Chocolate Torte Cake Recipe
This Chocolate Torte Cake recipe creates a rich, velvety dessert with layers of dense, flourless chocolate cake. Made with simple ingredients like dark chocolate, eggs, butter, and sugar, it’s easy to prepare yet incredibly indulgent, perfect for special occasions or any chocolate lover’s craving.
Equipment
- 9-inch round cake pan (two, if you plan to layer the cake)
- Mixing bowls
- Electric mixer or whisk
- Spatula
- Sifter or fine mesh strainer (optional)
- Measuring cups and spoons
- Heatproof bowl for melting chocolate
- Saucepan for melting chocolate and cream (for the frosting)
- Cooling rack
Ingredients
For the Cake:
- 1 ½ cups 180g all-purpose flour
- ¾ cup 60g unsweetened cocoa powder
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 cup 200g granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 cup 240ml unsalted butter, melted
- ½ cup 120ml whole milk
- 6 ounces 170g bittersweet chocolate, melted
For the Chocolate Buttercream Frosting:
- 5 ounces dark chocolate chopped
- 6 tablespoons milk
- 1 cup 240ml heavy cream
- 1 tablespoon powdered sugar
- 1 teaspoon vanilla extract
Instructions
Step 1: Preheat and Prepare
- Preheat your oven to 350°F (175°C). Grease and flour your cake pans (or line with parchment paper) to ensure the cake doesn’t stick.
Step 2: Mix the Dry Ingredients
- In a medium bowl, sift together the flour, cocoa powder, baking powder, and salt. Set aside.
Step 3: Cream the Wet Ingredients
- In a large bowl, whisk the sugar and eggs together until light and fluffy. Add the vanilla extract and melted butter, and continue mixing until well combined.
Step 4: Combine the Dry and Wet Ingredients
- Gradually add the dry ingredients to the wet mixture, alternating with the milk. Mix until smooth and fully incorporated. Then, fold in the melted bittersweet chocolate.
Step 5: Bake the Cake
- Pour the batter evenly into your prepared cake pans. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Allow the cakes to cool in the pans for 10 minutes before transferring to a cooling rack.
Step 6: Make the Chocolate Buttercream Frosting
- In a heatproof bowl, combine the chopped dark chocolate and milk. Microwave or melt over low heat until the chocolate is smooth. Let it cool for a few minutes.
- In a separate mixing bowl, whip the heavy cream, powdered sugar, and vanilla extract together until stiff peaks form. Gently fold in the cooled chocolate mixture until fully combined.
Step 7: Frost the Cake
- Once the cakes are completely cooled, spread a layer of frosting on the top of one cake. Place the second cake on top and frost the top and sides with the chocolate buttercream frosting.
Step 8: Serve and Enjoy
- Slice and serve this irresistible chocolate torte cake to your guests. Enjoy the rich, decadent layers!
Notes
❖ Cool Completely: Make sure the cake has cooled completely before frosting to prevent the whipped cream from melting and sliding off.
❖ Chill for Better Flavor: The torte often tastes even better the next day, as the flavors have had time to meld, so consider making it ahead of time.
❖ Avoid Overbaking: Keep an eye on the cake while it bakes; a slightly underbaked torte will give you that perfect dense, fudgy texture, while overbaking can make it dry.