Description
This German Chocolate Torte, also known as Oma’s Schokotorte, is a rich, layered chocolate cake that combines a delicate, moist chocolate sponge with a smooth cocoa buttercream frosting and a glossy chocolate glaze. Finished with chocolate sprinkles or nuts and charming little frosting balls, this classic German dessert is perfect for special occasions and chocolate lovers seeking an elegant treat with a hint of almond flavor.
Ingredients
Scale
Cake:
- 4 large eggs, separated
- ¼ cup warm water
- 1 teaspoon almond extract
- ¾ cup granulated sugar
- 1½ cups cake flour
- ¼ cup cocoa powder
- 2 teaspoons baking powder
- ½ teaspoon baking soda
Frosting:
- ¾ cup butter, room temperature
- ¾ cup cocoa powder, sifted
- 1½ cups powdered sugar, sifted
- 1 large egg, beaten
- 1 tablespoon rum
- 2 – 3 tablespoons warm strong coffee
Chocolate Glaze:
- 4 oz semisweet chocolate
- 1 tablespoon butter
- 2 tablespoons heavy (whipping) cream
- Chocolate sprinkles or finely ground nuts (for decoration)
Instructions
- Prepare the Cake Base: Preheat your oven to 375°F (190°C). Grease and flour a 10-inch springform pan to prevent sticking. In a large bowl, beat the egg yolks and warm water together until foamy. Add the almond extract and sugar, then beat the mixture until it becomes thick and pale.
- Combine Dry Ingredients: In a separate bowl, mix the cake flour, cocoa powder, baking powder, and baking soda. Sift this dry mixture over the egg yolk and sugar mixture. Gently fold the dry ingredients in to maintain airiness.
- Incorporate Egg Whites: Beat the egg whites in another clean bowl until stiff peaks form. Carefully fold these egg whites into the batter to keep it light and fluffy.
- Bake the Cake: Pour the batter into the prepared springform pan and smooth the top. Bake for 20 to 25 minutes or until a wooden toothpick inserted into the center comes out clean. Allow to cool in the pan on a wire rack for 10 minutes before removing the sides of the pan. Let the cake cool completely on the wire rack.
- Slice Cake Layers: Once fully cooled, carefully cut the cake horizontally into three even layers to prepare for frosting.
- Make the Frosting: In a medium bowl, beat the butter until fluffy. Sift together the cocoa powder and powdered sugar. Gradually add this dry mixture alternately with the beaten egg and rum to the butter, mixing well until combined and smooth. Using a teaspoon of frosting, shape into 16 small balls with wet hands and place them on waxed paper. Refrigerate the balls wrapped in plastic wrap.
- Adjust Frosting Consistency: To the remaining frosting, add 2 tablespoons of warm strong coffee and beat until spreadable. If the frosting is still too thick, add up to 1 more tablespoon of coffee for the right consistency.
- Prepare the Chocolate Glaze: Gently heat the semisweet chocolate, butter, and heavy cream over low heat, stirring constantly until smooth. Remove from heat and let cool slightly before glazing.
- Assemble the Cake: Place the bottom cake layer on your serving plate. Spread half of the coffee-flavored frosting evenly on top. Place the second layer on top and spread the remaining frosting. Add the final cake layer with its cut side facing down.
- Glaze and Decorate: Spread the cooled chocolate glaze over the top and sides of the cake. Press chocolate sprinkles or finely chopped nuts around the sides and along the top edges. Roll the chilled frosting balls in chocolate sprinkles and/or nuts, and arrange them evenly around the top edge of the cake for a decorative finish.
Notes
- You can make 12 frosting balls larger for bigger servings, just as in the pictured cake.
- Use sliced almonds to coat some frosting balls and the outside edges for added texture and flavor.
- If almond extract is unavailable or not preferred, substitute with vanilla extract; however, almond extract lends a unique marzipan hint that enhances the flavor.
Nutrition
- Serving Size: 1 slice (1/12 of cake)
- Calories: 430 kcal
- Sugar: 38 g
- Sodium: 160 mg
- Fat: 25 g
- Saturated Fat: 15 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 3 g
- Protein: 5 g
- Cholesterol: 110 mg
