This German Chocolate Cream Cake is after an original and authentic recipe. In Germany we call such a cake “Schoko-Sahne-Torte.” It is a “Torte” because it contains multiple layers and is therefor higher than a regular cake. This is a very rich cake, a lot richer than a normal cake because the filling is a buttery cream. It is the perfect German cake for festive occasions, the holidays or birthdays. This German recipe is not that complicated as it may seem but I recommend that you have some baking experience.
Tip: Bake the base cake the day before you need the cake, and add the chocolate cream the next day. Or if you are not one hundred percent certain use the convenient Kathi baking mix for layered cakes (see below). Enjoy this wonderful German cake recipe! Happy Baking!
80 g butter
1 dash salt
130 g sugar
1 package vanilla sugar, 0.3oz – How to make Vanilla Sugar –
200 g almonds flour and 200 g dark semi sweet chocolate, grated
1 tsp baking powder Dr Oetker
1 tbsp brandy (if you can use the German classic brandy Asbach Uralt) or rum flavor
1 jar (450 g) red currant jelly
250ml heavy cream
3 tsp instant coffee
1 Orange (organic)
25 g dark chocolate, semi sweet
– Melt butter; separate eggs.
– Combine egg yolks, 100 g sugar, vanilla sugar and salt in a bowl and mix well by using a hand mixer. Mix in the melted butter (should be liquid but not hot).
2. Add almond flour, 100 g grated chocolate and baking powder to the egg dough, and mix carefully.
– Add brandy/rum flavor.
– Beat egg white until firm, then fold into the dough with a spatula..
– Preheat oven to 350 F (175 C).
3. Use a spring form (diameter 26 cm or 10 inches) and layer with parchment paper.
– Fill in the dough, spread evenly with a spatula.
– Bake for 25-35 minutes on the second level.
– When done just open the form clip, and let cool off in the form.
4. Remove the cake carefully from the form.
– Cut it horizontally one time to get 2 pieces.
– Spread on the lower piece that makes the bottom the jelly. Put the pieces together.
– Place a cake or pastry ring around the cake.
– Beat the cream with remaining sugar until firm.
– Sieve the instant coffee (so it is really a fine powder) or press through a sieve, add to the filling.
– Add the remaining chocolate mix to the filling.
6. Spread 3/4 of the chocolate cream onto the cake and with a spoon spread it all over in a wavy patter.
7. Remove cake ring and spread the remaining cream around the cake. Keep the cake for at least one hour in the fridge.
8. Wash the orange with hot water and peel it (very thin).
9. Cut the orange stripes in super fine stripes (will be used as decoration, so it can be optional). You can use chocolate sprinkles or other
10. Grate the chocolate and together with the orange peel stripes decorate the cake.