Chocolate Torte Cake Recipe is a rich, dense dessert made with almond flour, dark chocolate, olive oil, and a hint of espresso to deepen the cocoa flavor.
This Chocolate Torte Cake Recipe brings an intense, deep chocolate taste with a moist, tender texture that almost melts in your mouth. Creating this kind of cake and pushing flavor boundaries is what I truly enjoy.
The specialty lies in its naturally gluten-free base and bold flavor without needing heavy flour or fuss. Originating in Europe, tortes are known for their luxurious textures and flavors.
Now, I’ll walk you through how to make this step-by-step.
Delicious Chocolate Torte Cake Recipe
The taste of Chocolate Torte Cake Recipe is bold, rich, and deeply chocolaty with a smooth, almost truffle-like texture. The almond flour gives it a soft, moist crumb, while the olive oil adds a subtle earthiness that balances the sweetness.
The espresso enhances the cocoa without overpowering it, creating depth and complexity in every bite. It’s not overly sweet just enough to let the dark chocolate shine through.
The buttercream frosting adds a creamy finish that contrasts beautifully with the dense cake. It’s indulgent, satisfying, and lingers on the palate with warmth and richness.
How To Prepare Chocolate Torte Cake Recipe?
Preparation Time: 20 minutes
Cooking Time: 30 minutes
Total Time: 50 minutes
Course: Dessert
Calories: 400
Cuisine: American/European
Yield: 10 servings
What You’ll Need For This Recipe
Kitchen Utensils Needed
- Mixing bowls
- Electric mixer or whisk
- Saucepan (for melting chocolate)
- Rubber spatula
- Measuring cups and spoons
- 8-inch round cake pan
- Parchment paper
- Cooling rack
- Sifter
- Offset spatula (for frosting)
Ingredients
For the Chocolate Cake:
- 1 teaspoon instant espresso powder (or instant coffee powder)
- 2/3 cup olive oil
- 1 1/2 teaspoons baking powder
- 6 tablespoons Dutch-processed unsweetened cocoa powder
- 3/4 cup + 1 tablespoon granulated sugar
- 1 1/2 cups almond flour
- 1/2 cup water
- 3 large eggs
- 1/8 teaspoon salt
- 2 teaspoons vanilla extract
For the Chocolate Buttercream Frosting:
- 1/2 cup unsalted butter, at room temperature
- 5 ounces dark chocolate, chopped
- 6 tablespoons milk
- 3 cups powdered sugar, sifted
Instructions
Step 1: Preheat and Prep
Start by setting your oven to 350°F (175°C). While it’s heating, take an 8-inch round cake pan and line the bottom with parchment paper. Lightly grease the sides with oil or non-stick spray so the cake doesn’t stick.
Step 2: Mix the Dry Ingredients
Grab a large mixing bowl. Add in the almond flour, cocoa powder, baking powder, espresso powder, salt, and sugar. Stir everything together until it’s well combined and evenly mixed.
Step 3: Add the Wet Ingredients
In a separate bowl, whisk together the eggs, olive oil, vanilla extract, and water. Once that mixture is smooth, pour it into the bowl with your dry ingredients. Mix just until it all comes together don’t overdo it or the texture of the cake will suffer.
Step 4: Bake the Cake
Pour the batter into your prepared cake pan. Use a spatula to smooth out the top. Slide it into the oven and bake for about 28 to 32 minutes. You’ll know it’s done when a toothpick poked in the center comes out clean or with just a few moist crumbs. Let the cake sit in the pan for about 10 minutes, then turn it out onto a wire rack to cool completely.
Step 5: Make the Frosting
Melt the chopped dark chocolate gently over low heat either in a saucepan or using a double boiler. Keep stirring until it’s completely smooth, then take it off the heat and let it cool slightly. In a separate large bowl, beat the butter until it’s fluffy. Add the sifted powdered sugar, the melted chocolate, and milk. Beat everything together until the frosting is creamy and smooth.
Step 6: Frost the Cake
Once the cake is fully cooled, use an offset spatula or a regular one to spread the frosting evenly over the top and sides. You can keep it smooth for a clean look or create some swirls for a bit of texture and style.
Step 7: Chill and Serve
Pop the finished cake into the fridge for about 20 to 30 minutes so the frosting sets. Before serving, let it sit out and come back to room temperature. You can dust the top with a bit of cocoa powder or add some shaved chocolate for a nice touch, if you like.
Note
This chocolate torte is flourless and rich with almond flour, making it naturally gluten-free. The espresso enhances the chocolate flavor without making the cake taste like coffee.
It’s ideal for special occasions or as an indulgent treat. For a deeper flavor, use a high-quality dark chocolate (70% cocoa or higher) in the frosting.
Nutrition Facts Of Chocolate Torte Cake Recipe
| Nutrition | Amount |
|---|---|
| Calories | 450 |
| Total Fat | 28g |
| Saturated Fat | 9g |
| Cholesterol | 65mg |
| Sodium | 60mg |
| Carbohydrates | 45g |
| Sugar | 38g |
| Protein | 6g |
| Fiber | 3g |
Why You’ll Love This Recipe
This Chocolate Torte Cake Recipe stands out because it delivers a deeply rich chocolate experience without relying on traditional flour, making it gluten-free and wonderfully moist thanks to the almond flour.
The touch of espresso powder enhances the chocolate’s intensity without overpowering it, giving a subtle complexity to every bite.
The olive oil keeps the cake tender while adding a unique depth of flavor. The chocolate buttercream frosting is smooth and creamy, balancing the cake’s dense texture perfectly.
Chocolate Torte Cake Recipe a dessert that feels special but isn’t complicated to make, bringing impressive flavor with simple ingredients you can find easily.
Why My Recipe Works
My Chocolate Torte Cake Recipe works because it balances simple, high-quality ingredients that bring out the best in each other. Using almond flour instead of regular flour creates a tender, moist texture without heaviness.
The olive oil keeps the cake rich and soft, while the espresso powder enhances the chocolate’s depth without adding a strong coffee taste.
Carefully measured sugar ensures the cake isn’t too sweet, letting the dark chocolate shine. The smooth chocolate buttercream adds just the right creamy touch, making the whole dessert well-rounded and delicious every time.
Serving Tips
Let it come to room temperature before cutting to bring out the rich flavors and soft texture. Add a dollop of lightly whipped cream or mascarpone for a creamy contrast.
Fresh berries like raspberries or strawberries add a bright, tart touch that balances the chocolate. For extra indulgence, drizzle with warm chocolate sauce or ganache.
A light dusting of cocoa powder or powdered sugar makes for an elegant presentation. Pair slices with a scoop of vanilla ice cream or a strong cup of coffee for a complete experience.
Substitutions You Can Try
✔ Almond Flour: You can swap almond flour for hazelnut flour or finely ground pecans if you want a different nutty flavor. Just keep the quantity the same.
✔ Olive Oil: If you prefer, use melted coconut oil or a mild vegetable oil instead. Avoid strong-flavored oils to keep the chocolate taste front and center.
✔ Instant Espresso Powder: Regular instant coffee powder works fine, or omit it altogether if you want a straightforward chocolate flavor—though the espresso really helps deepen the taste.
✔ Dark Chocolate: Use semi-sweet or bittersweet chocolate depending on your preferred sweetness level. Milk chocolate can be used but will make the frosting sweeter and less intense.
✔ Milk in Frosting: Substitute with almond milk, oat milk, or any plant-based milk if you want a dairy-free option.
✔ Sugar: You can try coconut sugar or maple sugar as alternatives for a different sweetness profile, but the texture may vary slightly.
How To Store Leftovers
To store leftover Chocolate Torte Cake Recipe, first cover it tightly with plastic wrap or place it in an airtight container to keep it moist and prevent it from drying out.
You can keep the Chocolate Torte Cake Recipe at room temperature for up to two days if your kitchen is cool. For longer storage, refrigerate it for up to five days.
Before serving, let the cake come to room temperature for the best texture and flavor. If you want to freeze it, wrap it well and freeze for up to three months thaw overnight in the fridge before enjoying.
Frequently Asked Questions (FAQs)
Can I use milk chocolate instead of dark chocolate for the torte?
Yes, you can use milk chocolate, but the flavor of the torte will be sweeter and less intense compared to dark chocolate. If you prefer a richer, more bittersweet flavor, dark chocolate is recommended.
Can I make the chocolate torte ahead of time?
Absolutely! The torte can be made a day in advance and stored in an airtight container at room temperature or in the fridge. It often tastes even better the next day as the flavors have time to meld together.
How do I know when the torte is done baking?
To check if the torte is done, insert a toothpick or cake tester into the center. It should come out with a few moist crumbs but not wet batter. The torte will firm up as it cools.
Can I add flavors or toppings to the torte?
Yes! You can add a variety of toppings such as whipped cream, fresh berries, or a dusting of powdered sugar. For extra flavor, consider adding a splash of vanilla extract or a pinch of sea salt to the batter.
Is this recipe gluten-free?
Traditional chocolate torte recipes are often naturally gluten-free, as they don’t include flour. However, it’s important to check the specific recipe ingredients for any potential gluten-containing items.
Conclusion
This chocolate torte cake recipe is easy to follow and incredibly rewarding. I enjoyed the simple process from start to finish, and the results were deliciously rich and moist, with deep chocolate flavor.
It’s the kind of dessert that feels special without needing complicated steps or ingredients. I hope you give it a try soon and find it just as enjoyable to make and eat.
When you do, please share how quickly you were able to prepare it and how amazing it tasted this cake really impresses every time!
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Chocolate Torte Cake Recipe
Equipment
- Mixing bowls
- Electric mixer or whisk
- Saucepan (for melting chocolate)
- Rubber spatula
- Measuring cups and spoons
- 8-inch round cake pan
- Parchment paper
- Cooling rack
- Sifter
- Offset spatula (for frosting)
Ingredients
For the Chocolate Cake:
- 1 teaspoon instant espresso powder or instant coffee powder
- 2/3 cup olive oil
- 1 1/2 teaspoons baking powder
- 6 tablespoons Dutch-processed unsweetened cocoa powder
- 3/4 cup + 1 tablespoon granulated sugar
- 1 1/2 cups almond flour
- 1/2 cup water
- 3 large eggs
- 1/8 teaspoon salt
- 2 teaspoons vanilla extract
For the Chocolate Buttercream Frosting:
- 1/2 cup unsalted butter at room temperature
- 5 ounces dark chocolate chopped
- 6 tablespoons milk
- 3 cups powdered sugar sifted
Instructions
Step 1: Preheat and Prep
- Start by setting your oven to 350°F (175°C). While it’s heating, take an 8-inch round cake pan and line the bottom with parchment paper. Lightly grease the sides with oil or non-stick spray so the cake doesn’t stick.
Step 2: Mix the Dry Ingredients
- Grab a large mixing bowl. Add in the almond flour, cocoa powder, baking powder, espresso powder, salt, and sugar. Stir everything together until it’s well combined and evenly mixed.
Step 3: Add the Wet Ingredients
- In a separate bowl, whisk together the eggs, olive oil, vanilla extract, and water. Once that mixture is smooth, pour it into the bowl with your dry ingredients. Mix just until it all comes together don’t overdo it or the texture of the cake will suffer.
Step 4: Bake the Cake
- Pour the batter into your prepared cake pan. Use a spatula to smooth out the top. Slide it into the oven and bake for about 28 to 32 minutes. You’ll know it’s done when a toothpick poked in the center comes out clean or with just a few moist crumbs. Let the cake sit in the pan for about 10 minutes, then turn it out onto a wire rack to cool completely.
Step 5: Make the Frosting
- Melt the chopped dark chocolate gently over low heat either in a saucepan or using a double boiler. Keep stirring until it’s completely smooth, then take it off the heat and let it cool slightly. In a separate large bowl, beat the butter until it’s fluffy. Add the sifted powdered sugar, the melted chocolate, and milk. Beat everything together until the frosting is creamy and smooth.
Step 6: Frost the Cake
- Once the cake is fully cooled, use an offset spatula or a regular one to spread the frosting evenly over the top and sides. You can keep it smooth for a clean look or create some swirls for a bit of texture and style.
Step 7: Chill and Serve
- Pop the finished cake into the fridge for about 20 to 30 minutes so the frosting sets. Before serving, let it sit out and come back to room temperature. You can dust the top with a bit of cocoa powder or add some shaved chocolate for a nice touch, if you like.
Notes
Note
This chocolate torte is flourless and rich with almond flour, making it naturally gluten-free. The espresso enhances the chocolate flavor without making the cake taste like coffee. It’s ideal for special occasions or as an indulgent treat. For a deeper flavor, use a high-quality dark chocolate (70% cocoa or higher) in the frosting.Nutrition Facts Of Chocolate Torte Cake Recipe
| Nutrition | Amount |
|---|---|
| Calories | 450 |
| Total Fat | 28g |
| Saturated Fat | 9g |
| Cholesterol | 65mg |
| Sodium | 60mg |
| Carbohydrates | 45g |
| Sugar | 38g |
| Protein | 6g |
| Fiber | 3g |