Chocolate layer cake with kirsch, whipped cream, cherries, and chocolate curls

Black Forest Torte

Layers of chocolate butter cake with a German chocolate filling of coconut and pecans between the layers, iced with semi-sweet chocolate ganache and crumbled pecans.

German Chocolate Cake

Yellow layered cake brushed with rum flavoring and raspberry preserves covered in chocolate ganache, garnished with light chocolate buttercream, and dark chocolate triangles.

Prince Regente Torte

Large New York style cheese cake glazed with apricot and ground almonds

Cheese Cake

Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.

Bake the Cake

In a large bowl, combine flour, sugar, cocoa powder, baking powder, baking soda, and salt.

Mix Dry Ingredients

Add eggs, milk, oil, and vanilla to the dry ingredients. Mix until well combined.

Add Wet Ingredients

Carefully stir in boiling water until the batter is smooth. It will be thin.

Incorporate Boiling Water

Pour the batter evenly into the prepared cake pans. Bake for 30-35 minutes or until a toothpick comes out clean.

Bake

Let the cakes cool in the pans for 10 minutes, then remove from pans and transfer to wire racks to cool completely.

Cool the Cakes

Once cooled, slice each cake in half horizontally to create four layers. Soak each layer with kirsch.

Prepare the Filling

Place one layer on a serving platter, spread cherry filling over it, and top with whipped cream. Repeat the layers.

Assemble the Torte

Spread whipped cream over the top and sides of the cake. Decorate with chocolate curls and maraschino cherries.

Finish with Toppings

Refrigerate for at least 1 hour before serving to set. Slice and enjoy!

Chill and Serve

all-purpose flour

granulated sugar

unsweetened cocoa powder

baking powder

baking soda

salt

eggs

whole milk

vegetable oil

vanilla extract

boiling water

cherry filling

kirsch (cherry schnapps)

heavy whipping cream

powdered sugar

dark chocolate (for curls)

maraschino cherries (for garnish)

Preheat your oven to 350°F (175°C). Grease and flour three 9-inch round cake pans.

Prepare the Cake

In a large bowl, whisk together flour, sugar, cocoa powder, baking powder, baking soda, and salt.

Add butter, eggs, vanilla, and buttermilk to the dry ingredients. Beat on medium speed for 2 minutes. Stir in boiling water until smooth.

Pour the batter evenly into the prepared pans. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.

Allow cakes to cool in the pans for 10 minutes, then remove from pans and cool completely on wire racks.

Cool the Cake

In a saucepan over medium heat, combine coconut, pecans, sugar, evaporated milk, egg yolks, and butter. Cook, stirring constantly, until thickened (about 10 minutes). Stir in vanilla and cool completely.

In a saucepan, heat heavy cream until just boiling. Remove from heat and add chocolate chips. Let sit for 5 minutes, then stir until smooth.

Prepare the Ganache

Place one layer of cake on a serving platter, spread half of the filling on top. Add the second layer and repeat. Top with the third layer.

Assemble the Cake

Pour ganache over the top and sides of the cake, allowing it to drip down. Decorate with crumbled pecans.

Ice the Cake

unsalted butter

buttermilk

In a bowl, sift together the flour and baking powder. Set aside.

In a large mixing bowl, cream together the butter and granulated sugar until light and fluffy.

Cream Butter and Sugar

Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.

Add Eggs and Vanilla

Gradually add the dry mixture to the butter mixture, alternating with milk, and mix until just combined.

Combine Ingredients

Divide the batter evenly between the prepared pans and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Let cool in pans for 10 minutes, then turn out onto wire racks to cool completely.

In a saucepan, heat the heavy cream until just boiling. Pour over the chocolate chips in a bowl and let sit for 5 minutes, then stir until smooth.

Prepare Ganache

Once the cakes are cooled, brush each layer with rum flavoring, spread raspberry preserves on top of one layer, then stack the layers.

Pour the ganache over the stacked cake, allowing it to drip down the sides. Refrigerate until set.

Cover with Ganache

In a bowl, beat the unsalted butter until creamy. Gradually add the powdered sugar and cocoa powder, and beat until light and fluffy.

Make Buttercream

Use the chocolate buttercream to pipe decorations on the top of the cake. Optionally, garnish with dark chocolate triangles.

Decorate

milk

rum flavoring

raspberry preserves

heavy cream

semi-sweet chocolate chips

unsalted butter (for buttercream)

Preheat the oven to 175°C (350°F). In a bowl, combine the graham cracker crumbs and melted unsalted butter until well mixed. Press this mixture into the bottom of a springform pan to form an even layer. Bake for 10 minutes, then let cool.

Prepare the crust

In a large mixing bowl, beat the cream cheese and granulated sugar together until smooth and creamy. Add the sour cream and vanilla extract, mixing until fully incorporated. Gradually add the eggs, one at a time, mixing gently until just combined.

Make the cheesecake filling

Pour the cheesecake filling over the cooled crust. Smooth the top with a spatula. Bake in the preheated oven for 50-60 minutes, or until the center is set but still slightly jiggly.

Combine and bake

Turn off the oven and crack the door open. Let the cheesecake cool in the oven for 1 hour, then remove and refrigerate for at least 4 hours or overnight. Before serving, glaze the top with apricot glaze and sprinkle with ground almonds.