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Torta al Cioccolato

Print Recipe Pin Recipe
Course Dessert
Cuisine Italian

Equipment

  • Equipment Needed
  • 9-inch round cake pan
  • Mixing bowls
  • Whisk
  • Rubber spatula
  • Oven
  • Cooling rack

Ingredients
  

  • 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.

Instructions
 

  • Instructions
  • 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.
  • Mix the Dry Ingredients: In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt until well combined.
  • 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.
  • 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.
  • 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.
  • Pour into the Pan: Pour the batter into the prepared cake pan, smoothing the top with a spatula.
  • Bake: Bake in the preheated oven for 30-35 minutes or until a toothpick inserted into the center comes out clean.
  • 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.
  • 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.
  • 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.