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Black Forest Chocolate Torte Recipe

Black Forest Chocolate Torte Recipe

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 hour Bake: 15 min. + cooling YIELD:16 servings


  • 2/3 cup butter, softened
  • 1-3/4 cups sugar
  • 4 large 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, chopped
  • 3/4 cup butter, cubed
  • 1/2 cup sliced almonds, toasted
  • 2 cups heavy whipping cream
  • 1 tablespoon sugar
  • 1-1/2 teaspoons vanilla extract
  • 1 cup cherry pie filling
  • 1-1/2 cups sliced almonds, toasted


  • 1. Preheat oven to 350°. Line bottoms of four greased 9-in. round baking pans with parchment paper; grease paper.
  • 2. 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.
  • 3. In a microwave, melt unsweetened chocolate; stir until smooth. Stir in vanilla. In a small bowl, whisk together flour, baking powder and baking soda; add to creamed mixture alternately with chocolate mixture, beating after each addition. Divide batter among prepared pans.
  • 4. Bake until a toothpick inserted in center comes out clean, 15-20 minutes. Cool 10 minutes before removing from pans to wire racks; remove paper. Cool completely.
  • 5. For chocolate filling, melt chocolate in a microwave; stir until smooth. Stir in butter until blended. Stir in almonds.
  • 6. For whipped cream, in a small bowl, beat cream until it begins to thicken. Add sugar and vanilla; beat until soft peaks form.
  • 7. To assemble, place one cake layer on a serving plate; spread with 1/3 cup chocolate filling and 1 cup whipped cream. Repeat layers twice. Top with the remaining cake and chocolate filling.
  • 8. Spread remaining whipped cream over sides of cake. Press almonds onto sides. Spoon pie filling over top of cake. Refrigerate until serving. Yield: 16 servings.
Editor's Note: To toast nuts, bake in a shallow pan in a 350° oven for 5-10 minutes or cook in a skillet over low heat until lightly browned, stirring occasionally.

Nutritional Facts

1 slice: 596 calories, 41g fat (22g saturated fat), 124mg cholesterol, 210mg sodium, 46g carbohydrate (26g sugars, 3g fiber), 8g protein.

Reviews for Black Forest Chocolate Torte

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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!"

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?"

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!"

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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