Sugarplum Black Forest Torte

Forget the cherries. This chocolate torte goes all-in on almond instead, which is where the ‘sugarplum’ name comes from. The cake bakes in four thin layers, so every slice gets more filling-to-cake ratio than a standard two-layer cake.

Buttermilk is the quiet hero in the batter. Its acidity tenderizes the crumb and gives the chocolate a deeper, almost tangy edge. The filling isn’t a plain frosting either: you blend unsweetened chocolate with powdered sugar and hot water, beat in an egg, then work in softened margarine one tablespoon at a time so it emulsifies into something glossy and fudgy rather than greasy.

Toasted sliced almonds fold through for crunch, and a cloud of almond-scented whipped cream finishes it. Pull the thin layers the moment a pick comes out clean, since they dry out fast if you forget them.

Pro Tips

• Watch the thin layers closely; they bake quickly and overbaking leaves them dry. Pull them the second a wooden pick comes out clean.
• Add the margarine to the filling one tablespoon at a time, beating fully between additions, or it will break instead of turning glossy.
• Toast the almonds until fragrant before folding them in; raw almonds taste flat next to all that chocolate.
• The filling uses a raw egg, so reach for a pasteurized one if you’re serving anyone who should avoid it.

Variations

• Want it closer to a true Black Forest? Layer cherry preserves or kirsch-soaked cherries between the cake and filling.
• Swap the almond extract in the whipped cream for a splash of cherry brandy.
• Use butter in place of margarine for a richer, old-fashioned flavor.