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Black Forest Chocolate Torte

 Black Forest Chocolate Torte
This rich torte is so impressive, thanks to its combination of moist cake layers, chocolate-almond and cream fillings, cherry topping and almond-studded sides. It's almost too pretty to cut! Don't hesitate, though - no one will be able to resist a slice, no matter how stuffed they are.
16 ServingsPrep: 1-1/4 hours Bake: 15 min. + cooling


  • 2/3 cup butter, softened
  • 1-3/4 cups sugar
  • 4 eggs
  • 1-1/4 cups water
  • 4 ounces unsweetened chocolate, chopped
  • 1 teaspoon McCormick® Pure 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 McCormick® Pure Vanilla Extract
  • 1 cup cherry pie filling
  • 3 cups sliced almonds, toasted


  • 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.

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Black Forest Chocolate Torte (continued)

Directions (continued)

  • 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.
  • 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.
  • For chocolate filling, in a microwave, melt chocolate; stir until
  • smooth. Stir in butter until smooth. Add almonds.
  • For cream filling, in a small bowl, beat cream until it begins to
  • thicken. Add sugar and vanilla; beat until soft peaks form.
  • 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.
  • 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.
Nutritional Facts: 1 serving (1 slice) equals 654 calories, 48 g fat (24 g saturated fat), 158 mg cholesterol, 245 mg sodium, 51 g carbohydrate, 3 g fiber, 10 g protein.