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Oma's Chocolate Cream Cake Recipe (Schokosahne Torte)

Chocolate Cream Cake, aka Schokosahne Torte, is one of those most traditional German cakes that everyone loves.

Thankfully, it's so easy to make! The chocolate cream is so easy to make, but you'll need to make this the day before making the cake.

Ingredients:

For The Chocolate Cream:

• 3½ cups (840 milliliters) heavy (whipping) cream
• 3 bars, or 10 ounces (284 grams) bittersweet chocolate

For The Cake:

• 6 large eggs, separated
• 1½ cups (300 grams) granulated sugar
• 1 package, or 2 teaspoons (8 grams) vanilla sugar
• ¾ cup plus 1 tablespoon (106 grams) all-purpose flour
• ⅔ cup (85 grams) cornstarch
• ½ cup (42 grams) cocoa powder
• 3 teaspoons (12 grams) baking powder
• 6 tablespoons (90 milliliters) water
  
• sliced almonds and mini chocolates to decorate

Instructions:

For The Chocolate Cream: Start at least 6 hours before!

1. Mix together the heavy cream and chocolate in a pot, over low heat, until the chocolate is melted.
2. Bring to the boiling point.
3. Cool and place in fridge for at least 6 hours or overnight.

For The Cake:

1. Preheat the oven to 350°F (180°C). Grease and flour a 10 inch springform pan, then line the bottom with parchment paper and set aside.
2. Whip the egg whites until stiff peaks form and set aside.
3. In a large bowl, beat the egg yolks and sugars until creamy.
4. In another bowl, mix the flour, cornstarch, cocoa, and baking powder together. Stir into the egg yolk/sugar mixture along with the water. Gently fold in the stiffly beaten egg whites.
5. Pour into the prepared pan and bake for 60 minutes, or until a wooden pick inserted in the center comes out clean. Cool in the pan on a wire rack. Remove the cake from the pan and cool completely before filling.

To Assemble The Cake:

1. Cut cake horizontally twice to get 3 layers.
2. Whip the chocolate cream with a mixer until stiff peaks form.
3. Place the bottom layer of the cake on a serving plate. Spread about ¼ of the cream over the top. Place the second cake layer on top and spread the same amount of cream over it. Place remaining cake layer on top.
4. Place about 4 tablespoons cream into a piping bag. Use the remaining cream to coat the top and sides of the torte. Decorate the top with piping. Decorate as shown or get creative! In the photo, mini chocolates were arranged on top and sliced almonds pressed onto the sides. Keep the cake refrigerated until ready to serve.

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Unless otherwise noted recipe, images and content © Just like Oma | www.quick-german-recipes.com

Updated on December 3, 2025