German choco torte with raspberry cream filling
Germans love cakes because the cakes in Germany are excellent! My favorite one is this choco raspberry cream torte. I discovered it in the Küstermann’s café house and whenever I’m in the neighbourhood in spite of the huge portion I can’t resist to order one!
The cake is a “fancy” cake with multiple layers. Between each cake layer is usually a filling made of cream and fruits. It is not necessary to decorate with whipped cream, because of the rich cream filling but you can top with some decorative items such as fruits, nuts, marzipan, and chocolate fondant. It would be an excellent dessert for Easter!
Yield: 16 servings
- 3/4 cup butter, softened
- 2 cups sugar
- 3 eggs
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 3/4 cup baking cocoa
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 teaspoon baking powder
- 1-1/2 cups 2% milk
- Chocolate frosting:
- 2 cups (12 ounces) semisweet chocolate chips
- 1/2 cup butter, cubed
- 1 cup (8 ounces) sour cream
- 4-1/2 cups confectioners’ sugar
- Raspberry fillin:
- 1/2 cup heavy whipping cream
- 1/4 cup red raspberry preserves
- 1-1/2 teaspoons sugar
- 1 teaspoon raspberry liqueur
- Chocolate drizzle:
- 1/4 cup semisweet chocolate chips
- 1 tablespoon butter
- 1/4 cup heavy whipping cream
- Chocolate curls and fresh raspberries
- Line three 9-in. round baking pans with waxed paper; grease and flour the pans and paper. Set aside.
- 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 vanilla. Combine the flour, cocoa, baking soda, salt and baking powder; add to the creamed mixture alternately with milk, beating well after each addition.
- Transfer to prepared pans. Bake at 350° for 20-25 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 frosting, in a small heavy saucepan, melt chips and butter over low heat. Transfer to a large bowl; cool for 5 minutes. Stir in sour cream. Gradually beat in confectioners’ sugar until smooth.
- For filling, in a small bowl, beat cream until it begins to thicken. Add the preserves, sugar and liqueur; beat until stiff peaks form.
- Cut each cake horizontally into two layers. Place bottom layer on a serving plate; spread with 1/2 cup filling. Top with another cake layer and spread with 1/2 cup frosting. Repeat layers. Top with another cake layer, 1/2 cup filling and remaining cake layer. Spread remaining frosting over top and sides of cake.
- For drizzle, place chips and butter in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate; whisk until smooth. Place mixture in a heavy-duty resealable plastic bag; cut a small hole in a corner of bag. Pipe a lattice design over top of cake, allowing some drizzle to drape down the sides. Decorate with chocolate curls and raspberries as desired. Refrigerate leftovers.
To Make Ahead: Bake and assemble the torte 1 day in advance. Garnish just before serving.
Nutritional Facts: 1 slice (calculated without chocolate curls and raspberries) equals 656 calories but sooo good!!
Happy Easter for everybody!