Recipe by Marie Nowacki
Traditional Baumkuchen is vanilla and almond flavored layered "crepe" cake with a chocolate glaze, but who ever said no to more chocolate? My Grandma certainly didn't! Usually around Valentine's day, she would make herself this chocolate batter version of the traditional layered cake. Whenever we baked a Baumkuchen together on my trips to Freiburg, Germany, I always insisted that we make a combo cake of both traditional and a chocolate! Here is my favorite version of the family recipe for your enjoyment.
- Make sure all ingredients are at room temperature. Preheat the broiler and grease and line a 9" springform pan with parchment paper.
- Melt the 1/2 cup chocolate chips using the microwave or a double boiler. Be careful to avoid burning.
- Mix together flour, 4/3 cup warm and melted butter, and marzipan until smooth.
- Add powdered sugar, cornstarch, and egg yolk and mix until fully blended. As a reference, the batter should be comparable to smooth mashed potatoes.
- Add the vanilla sugar packets (can be purchased in most grocery stores or on Amazon) and baking soda and mix until fully combined.
- In a clean bowl, beat eggs and sugar with an electric mixer until until stiff (peaks form). Carefully fold this into the batter mixture until just combined.
- Divide the batter into 2 bowls. Combine the melted chocolate with one bowl of batter.
- Spread a thin layer of the chocolate batter in the springform pan and bake in the oven for 1-2 minutes until fully baked and golden brown (think the thickness and coloring of a crepe
- Remove the pan from the oven and spread a thin layer of plain batter on top of the baked chocolate layer. Bake in the oven for 1-2 minutes until golden brown.
- Continue to layer and bake alternating layers of batter in the oven. Be careful to evenly spread the layers so that the cake does not dome. Every 6 layers, you can choose to spread a thin layer of fruit jam (traditionally apricot, though we like cherry and raspberry) before adding the next batter layer to bake.
- Once all of the batter is baked, spread a final layer of fruit jam on top of the cake. and refrigerate until cool.
- Make the glaze by melting the 3 tbsp butter, 1/2 cup chocolate, vanilla, and corn syrup (a bit of fruit-of-choice schapps optional) in a double boiler or microwave until smooth. Be careful not to burn.
- Remove the cooled cake from the springform pan and glaze it using the warm chocolate glaze. Decorate with fresh fruit and cool before serving. When you cut into the cake, you will see the thin, distinct layers of the batter for a marvelous effect.
- Cake Flour x 2 cup
- Butter, melted x 1 1/3 cup
- Marzipan x 3/4 cup
- powdered sugar, sifted x 2 cup
- cornstarch x 1 1/4 teaspoon
- Eggs, separated x 12
- Vanilla Sugar x 2
- Baking powder x 1 teaspoon
- Sugar x 1 cup
- Butter x 3 tablespoon
- Vanilla extract x 2/3 teaspoon
- light corn syrup x 1 tablespoon
- Semi-Sweet Chocolate Chips x 1 cup