Black Forest Torte Cake

This has become the favorite for birthdays. The slices can be rather small because the cake is so rich. The biggest trick is conning someone into making it for you.

Unusual Tools

  • four 9” round layer pans
  • large mixer bowl
  • mixer
  • vegetable peeler

Ingredients

  • 1-3/4 cups flour
  • 1-3/4 cups and 1-1/2 teaspoons sugar, used separately
  • 1-1/4 teaspoons baking soda
  • 1 teaspoon salt
  • 1/4 teaspoon baking powder
  • 2/3 cup and 3/4 cup soft margarine, used separately
  • 4 squares (1 ounce each) Baker’s Unsweetened Chocolate
  • 2 bars (4 ounces each) Baker’s German Sweet Chocolate
  • 1-1/4 cups water
  • 1 teaspoon and 1/2 teaspoon vanilla, used separately
  • 3 eggs
  • 1 cup whipping cream
  • 1/2 cup chopped toasted almonds

Directions

Making the Cake

Heat oven to 350°F. Grease sides and bottom of four 9” round layer pans. Measure into large mixer bowl: 1-3/4 cups flour, 1-3/4 cups sugar, 1-1/4 teaspoons baking soda, 1 teaspoon salt, 1/4 teaspoon baking powder, 2/3 cup soft margarine, 4 squares (1 ounce each) Baker’s Unsweetened Chocolate melted and cooled, 1-1/4 cups water and 1 teaspoon vanilla. Beat at low speed to blend, then 2 minutes at medium. Add 3 eggs; beat 2 minutes. Pour 1/4 of batter (about 1 cup) in each pan. Bake 15-18 minutes. Cool slightly, remove from pans and cool thoroughly.

Chocolate Filling

Chocolate Filling: Melt 1-1/2 bars (4 ounces each) Baker’s German Sweet Chocolate over hot water. Cool. Blend in 3/4 cup soft margarine. Stir in 1/2 cup chopped toasted almonds.

Cream Filling

Cream Filling: Beat 1 cup whipping cream with 1-1/2 teaspoons sugar and 1/2 teaspoon vanilla. Whip until stiff, but do not over beat.

Putting It Together

Place layer of cake on serving plate. Spread with 1/2 chocolate filling. Layer cake, cream filling, cake, chocolate filling, cake, and cream filling. Do not frost sides. Using vegetable peeler make chocolate curls with remaining 1/2 bar and decorate top. Wrap with Saran Wrap and refrigerate or freeze.

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