Prinzregententorte - Bavarian Chocolate Layer Cake

Ingredients

• For the chocolate sponge cake: For the chocolate sponge cake:
• 200g (1 ¾ cups) all-purpose flour 200g (1 ¾ cups) all-purpose flour
• 50g (½ cup) cocoa powder 50g (½ cup) cocoa powder
• 1 ½ teaspoons baking powder 1 ½ teaspoons baking powder
• ¼ teaspoon salt ¼ teaspoon salt
• 200g (1 cup) unsalted butter, softened 200g (1 cup) unsalted butter, softened
• 200g (1 cup) granulated sugar 200g (1 cup) granulated sugar
• 4 large eggs 4 large eggs
• 1 teaspoon vanilla extract 1 teaspoon vanilla extract
• 120ml (½ cup) whole milk 120ml (½ cup) whole milk
• For the chocolate buttercream: For the chocolate buttercream:
• 250g (1 ¼ cups) unsalted butter, softened 250g (1 ¼ cups) unsalted butter, softened
• 400g (3 ¼ cups) powdered sugar 400g (3 ¼ cups) powdered sugar
• 100g (¾ cup) cocoa powder 100g (¾ cup) cocoa powder
• 2 teaspoons vanilla extract 2 teaspoons vanilla extract
• 4 tablespoons heavy cream 4 tablespoons heavy cream
• For the chocolate glaze: For the chocolate glaze:
• 200g (1 ¼ cups) dark chocolate, chopped 200g (1 ¼ cups) dark chocolate, chopped
• 120ml (½ cup) heavy cream 120ml (½ cup) heavy cream
• 2 tablespoons unsalted butter 2 tablespoons unsalted butter

Nutrition

• Calories (kcal / KJ): 580 kcal / 2428 KJ
• Fat (total, saturated): 36g, 22g
• Carbohydrates (total, sugars): 63g, 45g
• Protein: 6g
• Fiber: 4g
• Salt: 0.3g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F). Grease and line the bottom of three 20cm (8-inch) round cake pans with parchment paper.
2. 2.
   In a bowl, sift together the flour, cocoa powder, baking powder, and salt. Set aside.
3. 3.
   In a separate large bowl, cream together the softened butter and granulated sugar until light and fluffy.
4. 4.
   Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.
5. 5.
   Gradually add the dry ingredients to the butter mixture, alternating with the milk. Begin and end with the dry ingredients, mixing until just combined.
6. 6.
   Divide the batter equally among the prepared cake pans. Smooth the tops with a spatula.
7. 7.
   Bake for 20-25 minutes or until a toothpick inserted into the center of the cakes comes out clean.
8. 8.
   Remove the cakes from the oven and let them cool in the pans for 10 minutes. Then transfer them to a wire rack to cool completely.
9. 9.
   To prepare the chocolate buttercream, beat the softened butter in a large bowl until creamy. Gradually add the powdered sugar and cocoa powder, mixing well after each addition.
10. 10.
    Stir in the vanilla extract and heavy cream, and continue beating until the buttercream is smooth and fluffy.
11. 11.
    Place one cake layer on a serving plate and spread a generous amount of chocolate buttercream on top. Repeat with the remaining layers.
12. 12.
    For the chocolate glaze, heat the heavy cream in a saucepan until it begins to simmer. Remove from heat and add the chopped dark chocolate and butter. Stir until smooth and glossy.
13. 13.
    Pour the chocolate glaze over the assembled cake, allowing it to drip down the sides.
14. 14.
    Refrigerate the cake for at least 2 hours to allow the flavors to meld together.
15. 15.
    Serve chilled and enjoy!

Treat your ingredients with care...

• Cocoa powder — Use high-quality cocoa powder for the best chocolate flavor.
• Dark chocolate — Opt for a dark chocolate with at least 70% cocoa solids for a rich and intense taste.
• Heavy cream — Ensure the heavy cream has a high fat content (at least 35%) for a creamy and smooth texture.
• Butter — Use unsalted butter to have better control over the saltiness of the cake.
• Eggs — Make sure the eggs are at room temperature for better incorporation into the batter.

Tips & Tricks

• To achieve a perfectly even cake layer, use a cake leveler or a serrated knife to trim the tops of the cakes before assembling.
• For a more intense chocolate flavor, brush each cake layer with a simple syrup infused with a liqueur like Kirsch or Amaretto before spreading the buttercream.
• Decorate the top of the cake with chocolate shavings or grated chocolate for an elegant touch.
• If you prefer a sweeter buttercream, increase the amount of powdered sugar to your taste.
• Serve the Prinzregententorte with a dollop of whipped cream or a scoop of vanilla ice cream for added indulgence.

Serving advice

Slice the Prinzregententorte into generous portions and serve on individual dessert plates. Accompany each slice with a cup of freshly brewed coffee or a glass of cold milk for a delightful pairing.

Presentation advice

To present the Prinzregententorte beautifully, dust the top of the cake with a light sprinkling of cocoa powder or powdered sugar. Place a few fresh berries, such as raspberries or strawberries, around the base of the cake for a pop of color.