Prinzregententorte

Prinzregententorte is a luxurious German chocolate layer cake that combines thin genoise layers with rich chocolate pastry cream and a silky chocolate glaze. Every slice showcases delicate layers filled with creamy chocolate mousseline, offering a decadent experience for chocolate lovers. This cake is perfect for celebrations or a show-stopping dessert centerpiece.

Behind the Recipe

This cake was inspired by Bavarian royalty, and its name, which means “Prince Regent’s Cake,” reflects the elegance and care that goes into each layer. I first tried it after visiting a patisserie in Munich and was blown away by the perfect balance of sponge, chocolate, and cream. Recreating it at home became a labor of love, and once you taste it, you’ll see why it’s revered as a masterpiece of German patisserie.

Recipe Origin or Trivia

Prinzregententorte originated in Bavaria in the late 19th century, attributed to the royal court. Traditionally, it features seven thin layers of chocolate sponge, symbolizing perfection, and is filled with alternating layers of chocolate cream. It has become a signature cake in Bavarian patisseries and is celebrated for its elegant presentation and rich chocolate flavor.

Why You’ll Love Prinzregententorte

The layers, the cream, the glaze — this cake has it all.

Versatile: Elegant enough for celebrations yet approachable for chocolate lovers.

Budget-Friendly: Uses common baking ingredients despite looking luxurious.

Quick and Easy: Once you master the layers, assembly is straightforward.

Customizable: Add a hint of coffee or liqueur to the cream for depth.

Crowd-Pleasing: Chocolate lovers will devour every slice.

Make-Ahead Friendly: Prepare layers and mousseline in advance for stress-free assembly.

Great for Leftovers: Keeps well in the fridge and slices beautifully.

Chef’s Pro Tips for Perfect Results

• Whip egg whites and yolks separately to achieve light, airy genoise.
• Sift cocoa powder and flour to avoid lumps in sponge and pastry cream.
• Chill pastry cream before folding into butter for mousseline.
• Use a warm knife to cut clean slices through layers.
• Cover the cake while chilling to maintain moisture and prevent drying.

Kitchen Tools You’ll Need

Mixing Bowls: Separate bowls for eggs, yolks, and whites.

Whisk or Stand Mixer: For whipping eggs and butter.

Saucepan: To cook chocolate pastry cream.

Spatula: For folding ingredients without deflating.

Sieve: To sift flour, cocoa, and cornstarch.

Cake Rings or Round Pans: For even layers.

Offset Spatula: For smooth mousseline and glaze application.

Ingredients in Prinzregententorte

Each component contributes to the cake’s rich layers and silky finish.

1. Chocolate Pastry Cream:
   2 large eggs, 200 grams granulated sugar, 60 grams unsweetened cocoa powder, 42 grams cornstarch, ¼ tsp fine sea salt, 480 mL whole milk, 84 grams butter, 1 tsp vanilla extract. Provides rich chocolate filling for the layers.
2. Genoise:
   8 large eggs separated, 300 grams granulated sugar, 113 grams melted butter, 1 tsp vanilla extract, 180 grams flour, ½ tsp fine sea salt. Thin, airy sponge that forms the delicate layers.
3. Chocolate Crème Mousseline:
   340 grams unsalted butter, softened, combined with 800 grams chocolate pastry cream for a smooth, creamy layer that enhances richness.
4. Chocolate Glaze:
   170 grams dark chocolate, chopped, 30 mL coconut oil. Provides a glossy finish and adds a final layer of decadence.

Ingredient Substitutions

Butter: Unsalted or salted can be used; adjust salt accordingly.

Coconut Oil: Substitute with neutral vegetable oil for glaze.

Flour: Use cake flour for extra tender sponge.

Milk: Whole milk is recommended, but 2% works in a pinch.

Ingredient Spotlight

Cocoa Powder: Enhances the deep chocolate flavor in both sponge and cream.

Butter: Provides richness and smoothness to mousseline and pastry cream.

Instructions for Making Prinzregententorte

Prepare this elegant cake with care and patience.

1. Preheat Your Equipment:
   Preheat oven to 350°F (175°C). Prepare cake pans with parchment.
2. Combine Ingredients for Pastry Cream:
   Whisk eggs, sugar, cocoa powder, cornstarch, and salt. Heat milk, then temper into egg mixture. Return to heat and cook until thickened. Stir in butter and vanilla. Cool completely.
3. Prepare Genoise:
   Whip egg yolks with sugar until pale. Whip egg whites separately until stiff peaks form. Fold yolks and whites with sifted flour, salt, and melted butter carefully to retain air. Bake thin layers evenly.
4. Make Chocolate Crème Mousseline:
   Beat softened butter until creamy. Gradually fold in chilled pastry cream until smooth and fluffy.
5. Assemble the Cake:
   Layer genoise sheets alternating with mousseline, spreading evenly with offset spatula. Repeat until all layers are used.
6. Prepare Chocolate Glaze:
   Melt dark chocolate with coconut oil until smooth. Pour over the assembled cake and spread evenly.
7. Finishing Touches:
   Chill the cake until firm. Use a warm knife to slice neat pieces for serving.
8. Serve and Enjoy:
   Enjoy a slice of this rich, multi-layered chocolate masterpiece with a cup of coffee or dessert wine.

Texture & Flavor Secrets

The sponge is light yet holds the creamy layers perfectly. The mousseline is silky and rich, and the chocolate glaze adds a glossy, slightly firm finish. The combination of textures and deep chocolate flavors makes each bite decadent and elegant.

Cooking Tips & Tricks

• Whip eggs to full volume for airy sponge.
• Chill pastry cream completely before mixing with butter to avoid separation.
• Apply glaze in a warm, smooth layer for a professional finish.

What to Avoid

• Do not overmix sponge to retain light texture.
• Avoid pouring glaze on a cold cake to prevent cracking.
• Do not skip chilling; layers need time to set properly.

Nutrition Facts

Servings: 12
Calories per serving: 450

Note: Approximate values.

Preparation Time

Prep Time: 1 hour 30 minutes
Cook Time: 30–40 minutes
Total Time: 2 hours 10 minutes

Make-Ahead and Storage Tips

Prepare layers and pastry cream a day ahead. Assemble cake and store chilled. The cake improves in flavor as it rests overnight. Keeps covered in the fridge for 3–4 days.

How to Serve Prinzregententorte

Serve chilled with coffee or dessert wine. Garnish with chocolate shavings or powdered sugar for an elegant presentation.

Creative Leftover Transformations

• Slice thin pieces and layer in dessert parfaits.
• Add a dollop of whipped cream and fresh berries for individual servings.
• Use leftover pastry cream as filling for cupcakes or pastries.

Additional Tips

• Warm your knife before slicing for clean layers.
• Ensure even baking of sponge layers to prevent cracking.
• Use an offset spatula for smooth mousseline application.

Make It a Showstopper

Top with glossy glaze and chocolate curls. Serve on a cake stand to highlight its multi-layer elegance.

Variations to Try

• Coffee Infused: Add espresso to pastry cream for mocha flavor.
• Nutty Crunch: Add finely chopped hazelnuts between layers.
• Spiced Chocolate: Add cinnamon or chili for a subtle warmth.
• Berry Filling: Alternate layers with raspberry coulis.
• Mini Version: Bake smaller layers for individual servings.

FAQ’s

Q1: Can I use store-bought chocolate pastry cream?
A1: Yes, but fresh pastry cream gives better flavor and texture.

Q2: How many layers should I make?
A2: Traditionally 7–8 layers for elegance.

Q3: Can I make genoise ahead of time?
A3: Yes, store baked sheets in airtight container for a day.

Q4: Is coconut oil necessary for glaze?
A4: It ensures shine, but vegetable oil works.

Q5: How to store leftover cake?
A5: Cover and refrigerate for 3–4 days.

Q6: Can I freeze Prinzregententorte?
A6: Freeze assembled cake tightly wrapped for up to a month.

Q7: Can I use salted butter in mousseline?
A7: Yes, adjust added salt in pastry cream.

Q8: Can I use chocolate chips instead of chopped chocolate for glaze?
A8: Yes, ensure even melting and stir with coconut oil.

Q9: How to make the layers even?
A9: Use a ruler or cake rings for consistent size and trim edges carefully.

Q10: Can I use milk chocolate instead of dark chocolate for glaze?
A10: Yes, flavor will be sweeter and slightly softer.

Conclusion

Prinzregententorte is a luxurious chocolate cake that impresses with its delicate layers and rich, creamy filling. Every slice offers a harmonious blend of light sponge, smooth chocolate mousseline, and glossy glaze. Perfect for celebrations or an indulgent treat, this cake embodies elegance and chocolate decadence.

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