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Black Forest Torte

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
  • Total Time
    Prep: 35 min. Bake: 25 min. + cooling
  • Makes
    12-16 servings


  • 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 large eggs, room temperature
  • 2 bars (4 ounces each) German sweet chocolate, divided
  • 3/4 cup butter
  • 1/2 cup chopped pecans
  • 2 cups heavy whipping cream
  • 1 tablespoon confectioners' sugar
  • 1 teaspoon vanilla extract


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

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  • Ann
    Apr 17, 2020

    Second Dee's rating- this recipe became the de-facto birthday cake in my family some time in the 70's- it was called simply Forest Torte. My mom put it in our family recipe book several years ago and I started making it for my kids- although I could tell that there was something missing in the recipe. Tomorrow is my birthday and my kids are making this for me, so I found this recipe to compare- in my mom's transcription, the flour and sugar amounts are switched, the baking soda is gone, and the baking powder is transcribed as baking soda! We also don't put the pecans in although they were probably in the OG recipe but Mom kept them out when we were kids.

  • Dee
    Oct 10, 2019

    Please people, do not rate a recipe you did not bother to prepare and taste. You're skewing the ratings for a fabulous Chocolate Torte. Post your comment and do not rate. I agree, this recipe is not for a traditional Black Forest Torte containing cherries. My Great Aunt first made this for me in 1976. This Torte became the most requested birthday cake in our family. I lost this recipe during a move 2 years ago. I was thankful someone shared this recipe. This cake stores well in the refrigerator.

  • tamsfrodo
    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!

  • Fezskipyjonjones
    Feb 24, 2013

    No comment left

  • Gerhard2
    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

  • iluvlemon
    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!

  • jacky1234
    Jun 18, 2008

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