This Chocolate Baumkuchen is a sophisticated twist on the traditional German “tree cake,” renowned for its distinctive horizontal layers. The batter is cooked in thin sheets under a broiler, creating tender, slightly crisp layers that stack up to form a tall, impressive log. Infused with unsweetened cocoa and a hint of instant coffee, the chocolate flavor is deep and resonant, balanced by the richness of butter and eggs. A luscious semisweet chocolate filling adds a gooey center, while a dusting of confectioners’ sugar completes the presentation. It is an elegant dessert perfect for birthdays, holidays, or special celebrations, offering a textural contrast of soft cake and melted chocolate that feels luxurious yet approachable.
Chocolate Baumkuchen
Description
This Chocolate Baumkuchen is a sophisticated twist on the traditional German "tree cake," renowned for its distinctive horizontal layers. The batter is cooked in thin sheets under a broiler, creating tender, slightly crisp layers that stack up to form a tall, impressive log. Infused with unsweetened cocoa and a hint of instant coffee, the chocolate flavor is deep and resonant, balanced by the richness of butter and eggs. A luscious semisweet chocolate filling adds a gooey center, while a dusting of confectioners' sugar completes the presentation. It is an elegant dessert perfect for birthdays, holidays, or special celebrations, offering a textural contrast of soft cake and melted chocolate that feels luxurious yet approachable.Ingredients
Directions
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Generously oil or grease a 15 1/2 x 10 1/4-inch jelly roll pan.
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Beat egg yolks in a large bowl with an electric mixer for about 8 minutes until thick and pale.
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Beat in softened butter and 3/4 cup of the sugar for 3-4 minutes until pale and fluffy.
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Beat in vanilla extract until blended.
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Mix flour, cornstarch, cocoa powder, instant coffee, and salt in a small bowl.
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Stir the dry ingredients into the egg yolk mixture until just combined.
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With clean beaters, beat egg whites in a separate large bowl until soft peaks form.
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Sprinkle on the remaining 1/4 cup sugar and continue beating until firm peaks form.
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Stir a large spoonful of the whites into the yolk mixture to lighten it, then gently fold in the remaining whites.
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Measure the batter and divide it into four equal portions.
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Spread 1/4 of the batter evenly into the prepared pan, covering the entire surface.
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Broil 5-6 inches from the heat source for 1-2 minutes, turning the pan as necessary to ensure the entire surface is firm and lightly browned. Do not let it get crisp.
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Remove from heat and run a knife around the edges.
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Let sit for 1 minute, then turn the pan over and gently let the cake drop onto a sheet of waxed paper.
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Grease the pan again and repeat the process with the remaining three portions of batter, stacking each cooked layer on top of the previous one.
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For the filling, melt semisweet chocolate chips, butter, water, and instant coffee powder together; stir until smooth.
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Spread the chocolate filling between the layers or over the top as desired.
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Melt the bark chocolate and drizzle over the cake for garnish.
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Dust with confectioners' sugar and serve with whipped cream.
Nutrition Facts
Servings 1
- Amount Per Serving
- Calories 630.9kcal
- % Daily Value *
- Total Fat 59.7g92%
- Saturated Fat 18.7g94%
- Cholesterol 621.7mg208%
- Sodium 821.7mg35%
- Total Carbohydrate 2.4g1%
- Dietary Fiber 0.0g0%
- Sugars 1.9g
- Protein 21.9g44%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
