Torta al Cioccolato: A Delicious Italian Chocolate Cake Recipe

Chocolate lovers, rejoice. Today, I’m excited to share one of my all-time favorite desserts, Torta al Cioccolato. This rich, moist chocolate cake is perfect for any occasion, whether it’s a birthday, a holiday, or just a cozy night in. From my own personal experience, this cake never fails to impress friends and family alike. Its deep chocolate flavor combined with a velvety texture makes it an irresistible treat. Let me show you how I make this delightful cake.

What to Expect

When you cut into this Torta al Cioccolato, you’ll find a rich, moist interior with a deep chocolate flavor that is incredibly satisfying. The ganache adds a luscious finish that makes each bite decadent.

Recipe Overview

• Prep Time: 20 minutes
• Cook Time: 30-35 minutes
• Time to Stand: 10 minutes
• Total Time: 1 hour
• Ease of Cooking: Easy
• Servings: 8-10
• Calories per Serving: Approximately 350 calories
• Cost of Ingredients: Approximately $15
• Cuisine: Italian
• Course: Dessert
• Equipment Needed:
  • 9-inch round cake pan
  • Mixing bowls
  • Whisk
  • Rubber spatula
  • Oven
  • Cooling rack
  • Check out the must-have equipment and ingredients for making a Savory  #Torta al Cioccolato  here.

Ingredients

• For the Cake:
  • 1 cup (200g) granulated sugar
  • 1/2 cup (100g) unsalted butter, softened
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup (120ml) whole milk
  • 1 cup (125g) all-purpose flour
  • 1/2 cup (50g) unsweetened cocoa powder
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
• For the Ganache Topping (optional):
  • 1/2 cup (120ml) heavy cream
  • 1 cup (170g) semisweet chocolate chips

Variations

• Gluten-Free: Substitute all-purpose flour with a gluten-free flour blend.
• Dairy-Free: Use coconut oil instead of butter and almond milk instead of whole milk.
• Flavor Twist: Add a tablespoon of espresso powder to enhance the chocolate flavor.
• Check out the must-have equipment and ingredients for making a Savory  #Torta al Cioccolato  here.

Instructions

1. Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or line it with parchment paper.
2. Mix the Dry Ingredients: In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt until well combined.
3. Cream the Butter and Sugar: In a large mixing bowl, cream the softened butter and granulated sugar using a whisk or an electric mixer until the mixture is light and fluffy.
4. Add the Eggs and Vanilla: Beat in the eggs, one at a time, ensuring each is fully incorporated before adding the next. Mix in the vanilla extract.
5. Combine Dry and Wet Ingredients: Gradually add the dry mixture to the wet mixture, alternating with the milk. Start and end with the dry ingredients, mixing until just combined. Avoid over-mixing.
6. Pour into the Pan: Pour the batter into the prepared cake pan, smoothing the top with a spatula.
7. Bake: Bake in the preheated oven for 30-35 minutes or until a toothpick inserted into the center comes out clean.
8. Cool the Cake: Once baked, remove the cake from the oven and let it stand in the pan for about 10 minutes. Then, carefully transfer it to a cooling rack to cool completely.
9. Make the Ganache (Optional): In a small saucepan, heat the heavy cream over medium heat until it begins to simmer. Remove from heat and add the chocolate chips. Stir until smooth and glossy.
10. Frost the Cake: Once the cake is completely cool, pour the ganache over the top, letting it drip down the sides. Allow it to set for a few minutes before slicing.

Tips

• Sifting Cocoa Powder: Sifting cocoa powder helps avoid lumps and gives a smoother batter.
• Serving Suggestion: Serve with a dollop of whipped cream or a scoop of vanilla ice cream for an extra treat.
• Storage: Store any leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
• Check out the must-have equipment and ingredients for making a Savory  #Torta al Cioccolato  here.

Nutritional Information Per Serving

• Calories: 350
• Total Fat: 20g
• Saturated Fat: 10g
• Cholesterol: 85mg
• Sodium: 200mg
• Total Carbohydrates: 35g
• Dietary Fiber: 2g
• Sugars: 20g
• Protein: 4g

Closing Thoughts

I hope this guide has made making Torta al Cioccolato seem a little less daunting. Have you tried it before? Please, be honest, and let me know in the comments below. I love to hear feedback from a real person like you, so please, leave your honest comment. Enjoy your baking adventure!