greased and floured 9-in. round baking pans. Bake at 350° for 15-20 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
  4. For chocolate filling, in a microwave, melt chocolate; stir until smooth. Stir in butter until smooth. Add almonds.
  5. For cream filling, in a small bowl, beat cream until it begins to thicken. Add sugar and vanilla; beat until soft peaks form.
  6. To assemble, place one cake on a serving platter; spread with a fourth of the chocolate filling and a fourth of the cream filling. Repeat layers twice. Top with remaining cake and chocolate filling.
  7. Place 1-1/2 cups of the remaining cream filling in a pastry bag with a large star pastry tip. Pipe around edge of cake. Fill center with cherry pie filling. Spread remaining cream filling over sides of cake; press almonds into sides. Store in the refrigerator. Yield: 16 servings.
Originally published as Black Forest Torte in Country Woman Christmas Annual 2006, p52

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danisaint User ID: 5934271 141015
Reviewed Nov. 21, 2011

"I made this as an entry to a work sponsered bake-off and won! The ladies I work with LOVED this cake and have been begging me to make it again. My husband insisted that I make 2 next time, one for them and one for him!"

memec910 User ID: 5730018 54171
Reviewed Apr. 6, 2011

"I can not believe this only has 1 3/4 cup of

flour and it makes three four layers , is
this right?"

Anngelgurl3 User ID: 1829833 58220
Reviewed Mar. 20, 2010

"I made this for my boyfriend's birthday, and everyone loved it. I was skeptical because I'm not a cherry lover, but the combo with the rich chocolate layers was decadent!"

MY REVIEW User ID: 2350474 69125
Reviewed Oct. 22, 2009

"I made this torte for a friend's birthday and he shared it with the people at his work and they all loved it, It is also great to made for Christmas."

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