German Bavarian Chocolate Cake Recipe

Name: German Bavarian Chocolate Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups fine, fresh pumpernickel bread crumbs (use firm bread with crust; make crumbs in blender); 1/3 cup light rum; 4 oz. semisweet chocolate, plus some extra chopped for garnish; 1/3 cup walnuts; 6 eggs, separated; 1 cup sugar; 1 tsp. vanilla extract; 1 to 1-1/2 cup heavy cream; 3 tbsp. sugar; 2 tbsp. light rum

Servings: persons

1
FOR THE CHOCOLATE CAKE: Sprinkle crumbs with rum and set aside.
2
In blender grate 4 squares of chocolate and walnuts fine; set aside.
3
In large bowl of mixer beat egg whites at medium speed until soft peaks form.
4
At high speed gradually beat in sugar until stiff, shiny peaks form.
5
Stir vanilla into egg yolks until well mixed.
6
Fold about one-quarter of egg white mixture into yolk mixture, then pour over remaining egg-white mixture.
7
Sprinkle with crumbs and chocolate walnut mixture, folding in gently but thoroughly.
8
Divide batter evenly among 3 greased 8-inch layer cake pans lined with wax paper and greased again.
9
Bake in preheated 350 F. oven 30 minutes, or until pick inserted in centers comes out clean.
10
Cool in pans on racks.
11
Run a small spatula around edges, invert on racks, and peel off paper.
12
Sandwich layers with about half the Rum Whipped Cream and frost with remaining half.
13
Decorate with chopped chocolate.
14
Chill overnight.
15
FOR THE WHIPPED CREAM: In small bowl of mixer stir 1 to 1 1/2 cups heavy cream, 3 Tablespoons sugar, and 2 Tablespoons light rum; chill at least 1 hour.
16
Whip until soft peaks form (do not overwhip).
17
Womans Day Chocolate Lovers Cookbook

760

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 cups fine, fresh pumpernickel bread crumbs (use firm bread with crust; make crumbs in blender), 1/3 cup light rum, 4 oz. semisweet chocolate, plus some extra chopped for garnish, 1/3 cup walnuts, and more.

Yes, German Bavarian Chocolate Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

German Bavarian Chocolate Cake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions