Schokoladen Torte Chocolate Cake
Indulge in the decadent flavors of Schokoladen Torte, a classic German chocolate cake that’s as rich in tradition as it is in taste. This luxurious cake features moist chocolate layers made with a blend of cocoa powder and creamy milk, sandwiched and covered with a luscious dark chocolate ganache that’s irresistibly smooth and glossy. Perfectly balanced in sweetness, it's a dessert that’s ideal for celebrations or when you simply crave a slice of chocolate perfection. With a preparation time of just 30 minutes, this stunning torte is surprisingly easy to make at home using everyday ingredients. Dust the top with powdered sugar for an elegant finish, and serve it as the star of any dessert table. From its velvety texture to its showstopping presentation, this Schokoladen Torte is a must-try for any chocolate lover!
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Recipe Information
Ingredients
- 200 grams Unsalted butter, softened
- 200 grams Granulated sugar
- 4 large Eggs
- 175 grams All-purpose flour
- 50 grams Cocoa powder, unsweetened
- 2 teaspoons Baking powder
- 125 milliliters Milk
- 200 grams Dark chocolate, chopped (for ganache)
- 200 milliliters Heavy cream (for ganache)
- 1 tablespoon Powdered sugar (optional, for decoration)
Instructions
Preheat your oven to 175°C (350°F) and grease and flour two 20cm (8-inch) round cake pans. Line the bottoms of the pans with parchment paper for easier release.
In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy, about 3-4 minutes.
Add the eggs, one at a time, beating well after each addition. Scrape down the sides of the bowl to ensure everything is combined.
In a separate bowl, sift together the all-purpose flour, cocoa powder, and baking powder.
Gradually add the dry ingredients to the wet mixture, alternating with the milk. Start and end with the dry ingredients. Mix until just combined; do not overmix.
Divide the batter evenly between the prepared cake pans and smooth the tops with a spatula.
Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cakes to cool in the pans for 10 minutes, then turn them out onto a wire rack to cool completely.
While the cakes cool, make the ganache by heating the heavy cream in a small saucepan over medium heat until it's just about to simmer (do not boil).
Remove the cream from the heat and pour it over the chopped dark chocolate in a heatproof bowl. Let it sit for 2-3 minutes, then stir until smooth and glossy. Let the ganache cool slightly to thicken.
Place one cake layer on a serving plate and spread a layer of ganache over it. Top with the second cake layer and spread the remaining ganache over the top and sides of the cake.
If desired, dust the top with powdered sugar for decoration.
Allow the ganache to set at room temperature for about 30 minutes before slicing and serving.
Nutrition Facts
Calories |
445 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.5 g | 38% | |
| Saturated Fat | 17.6 g | 88% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 119 mg | 40% | |
| Sodium | 128 mg | 6% | |
| Total Carbohydrate | 40.2 g | 15% | |
| Dietary Fiber | 3.5 g | 13% | |
| Total Sugars | 22.6 g | ||
| Protein | 6.5 g | 13% | |
| Vitamin D | 0.7 mcg | 3% | |
| Calcium | 55 mg | 4% | |
| Iron | 2.6 mg | 15% | |
| Potassium | 218 mg | 5% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
