Baumkuchen of a different kind

Baumkuchen of a different kind

When asked what is really good for them, some people answer: Chocolate! Other people answer the same question: cake! The more specific answer “Baumkuchen” is probably given a little less often and particularly experienced people might even answer with: Baumkuchen of a different kind.

We want to combine all these possible answers in one recipe and therefore introduce you to this true chocolate dream: the Baumkuchen of a different kind!

Servings: 5
Preparation time: 90 min
Baking time: 25 min
Difficulty level: heavy

For this you need:

For the dough:

  • 2 eggs
  • 25 g of sugar
  • 0.5 g salt
  • 3 g vanilla extract
  • 95 g flour
  • 7 g cocoa powder
  • 240 g milk
  • 35 g melted butter

For the filling:

  • 100 g soft butter
  • 50 g powdered sugar
  • 5 g cocoa powder
  • 50 g melted dark chocolate
  • 20 g whipped cream

For the coating:

  • 250 g milk chocolate
  • 50 g coconut fat
  • 1 tbsp organic sunflower oil

For the tree bark:

  • 150 g dark chocolate


  • square pan (ideal dimensions: 20 x 23 cm)

That is how it goes:

1. Start preparing the dough. To do this, first put the eggs in a bowl along with the sugar, salt and vanilla flavoring, then sieve in the flour and cocoa, add the milk and melted butter and stir to a smooth batter.

2. To be on the safe side, pour the dough through a sieve so that no bubbles form in the dough. Then pour the batter into the hot pan and use the entire batter to make 6 square crêpes.

3. To prepare the filling, put the butter, powdered sugar, cocoa, cream and the melted dark chocolate in a bowl.

4. Mix the ingredients well together to create a nice chocolate buttercream.

5. Lay out the first crepe on a smooth surface.

6. Spread the chocolate buttercream evenly over the crepe.

7. Roll up the crepe that has been coated with chocolate buttercream, but only enough so that the next crepe can be placed on the edge of the first.

8. Place the next crêpe on the protruding surface of the first crêpe covered with chocolate buttercream and also coat the second crêpe with the chocolate buttercream.

9. Continue this until all 6 crepes are coated. Roll the whole thing into a finished roll.

10. Place the roll in baking paper and wrap it tightly and compactly. Twist the ends in like a candy. Place the roll wrapped in baking paper in a cold place for at least 2 hours – but preferably overnight.

11. When the cooling time is over, take the crepe roll out of the baking paper and cut the ends straight off on the left and right. Place the roll on a wire rack, add something to catch the chocolate sauce underneath and pour the tempered chocolate coating evenly over the roll.

12. Quickly place the dark chocolate in the form of tree bark on the coating. Tip: If the chocolate coating dries too quickly, you can carefully reheat it with a hairdryer.

13. Put the finished Baumkuchen of the somewhat different kind in the cold for 30 minutes before serving it.

Chocolate with chocolate on chocolate, right? If you have had enough of dark luck and would like to get to know a slightly less chocolaty version of this recipe, you should try this festive tree cake, which tastes fantastic not only at Christmas!


Viralyze Online

Viralyze Online

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