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Baumkuchen German Tree Cake with Chocolate

This beautiful Baumkuchen German Tree Cake with Chocolate features delicate layers and a rich chocolate finish, making it a perfect dessert for celebrations.
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Prep Time 1 hour
Cook Time 18 minutes
Total Time 2 hours 18 minutes
Servings: 12 servings
Course: Cake, Dessert
Cuisine: German
Calories: 585
Ingredients Method Notes

Ingredients
  

For the cake batter
  • 18 tablespoons unsalted butter, room temperature Use good-quality European-style butter for richer flavor.
  • 1.25 cups sugar Light brown sugar can be used for a caramel flavor.
  • 6 large eggs, separated Whip egg whites to stiff glossy peaks.
  • 1 teaspoon vanilla extract
  • 0.25 teaspoon almond extract Can substitute orange extract for a different flavor.
  • 4 ounces marzipan May be replaced with almond paste.
  • 3 tablespoons amaretto Nonalcoholic almond syrup works as a substitute.
  • 1.25 cups all-purpose flour Cake flour can be used for a softer crumb.
  • 2/3 cup cornstarch
  • 3 teaspoons baking powder
For the chocolate topping
  • 7.5 ounces dark chocolate, finely chopped Can substitute semi-sweet chocolate for a sweeter topping.

Method
 

Make the Base Batter
  1. Cream the butter and sugar until light and fluffy. Then beat in the egg yolks, vanilla extract, and almond extract until the mixture looks frothy.
Soften the Marzipan
  1. Break the marzipan into pieces, then warm it with the amaretto in a small pot over low heat. Stir until smooth.
Finish the Batter
  1. Stir the melted marzipan mixture into the batter until it is fully blended.
  2. Whisk the flour, cornstarch, and baking powder together, then add them gradually to the batter.
  3. Whip the egg whites to stiff, glossy peaks and gently fold them in.
Broil the Layers
  1. Set the broiler to 450°F with a rack in the middle. Line a 9-inch springform pan with parchment.
  2. Spread about 3 tablespoons of batter thinly over the bottom, then broil until it just starts to brown. Repeat with more thin layers, broiling each one until lightly browned.
Cool and Add the Chocolate
  1. Cool the cake to room temperature, then release the springform pan.
  2. Melt about two-thirds of the dark chocolate over barely simmering water. Stir in the remaining chocolate until glossy, then pour it over the top and down the sides.
  3. Let it set at room temperature for about 30 minutes.
Store and Serve
  1. Once the chocolate is set, slice and serve. Store the cake airtight at room temperature.

Notes

For best results, keep the cake airtight at room temperature for about 1 week. If your kitchen is warm, refrigerate for up to 5 days. Freeze slices tightly for up to 2 months.