Chocolate Baumkuchen #SundaySupper (2024)

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It’s that time of year again. You know, Valentine’s Day–when couples go full-on mushy, exchanging cards, candies, and flowers. Here on the interwebs, we like to exchange recipes, so the #SundaySupper crew has compiled dozens of romantically inspired recipes for you to share with that someone special. I figured why not go showy, so my contribution today is this stunning Chocolate Baumkuchen.

While it seems that Valentine’s Day would be a Hallmark creation, it’s not. In fact, Pope Gelasius declared February 14 St. Valentine’s Day way back in the 5th century, although it was much later when the love connection was made. There are several legends detailing the holiday’s origins, and there’s probably a hint of truth in them all. The oldest known valentine still in existence today was a poem written in 1415 by Charles, Duke of Orleans, to his wife while he was imprisoned in the Tower of London. By the 1800s, paper valentines were all the rage, and today, the U.S. Greeting Card Association estimates a staggering 1 billion valentines will be exchanged.

Now, I’m not much of a greeting card person, but put me in a kitchen, and I’ll whip up something sexy for my man. What better way to show my love? If you ever read Like Water for ChocolateChocolate Baumkuchen #SundaySupper (2), you know exactly what I mean. Now I probably will pass on recreating the famous Quail in Rose Petal Sauce, especially since I’ve discovered that I really don’t like flowers in my food. Just, yuck. I’ll stick with a tried and true aphrodisiac–chocolate. And this cake is a show stopper.

Baumkuchen is a delicate layered cake, distinctive for its resemblance to tree rings. In German, Baumkuchen literally translates to “tree cake” or “log cake.” Traditionally a Baumkuchen is made on a spit by brushing on layers of batter and rotating it over the heat. Don’t worry, this version doesn’t involve a spit or open flames but rather a springform pan and a broiler. Technically this should be called a Schichttorte.

Are you ready to dirty every bowl in the kitchen? Super, let’s do it!

Since the egg whites will whip better if at room temperature, let’s dirty these two bowls first and separate the eggs.

Melt the chocolate chips in a small bowl in the microwave–this takes about 45 seconds or less depending on your microwave. Set this aside to cool.

In a mixer bowl, beat the butter, 1/2 cup of the sugar and vanilla until fluffy. Then add the egg yolks one at a time, beating well after each addition. Then stir in the flour and cornstarch.

Break out two more bowls and divide the batter in half. Stir the melted chocolate into half the batter.

Beat the egg whites in a fresh mixer bowl until soft peaks form. Then gradually add the remaining 1/4 cup sugar, and beat until stiff peaks form.

Fold half of the egg whites into each bowl of batter. The batter will look a little curdled.

Spread scant 1/2 cup of the chocolate batter on the bottom of a greased 9-inch springform pan. Broil for 1 to 2 minutes or until done. Spread scant 1/2 cup of the plain batter evenly over the top of the chocolate layer, and broil 1 to 2 minutes. Repeat this process alternating the chocolate and plain batter, making 10 layers.

Spread the sour cream layer over the top, and broil about 1 minute. Cool the cake for about 15 minutes, then remove the sides of the pan, and cool completely.

While the cake is cooling, wash up a few of those bowls so you can use them again. Melt the chocolate chips and butter in the microwave for about a minute, stirring until smooth.

Transfer the chocolate to a mixing bowl, and stir in the sour cream and vanilla. Gradually add the powdered sugar, beating until the frosting is smooth and spreadable. Frost the sides of the cake with 2/3 of the frosting.

Wash and halve the strawberries and arrange on top of the cake.

If you’re a little rusty on the piping, do a dry run on a plate first. Note to self: plastic pastry baggie trick requires coupler.

Yah, check out those mad piping skills (ha!)

Chocolate Baumkuchen

Chocolate Baumkuchen #SundaySupper (16)

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Paper thin cake layers make the Chocolate Baumkuchen a visually stunning grand finale.

Author: Anne Papina

Recipe type: Dessert

Cuisine: German

Serves: 16

Ingredients

Cake

  • ⅓ cup semi-sweeet chocolate chips
  • ½ cup butter, softened
  • ¾ cup sugar, divided
  • 1 tsp vanilla extract
  • 7 eggs, separated
  • ⅔ cup flour
  • 3 tbsp cornstarch

Sour Cream Layer

  • ⅔ cup sour cream
  • 3 tbsp sugar
  • ½ tsp lemon juice

Chocolate Sour Cream Frosting

  • ⅔ cup semi-sweet chocolate chips
  • 3 tbsp butter
  • ⅓ cup sour cream
  • ¼ tsp vanilla
  • 2 cups sifted powdered sugar

Garnish

  • Fresh strawberries, halved

Instructions

Cake

  1. Preheat broiler.
  2. Melt chocolate chips in microwave and cool.
  3. In mixer bowl, beat together butter, ½ cup of the sugar, and vanilla until fluffy. Add egg yolks one at a time, beating well after each addition. Stir flour and cornstarch into butter mixture.
  4. Divide batter equally into two bowls. Stir the melted chocolate into one of the bowls.
  5. In a clean mixer bowl, beat the egg whites until soft peaks form. Gradually add the remaining ¼ cup sugar, and continue beating until stiff peaks form. Fold half the beaten whites into each half of the batter (batter may appear curdled).
  6. Spread scant ½ cup chocolate batter on the bottom of a greased 9-inch springform pan. Place pan about 5 inches under broiler and broil 1 to 2 minutes or until baked. Spread scant ½ cup plain batter over the chocolate layer and broil 1 to 2 minutes. Repeat, alternating the chocolate and plain, making 10 layers in all.
  7. Spread Sour Cream Layer over the top and broil about 1 minute.
  8. Cool for about 15 minutes, then remove sides of pan and cool completely.
  9. Frost sides of the cake with ⅔ of the frosting.
  10. Arrange strawberries on top and pipe the remaining frosting around the strawberries.
  11. Chill before serving.

Sour Cream Layer

  1. In a small bowl, combine sour cream, sugar and lemon juice.

Chocolate Sour Cream Frosting

  1. In a medium sized bowl, melt the chocolate chips and butter in microwave, stirring until smooth, and cool.
  2. Stir in the sour cream and vanilla.
  3. Gradually add the powdered sugar, beating until frosting is smooth and can spread easily.

Note: This recipe was adapted from the 1984 Nestle recipe book Sweet CelebrationsChocolate Baumkuchen #SundaySupper (17). Also note, I earn a modest commission on any purchases made via the Amazon.com links in this article.

Be sure you check out the other #SundaySupper participants to see what they’ve made for our Valentine’s Day #SundaySupper!

#SundaySupper Valentine’s Day Breakfasts, Apps & Main Dishes:

#SundaySupper Valentine’s Day Sweet Eats:

#SundaySupper Valentine’s Day Drinks:

#SundaySupper Valentine’s Day Tablescape: A Romantic Table For Two Please from An Appealing Plan

Join the #SundaySupper conversation on TwitterÂtoday to talk all about Valentine’s eats and treats! We’ll tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET and you do not want to miss out on the fun. Follow the #SundaySupper hashtag, and remember to include it in your tweets to join in the chat. Check out our #SundaySupper Pinterest board for more fabulous recipes and food photos!

Tagged as:baumkuchen, cake, Chocolate, holidays, log cake, schichttorte, strawberries, tree cake, valentine

Chocolate Baumkuchen #SundaySupper (2024)

FAQs

Why is Baumkuchen so hard to make? ›

A true Swiss Baumkuchen is almost impossible to make at home. It requires a rotating spit, and almost a gallon of batter, and loads of time. This is a smaller version, although it too takes time.

Why do Japanese people like Baumkuchen? ›

As it is not overly sweet, baumkuchen boasts a broad appeal that extends even to those who generally avoid sugary foods. Free of unnecessary additives, it offers a subdued all-natural sweetness that has been cherished for nearly one hundred years in Japan.

How many layers are there in Baumkuchen? ›

A typical Baumkuchen is made up of 15 to 20 layers of batter. However, the layering process for making Baumkuchen can continue until the cakes are quite large.

Does Baumkuchen need to be refrigerated? ›

How to store Baumkuchen. Baumkuchen will keep in the fridge for about two days. Also as you may have seen, Baumkuchen often sold frozen. You can freeze them easily to store.

What cake is similar to Baumkuchen? ›

Called “Sakotis” in Lithuania (see photo) and “Sekacz” in Poland, this is a cake quite similar to the Baumkuchen. It is slightly drier and has branches like spikes. It was Lithuania's chosen pastry at the “Café Europe” event.

Why may a foam cake fail? ›

Too flat/didn't rise

If your cake failed to rise, check you put the raising agents in it. Also, check your raising agents are in date as out-of-date ones won't have the same oomph. It could also be a symptom of it not being cooked enough, in which case, pop it back in the oven for a few more minutes.

Why is Baumkuchen so expensive? ›

The high price is mainly due to the way the cake is made – it really is an elaborate craft. This is another reason why Baumkuchen is served as the “king of all cakes” on special occasions such as at Christmas.

What does Baumkuchen mean in English? ›

If you've been to Japan, you may have noticed Baumkuchen everywhere. Perhaps you've tasted one before – simple, yet so delicious! This traditional German confectionery literally means “tree cake”, where its name derives from the layers of concentric rings that make up the dessert, resembling the rings of a tree.

What does Baumkuchen taste like? ›

Classic Baumkuchen has a mildly sweet taste with a vanilla aftertaste, but either batter or filling can be additionally flavored with ground nuts, honey, brandy, rum, or chocolate. Some varieties are covered with sugar glaze or chocolate ganache from the outside.

Who invented Baumkuchen? ›

The first Baumkuchen are attributed by some historians to the Hungarians, and by others to the Greeks. The first known preserved recipe in the world comes from an Italian cookbook from the year 1426.

What is a German baker called? ›

A local baker „Meister“ fills up a shelf with fresh bread from the morning baking. There are about 300 different types of bread produced in Germany.

Why is Baumkuchen so popular in Japan? ›

Baumkuchen in Japan is popular because it fits well with Japanese cuisine. It has a moderately sweet taste that doesn't overwhelm the palate and has a light and slightly chewy texture. The original flavor is also neutral enough to easily fit with additional flavorings like milk, green tea, or chocolate.

What to serve with Baumkuchen? ›

Up to 20 thin, spongy layers can be served in full circular pieces or partial shapes of an arc, and the recipe is temptingly chewy and perfect to enjoy alongside hot cups of coffee or tea or a flute of champagne -- perfect for holidays and celebrations.

Is it OK to leave German chocolate cake out overnight? ›

German Chocolate Cake will keep at room temperature (granted you are not in a particularly hot/humid climate) in an airtight container for up to three days. It may also be refrigerated (in an airtight container) for up to a week. German Chocolate Cake may be frozen, wrap well and freeze for up to several months.

Are bundt cakes difficult? ›

Thankfully it's not difficult at all, you just need to follow a couple simple easy guidelines. Bundt pans are very detailed, and the sometimes intricate designs means there can sometimes be more potential for sticking, especially if the pan is not properly prepared.

Why is fruitcake so hard? ›

The fruit in a fruitcake is often dried instead of fresh, which reduces moisture and creates this dessert's notoriously dry texture. This, along with the high sugar content, sucks up much of the water that bacteria need to survive.

Why is sponge cake so hard? ›

Over mixing acts on the gluten in flour and will make cakes hard instead of the lovely soft spongy texture we associate with a good cake. Insufficient creaming of sugar and eggs will also make a tight texture because there isn't enough air trapped in the mix to give it a lift.

Why is baking a cake so hard? ›

Toughness in cakes is caused by over-mixing, or the wrong type of flour. Solution: Mix your cake according to the recipe. There is a function to the order in which ingredients are added to create the right texture. As soon as you begin mixing flour with a liquid and a fat, gluten is developed.

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