Best 3 German Chocolate Torte Recipes

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German Chocolate Torte is a classic chocolate cake with a fluffy coconut-pecan filling and a rich chocolate ganache. It is a delicious and decadent dessert that is perfect for special occasions. This article will guide you through the steps of making a German Chocolate Torte from scratch, with tips and tricks to ensure that your cake turns out perfectly. You will learn how to make the chocolate cake layers, the coconut-pecan filling, and the chocolate ganache, as well as how to assemble and decorate the cake. So whether you are a seasoned baker or a beginner, follow along and you will be able to create a stunning German Chocolate Torte that will impress your friends and family.

Here are our top 3 tried and tested recipes!

INSIDE-OUT GERMAN CHOCOLATE TORTE



Inside-Out German Chocolate Torte image

Our variation on German chocolate cake conceals a coconut-pecan filling between brownielike cake layers, with an out glaze of chocolate ganache.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Yield Makes one 9-inch torte

Number Of Ingredients 9

10 tablespoons (1 1/4 sticks) unsalted butter, plus more for pans
7 ounces bittersweet chocolate
1 1/4 cups all-purpose flour
1/4 teaspoon table salt
1 cup sugar
2 large eggs
2 teaspoons pure vanilla extract
Coconut-Pecan Filling
Quick Chocolate Ganache

Steps:

  • Preheat oven to 350 degrees. Butter two 9-inch springform pans. Line the bottoms with parchment paper, and butter the paper; set aside. Place chocolate and butter in a heatproof bowl, and set over a pan of barely simmering water. Stir occasionally until melted; set aside.
  • Sift together flour and salt; set aside. Place sugar and eggs in the bowl of an electric mixer fitted with the paddle attachment, and beat until fluffy and well combined, 3 to 5 minutes. Add vanilla and chocolate mixture, and stir to combine. Add dry ingredients, and stir to combine. Divide batter between the two pans using an offset spatula to distribute batter evenly, and smooth the layers. Bake until the center is set, about 20 minutes. Transfer pans to a wire rack to cool completely before unmolding.
  • Place one layer on a 9-inch cardboard cake round. Spread filling over the layer, and invert the second layer onto the top, leaving the smooth side up. Press down gently on top layer to evenly distribute filling to edges. Using a metal spatula, smooth filling flush with sides of cake. Refrigerate until ready to glaze.
  • Carefully transfer torte off cardboard round onto a wire rack set over a baking pan. Pour enough ganache glaze over cake to fully coat, shaking pan gently to help spread ganache if necessary. Let sit for 15 to 20 minutes. The ganache in the pan may be melted and strained through a fine sieve and added back to glaze. Pour remaining glaze over torte, allowing excess to drip off sides. If top is not smooth, gently shake pan or run an offset spatula quickly over surface. Allow to set at least 30 minutes before serving. Carefully slide the cake off of the wire rack and onto serving platter.

GERMAN CHOCOLATE TORTE



German Chocolate Torte image

Start with a pound cake mix, add a couple of indulgence ingredients, and you'll end up with this to-die-for cake!

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 11h18m

Yield 10

Number Of Ingredients 7

1 package Betty Crocker™ golden pound cake mix
3/4 cup water or milk
2 eggs
2 packages (4 ounces each) sweet baking chocolate
1/4 cup strong coffee
2 tablespoons cognac or brandy or 1 teaspoon brandy extract
1 1/2 cups whipping (heavy) cream

Steps:

  • Heat oven to 350°F. Grease and flour loaf pan, 9x5x3 inches.
  • Beat cake mix, water and eggs in medium bowl with electric mixer on low speed 30 seconds; beat on medium speed 3 minutes. Pour into pan.
  • Bake 48 to 58 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan to wire rack. Cool 30 minutes. Freeze cake uncovered about 1 hour 30 minutes or until firm.
  • Cut cake horizontally into 6 layers. Heat chocolate and coffee over low heat, stirring constantly, until chocolate is melted. Stir in cognac; cool.
  • Beat whipping cream in chilled medium bowl with electric mixer on high speed until stiff. Fold chocolate mixture into whipped cream.
  • Spread 1/2 cup whipped cream mixture between each cake layer. Frost sides and top of torte with remaining whipped cream mixture. Refrigerate at least 8 hours before serving. Store covered in refrigerator.

Nutrition Facts : Calories 445, Carbohydrate 51 g, Cholesterol 90 mg, Fiber 2 g, Protein 4 g, SaturatedFat 15 g, ServingSize 1 Serving, Sodium 180 mg

GERMAN CHOCOLATE TORTE



German Chocolate Torte image

Start with a pound cake mix, add a couple of indulgence ingredients, and you'll end up with this to-die-for cake!

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 11h18m

Yield 10

Number Of Ingredients 7

1 package Betty Crocker™ golden pound cake mix
3/4 cup water or milk
2 eggs
2 packages (4 ounces each) sweet baking chocolate
1/4 cup strong coffee
2 tablespoons cognac or brandy or 1 teaspoon brandy extract
1 1/2 cups whipping (heavy) cream

Steps:

  • Heat oven to 350°F. Grease and flour loaf pan, 9x5x3 inches.
  • Beat cake mix, water and eggs in medium bowl with electric mixer on low speed 30 seconds; beat on medium speed 3 minutes. Pour into pan.
  • Bake 48 to 58 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan to wire rack. Cool 30 minutes. Freeze cake uncovered about 1 hour 30 minutes or until firm.
  • Cut cake horizontally into 6 layers. Heat chocolate and coffee over low heat, stirring constantly, until chocolate is melted. Stir in cognac; cool.
  • Beat whipping cream in chilled medium bowl with electric mixer on high speed until stiff. Fold chocolate mixture into whipped cream.
  • Spread 1/2 cup whipped cream mixture between each cake layer. Frost sides and top of torte with remaining whipped cream mixture. Refrigerate at least 8 hours before serving. Store covered in refrigerator.

Nutrition Facts : Calories 445, Carbohydrate 51 g, Cholesterol 90 mg, Fiber 2 g, Protein 4 g, SaturatedFat 15 g, ServingSize 1 Serving, Sodium 180 mg

Tips:

  • Choose high-quality chocolate. The quality of the chocolate you use will have a big impact on the flavor of the torte. Look for a high-cocoa-content chocolate that is smooth and creamy.
  • Use fresh ingredients. Fresh eggs, butter, and milk will give the torte a richer flavor.
  • Don't overmix the batter. Overmixing can make the torte tough.
  • Bake the torte until it is just set. Overbaking can make the torte dry.
  • Let the torte cool completely before frosting it. This will help the frosting to set properly.
  • Store the torte in the refrigerator. The torte can be stored in the refrigerator for up to 3 days.

Conclusion:

German chocolate torte is a delicious and decadent dessert that is perfect for any occasion. With its rich chocolate flavor, creamy frosting, and toasted pecans, it is sure to be a hit with everyone who tries it. Follow these tips to make the best German chocolate torte you've ever tasted.

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