Black Forest Chocolate Torte

Name: Black Forest Chocolate Torte
Prep time: 60 min
Cook time: 15 min
Total time: 1 h 15 min
Yield: 16 servings
Cuisine: Europe, German
Ingredients: 2/3 cup butter, softened; 1-3/4 cups sugar; 1 teaspoon vanilla extract; 4 large eggs, room temperature; 4 ounces unsweetened chocolate, melted; 1-3/4 cups all-purpose flour; 1 teaspoon baking powder; 1/4 teaspoon baking soda; 1-1/4 cups water; CHOCOLATE FILLING:; 6 ounces German sweet chocolate, chopped; 3/4 cup butter, cubed; 1/2 cup sliced almonds, toasted; WHIPPED CREAM:; 2 cups heavy whipping cream; 1 tablespoon sugar; 1-1/2 teaspoons vanilla extract; TOPPING:; 1-1/2 cups sliced almonds, toasted; 1 cup cherry pie filling

TEST KITCHEN APPROVED

6 Reviews

Total Time:Prep: 1 hour Bake: 15 min. + cooling

By Taste Of Home Editorial Team

Recipe by Doris Grotz, York, Nebraska

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Oct. 21, 2022

If you're thinking about pulling out all the stops for a dessert that says wow, look no further. This cherry-crowned beauty—stacked layers of chocolate cake and cream filling—will have everyone talking. —Doris Grotz, York, Nebraska

TEST KITCHEN APPROVED

Black Forest Chocolate Torte

6 Reviews Add your review

Yield:16 servings

Prep:1 hour

Cook:15 min

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Ingredients

2/3 cup butter, softened
1-3/4 cups sugar
1 teaspoon vanilla extract
4 large eggs, room temperature
4 ounces unsweetened chocolate, melted
1-3/4 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1-1/4 cups water
chocolate filling:

6 ounces German sweet chocolate, chopped
3/4 cup butter, cubed
1/2 cup sliced almonds, toasted

whipped cream:

2 cups heavy whipping cream
1 tablespoon sugar
1-1/2 teaspoons vanilla extract
TOPPING:
1-1/2 cups sliced almonds, toasted
1 cup cherry pie filling

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Directions

1
Preheat oven to 350°. Line bottoms of 4 greased 9-in. round baking pans with parchment; grease parchment.

2
Cream butter, sugar and vanilla until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in chocolate until blended.
3
In a small bowl, whisk together flour, baking powder and baking soda; add to creamed mixture alternately with water, 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 1 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.