Black Forest Torte Recipe

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Black Forest Torte Recipe
Black Forest Torte Recipe photo by Taste of Home
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Black Forest Torte Recipe

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Looking for a surefire way to impress guests? Present this eye-catching torte! It features a moist chocolate cake and both a rich chocolate filling and a smooth cream filling.—Glatis McNiel, Constantine, Michigan
MAKES:
12-16 servings
TOTAL TIME:
Prep: 35 min. Bake: 25 min. + cooling
MAKES:
12-16 servings
TOTAL TIME:
Prep: 35 min. Bake: 25 min. + cooling

Ingredients

  • 2/3 cup butter
  • 4 ounces unsweetened chocolate
  • 1-1/3 cups all-purpose flour
  • 1-3/4 cups sugar
  • 1-1/4 teaspoons baking soda
  • 1/4 teaspoon baking powder
  • 1-1/4 cups water
  • 1 teaspoon vanilla extract
  • 3 eggs
  • CHOCOLATE FILLING:
  • 2 bars (4 ounces each) German sweet chocolate, divided
  • 3/4 cup butter
  • 1/2 cup chopped pecans
  • CREAM FILLING:
  • 2 cups heavy whipping cream
  • 1 tablespoon confectioners' sugar
  • 1 teaspoon vanilla extract

Directions

Line two greased 9-in. round baking pans with waxed paper, set aside. In a heavy saucepan or microwave, melt butter and chocolate; stir until smooth and cool. In a large bowl, combine the flour, sugar, baking soda and baking powder. Add the chocolate mixture, water and vanilla. Beat on low speed for 1 minute; beat on medium for 2 minutes. Add eggs, one at a time, beating well after each addition.
Pour into the prepared pans. Bake at 350° for 25-30 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
For chocolate filling, melt 1-1/2 bars of German chocolate in a heavy saucepan or microwave; stir until smooth. Stir in butter and nuts. Watching closely, cool filling just until it reaches spreading consistency. For cream filling, beat cream in a chilled large bowl until it begins to thicken. Add confectioners' sugar and vanilla; beat until stiff peaks form.
Split each cake into two horizontal layers. Place one layer on a serving plate; cover with half of the chocolate filling. Top with a second cake layer; spread on half of the cream filling. Repeat layers. Grate remaining German chocolate; sprinkle on the top. Store in the refrigerator. Yield: 12-16 servings.
Originally published as Black Forest Torte in Country Extra September 1993, p49

Nutritional Facts

1 slice: 452 calories, 34g fat (19g saturated fat), 124mg cholesterol, 292mg sodium, 37g carbohydrate (27g sugars, 1g fiber), 4g protein.

  • 2/3 cup butter
  • 4 ounces unsweetened chocolate
  • 1-1/3 cups all-purpose flour
  • 1-3/4 cups sugar
  • 1-1/4 teaspoons baking soda
  • 1/4 teaspoon baking powder
  • 1-1/4 cups water
  • 1 teaspoon vanilla extract
  • 3 eggs
  • CHOCOLATE FILLING:
  • 2 bars (4 ounces each) German sweet chocolate, divided
  • 3/4 cup butter
  • 1/2 cup chopped pecans
  • CREAM FILLING:
  • 2 cups heavy whipping cream
  • 1 tablespoon confectioners' sugar
  • 1 teaspoon vanilla extract
  1. Line two greased 9-in. round baking pans with waxed paper, set aside. In a heavy saucepan or microwave, melt butter and chocolate; stir until smooth and cool. In a large bowl, combine the flour, sugar, baking soda and baking powder. Add the chocolate mixture, water and vanilla. Beat on low speed for 1 minute; beat on medium for 2 minutes. Add eggs, one at a time, beating well after each addition.
  2. Pour into the prepared pans. Bake at 350° for 25-30 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
  3. For chocolate filling, melt 1-1/2 bars of German chocolate in a heavy saucepan or microwave; stir until smooth. Stir in butter and nuts. Watching closely, cool filling just until it reaches spreading consistency. For cream filling, beat cream in a chilled large bowl until it begins to thicken. Add confectioners' sugar and vanilla; beat until stiff peaks form.
  4. Split each cake into two horizontal layers. Place one layer on a serving plate; cover with half of the chocolate filling. Top with a second cake layer; spread on half of the cream filling. Repeat layers. Grate remaining German chocolate; sprinkle on the top. Store in the refrigerator. Yield: 12-16 servings.
Originally published as Black Forest Torte in Country Extra September 1993, p49

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Reviews forBlack Forest Torte

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tamsfrodo User ID: 1085728 243167
Reviewed Feb. 3, 2016

"How can it be a Black Forest cake without any cherries? This would just be a chocolate torte. It looks scrumptious, though!"

MY REVIEW
Gerhard2 User ID: 4357735 15683
Reviewed Jul. 15, 2011

"The recipe sounds good but has a very importen ingredient missing it has to have cherries in the middle , The original torte has no chcolate in the middle. Thank You"

MY REVIEW
iluvlemon User ID: 4743462 38082
Reviewed Jan. 3, 2010

"After having this at a friends house, I fell in love with it! It is me and my sisters favorite recipe for cake! The cream filling levels out the chocolate, this cake is simply scrumptious! Now I always ask for this for my birthday! Thanks for the great recipies TOH!"

MY REVIEW
jacky1234 User ID: 3173983 14555
Reviewed Jun. 18, 2008

"what can i use instead of heavy cream, we do not have it in Israel"

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