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
Black Forest Chocolate Torte
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
Directions
- Preheat oven to 350°. Line bottoms of 4 greased 9-in. round baking pans with parchment; grease parchment.
- 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.
- 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.
- 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.
- For chocolate filling, melt chocolate in a microwave; stir until smooth. Stir in butter until blended. Stir in almonds.
- For whipped cream, in a small bowl, beat cream until it begins to thicken. Add sugar and vanilla; beat until soft peaks form.
- 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.
- Spread remaining whipped cream over sides of cake. Press almonds onto sides. Spoon pie filling over top of cake. Refrigerate until serving.
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