Prinzregententorte (Chocolate Layer Cake)
A German classic: thin chocolate sponge layers stacked with apricot jam and topped with smooth chocolate glaze. Elegant and impressive, but surprisingly doable in one afternoon.
- Total time
- 45 min
- Servings
- 8
- Calories
- 328
- Protein
- 5g
Ingredients
- ¼ cup unsalted butter, softened
- ¾ cup granulated sugar
- 4 large eggs
- 1 cup all-purpose flour
- ⅓ cup unsweetened cocoa powder
- ½ cup apricot jam
- 6 oz dark chocolate, chopped
Instructions
- 1
Set the oven to 350°F and wait for the indicator light or beep to signal it is fully preheated, about 10 minutes. This ensures even baking throughout the cake layers.
- 2
Line a 9-inch round cake pan with parchment paper, pressing it smooth against the bottom and sides so the batter will not stick.
- 3
Sift the flour and cocoa powder together through a fine-mesh sieve into a small bowl, stirring gently to combine evenly.
- 4
Place the softened butter and sugar into a large mixing bowl and beat with an electric mixer on medium speed until the mixture looks light, fluffy, and pale—like whipped cream—about 3 minutes.
- 5
Add the eggs one at a time to the butter mixture, beating on medium speed for 20 seconds after each egg until fully blended before adding the next.
- 6
Sprinkle the flour-cocoa mixture over the batter and use a rubber spatula to fold it in gently—lift batter from the bottom up and over the dry mixture, rotating the bowl a quarter turn each time—until no white streaks remain.
- 7
Pour the batter into the prepared pan and spread it level with the back of a spoon so it fills the pan evenly.
- 8
Place the pan in the preheated oven and bake until a toothpick inserted in the center comes out clean or with just a few moist crumbs, about 20–25 minutes.
- 9
Remove the pan from the oven and let the cake cool in the pan for 10 minutes until it is warm but not hot to the touch.
- 10
Turn the cake out onto a wire cooling rack, peel away the parchment paper, and let it cool completely to room temperature, about 30 minutes.
- 11
Using a serrated bread knife, carefully slice the cooled cake horizontally into two thin, equal layers by marking the halfway point with a toothpick and sawing gently from the edge inward.
- 12
Place the bottom cake layer on a serving plate and spread the apricot jam across the top surface in an even layer using the back of a spoon.
- 13
Lay the second cake layer on top of the jam, pressing gently to secure it, so the two layers are now stacked.
- 14
Place the chopped dark chocolate into a microwave-safe bowl and microwave on 50% power for 1-minute intervals, stirring between each interval, until the chocolate is fully melted and smooth.
- 15
Pour the melted chocolate over the top of the assembled cake and use an offset spatula or the back of a spoon to spread it smoothly across the surface and down the sides.
- 16
Let the chocolate topping set at room temperature for 15 minutes until it firms up and is no longer sticky to the touch, then slice and serve.
Tools you’ll need
- 9-inch round cake pan
- parchment paper
- fine-mesh sieve
- large mixing bowl
- electric mixer
- rubber spatula
- wooden spoon
- toothpick
- wire cooling rack
- serrated bread knife
- serving plate
- microwave-safe bowl
- offset spatula or spoon
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