Prince Regent Chocolate Torte – Happy Valentines Guys..!

Prince Regent Chocolate Torte is a classic celebration cake of 6 layers of lovely sponge cake, sandwiched with delicious chocolate butter cream and coated with a luscious dark chocolate glaze..!!



Well, it is finally here… Valentines Day..!  The entire Blog world has been celebrating this event the whole month, the blogs are all filled with chocolate or strawberries, brown or pink. I have seen an immense amount of goodies, my.. does my mouth water..! Creativity has been at its best, and it has been lovely to see the entries pouring in. Each entry out does the other.  Am so happy to share this moment with all my readers and  friends in the blog world. Love you guys..!!

So many years after marriage, V Day is mostly just another day. But this year it has aroused the curiosity of my little ones. Well they do understand the girl marry boy part of life, but the rest of life is a big mismatch for them. So we found a new meaning to our special day. It is that day when Amma fell in love with Irene and Ryan and Appa all over again..! So we are celebrating with a small cake..! Now that makes them feel important, all beaming faces and happy hearts…. and it makes my heart skip a few beats too..!



We prepared a Prinzregententorte, or a Prince Regent Chocolate Torte. This cake is a classic cake that was made for his Royal Highness Prince Regent Luitpold of Bavaria. This mega cake is basically made of six thin vanilla sponge layers sandwiched together with the richest chocolate butter cream ever. It is then coated with a dark chocolate ganache. The layers are flavored with Baileys amaretto, Irish cream, Kahlua, Tia Maria or just good quality coffee.  I saw this cake on Come Dine With Me on BBC. And we loved the presentation. It was so simple and yet so elegant and sophisticated. All in all this is a simple celebration cake with options to complicate it with the flavor of choice or simple with plain coffee.




For the Cake

  • 250g butter, softened
  • 250g caster sugar
  • 1 tsp vanilla extract or a few drops of vanilla essence
  • 4 free-range medium eggs
  • 200g plain flour
  • 50g cornflour
  • 1 tsp baking powder
  • 2 tbsp sunflower oil, for greasing
Prepare the cake layers
  • Preheat the oven to 200°C.  Grease the base of a 9 inch cake pan with a little sunflower oil and cover with parchment paper. We will have to make 6 layers, so it is best to have the 6 parchment paper circles cut out beforehand, so that you can line the cake tin for each layer.
  • Cream the butter and the caster sugar together until light and fluffy. Then, slowly add the eggs. Add the vanilla essence and beat to combine.
  • Sift the dry ingredients three times and fold in lightly into the wet mixture.
  • Spoon 1/6 th of the batter into the bottom of the tin. Make sure that the batter is spread evenly across the bottom of the tin. Bake for approximately ten minutes. Turn out the baked sponge, remove the paper and let the sponge cool while you do the next layer.
  • The rest of the layers should be completed by using 1/5th of the batter, 1/4, 1/3 and so on until you have six sponge layers.
The filling
  • 4 tbsp cocoa powder
  • 350-450g icing sugar
  • 250g unsalted butter, softened
  • 1-2 tbsp almond or coffee cream liqueur or freshly made strong coffee
Prepare the filling
  • Sift the cocoa powder and 350g of the icing sugar through a sieve, till they are lump free.
  • In a separate bowl beat the butter till light.
  • Add the dry ingredients little by little and beat together until smooth and fairly thick, adding more icing sugar if necessary.
  • Stir in the liqueur or coffee and beat until soft.
  • If you are using different flavors for various layers, divide the filling into portions and combine the individual flavors with it.
  • Put one of the sponges on a serving plate and spread with a little of the filling. Top with a second cake and repeat the method until all the cakes are stacked one on top of the other with the chocolate filling between the layers.
  • I loosened the filling with 1 Tbsp milk and applied it to the top and sides of the cake to forma a crumb coating. This makes applying the ganache easier.
  • Keep the cake in the refrigerator for 30 minutes.
Make the Glaze
  • 150g plain dark chocolate (at least 70% cocoa solids), broken into squares
  • 50g  unsalted butter
  • 50ml coffee cream liqueur
Prepare the glaze 
  • Melt the chocolate with the  butter and coffee liqueur in a heat-proof basin over gently simmering water until smooth, stirring occasionally.
  •  Remove from the heat and leave to cool for a few minutes then spread with a large rubber spatula over the assembled cake.
  • Decorate with chocolate shavings, strawberries or tidbits of choice and chill until ready to serve.
  • Slice and enjoy the cake..!

As we all know Bahrain is going through a political turmoil right now. I am not one to take sides. But on this day, when violence and uncertainty has reared its ugly head, I pray that goodness in people triumph over the fear and insecurities and that every person joins hands in an attempt to be a good human, a good citizen and an even better and pure soul. We know not what the tomorrows will bring, but it can definitely be better if the goodness comes form the  heart and negativity is erased from the minds. I pray that a great nation comes out even greater and united..!



This post is my entry to the  following events –


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  1. Priya Sreeram says:

    kudos to you for such patience and an awesomely perfect torte ! u know just 2 days back my d asked with an impish smile what valantine’s day was and I gave her the same explanation as urs- when amma falls all over in love with u, ur bro & ur appa— and yes she was satisfied with the answer ( for the time being ??) .

  2. Anzz says:

    Thanx a zillion for those lovely awards. A great gift on this lovely day. 🙂 Your words are always such a rich source of encouragement. Always brings out a happy smile .! Thanx ..!

  3. Rathai says:

    That’s my kinda dessert. It looks majestic, standing so tall with a beatiful strawberry crown. How do you manage to keep in shape? 🙂 I also love to bake and eat sweet stuff all the time and I desperately need to shed a few pounds.

    By the way, I made your lasagna, albeit a vegetarian one, and it turned out delicious. Happy Valentine’s Day!

    • Anzz says:

      Am so happy you liked the dessert. And even happier you enjoyed the lasagna. BTW I am never in shape.. and my blog shows why. I love cooking and hence I indulge all too often. But I don’t mind. They smile on the faces of the family is rewarding enough.! 🙂

  4. simran kamath says:

    OMG!now THATS a cake!its simply beautiful!!!!lotts of hardwork and lots of love gone into its making……simply beautiful..i would happily put a lot of Bailey’s into this,then hide in one corner and eat.ah bliss!you’re not an amateur cook my dear.i think you can give the masterchef chaps a run for their money!

  5. Radhika says:

    6 layer cake. Gorgeous. hat’s off to ur patience. Me, I would have started losing patience and started to eat the cake even before I reached the 3rd layer. Anyways thanks for linking it to the event.

  6. Benzz says:

    Hiiiiiiiiiiiiiiiiiiiii. Surprised na!!!!
    This time i couldnt stop myself from leaving a comment. Thw cake looks AWESOME….. I wished I was there to taste it. Better make it for me next time.


  7. Prathibha Sreejith says:

    Lovely, marvelous, fabulous, I’m running out of words. You have put a great effort in making this Ancy and that shows up crystal n clear 🙂 Great bake n I’m loving the slice(itz not a piece, six layer Slice) in that plate. Perfect Valentine treat!!!!!!

  8. Plateful says:

    Six layers?! WOW!! Looks absolutely divine. Hats off to your skills sweetie! I’m floored by all the chocolate creations that’s been storming the web these days. Hope you had a fun filled day with lots of love, xo

  9. Fathima says:

    My God! Beautiful Photos, lovely presentation, and chocolate ….I am dazzled. You know if you read old english books like what katy did next, little women etc, valentines day was a day when people expressed their love for everybody in their life. Nowadays it has come to mean only romatic relationship…I think thats a very sad result of commercialisation. Loved your explanation to your daughter.

    • Anzz says:

      I totally agree. I think V day is the most commercialised day in the whole calendar. Many fail to understand that it is not only of a romantic nature but can be celebated with the ones near and dear to… am glad I got that message to the kids. Saved for now… but another 10 years later..?? 🙂

  10. Rose of Magpies Recipes says:

    Oooh how yum does this look! Thanks for liking my photos of the skillet pizza Annz! I’m a learning photographer but a lazy one. Since you asked, I just take my pics on my dark wood dining table and I don’t bother to diffuse the light because I like weird shadows and highlights!
    Your pictures are so pretty too! I love that floral pink background!

  11. Teena says:

    6 layers! Amazing!! I’m so glad to receive this awesome recipe for my event! Hope you had a memorable day & i’m sure your Valentine would have loved this!

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