Chocolate Torte Cake Recipe
This Chocolate Torte Cake is a rich, decadent dessert made with layers of velvety chocolate and a smooth, melt-in-your-mouth ganache. Perfect for special occasions, it’s gluten-free and incredibly easy to make. With its deep chocolate flavor and luxurious texture, this cake is sure to impress every chocolate lover.
Equipment
- 9-inch round cake pan (or similar size)
- Parchment paper (for lining the pan)
- Mixing bowls
- Electric mixer or whisk
- Double boiler (for melting chocolate) or microwave-safe bowl
- Cooling rack
- Spatula
Ingredients
For the cake
- 1 1/4 cups 150g all-purpose flour
- 3/4 cup 75g unsweetened cocoa powder (high-quality cocoa recommended)
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1 cup 230g unsalted butter, softened
- 1 1/2 cups 300g granulated sugar
- 5 large eggs at room temperature
- 2 teaspoons vanilla extract
- 3/4 cup 180ml whole milk
- 6 oz 170g semi-sweet chocolate, melted
- 3/4 cup 180ml hot water
For the Ganache:
- 6 oz 170g semi-sweet chocolate
- 3/4 cup 180ml heavy cream
Instructions
- Preheat oven to 350°F (175°C). Line the cake pan with parchment paper and grease the sides with butter.
- In a bowl, whisk together flour, cocoa powder, baking powder, and salt.
- In another bowl, beat softened butter and sugar until creamy. Add the eggs one at a time, beating well after each addition. Mix in vanilla extract.
- Add the melted semi-sweet chocolate to the butter mixture. Then, mix in the milk and hot water until the batter is smooth.
- Gradually add the dry ingredients to the wet mixture, stirring until combined.
- Pour the batter into the prepared cake pan. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
- In a microwave or using a double boiler, melt the chocolate and cream together until smooth and glossy.
- Once the cake has cooled, pour the ganache over the top, spreading it evenly with a spatula.
- Serve and enjoy! Let the ganache set for a few minutes before slicing into the cake.
Notes
❖ For a richer flavor: You can substitute dark chocolate (70% cocoa or more) for semi-sweet chocolate to give the ganache a more intense, bittersweet taste.
❖ Gluten-free option: Use a gluten-free flour blend as a substitute for regular flour. Ensure the other ingredients are certified gluten-free.
❖ Decoration: For a fancy finish, add some shaved chocolate or edible gold leaf on top for a professional touch.