Italian Chocolate Cake (Torta al Cioccolato)

Ingredients

• 150 gdark chocolate, 70% cocoa
• 50 gunsweetened cocoa powder
• 180 gplain flour
• 200 ggranulated sugar
• 4eggs, at room temperature
• 200 gunsalted butter, softened at room temperature
• 16 gbaking powder
• to tasteicing sugar, for decoration

Instructions

1. 1

   Melt the chocolate

   Melt the dark chocolate in a double boiler, then leave it to cool.

2. 2

   Cream butter and sugar

   Cut the softened butter into small pieces and put it in a mixer bowl, or use a hand or electric whisk. Add the sugar and beat until the mixture is creamy.

3. 3

   Add the eggs

   Add the eggs one at a time, beating until each is fully incorporated before adding the next. Continue mixing until smooth and creamy.

4. 4

   Mix in chocolate

   Pour the cooled melted chocolate into the bowl and mix thoroughly.

5. 5

   Sift dry ingredients

   In a separate bowl, sift together the flour, cocoa powder and baking powder, then stir to combine.

6. 6

   Combine the mixtures

   Add the dry ingredients to the butter, egg, sugar and chocolate mixture a little at a time, until you have a creamy, frothy batter.

7. 7

   Fill the tin

   Line a 22 cm round cake tin with baking paper. Pour in the batter and level the top.

8. 8

   Bake the cake

   Bake in a preheated fan oven at 180°C for 40–45 minutes. The timing can vary by oven; do not open the oven during the first 30 minutes.

9. 9

   Check doneness

   Insert a toothpick into the cake. If it comes out dry, the cake is ready; if not, bake for a few more minutes. Avoid baking for too long, as this can dry out the cake.

10. 10

    Cool and finish

    Let the cake cool before taking it out of the tin. Dust with icing sugar before serving.

What is torta al cioccolato?

Torta al cioccolato is an Italian-style chocolate cake, a simple home-baking classic built around chocolate, cocoa, eggs, butter, sugar and flour. This version uses both melted dark chocolate and cocoa, giving it a rounded chocolate flavour and a tender, moist texture.

The method relies on creaming softened butter and sugar, then gradually incorporating the eggs and other ingredients. A light dusting of icing sugar is all it needs to finish.

Nutrition and macros by portion

The nutrition label shows one serving as written: 666 calories, 10g protein, 77g carbs, 40g fat.

The flour and sugar provide most of the carbohydrates, while butter and dark chocolate contribute much of the fat. Eggs add protein, with smaller contributions from the flour and chocolate. Balance a slice with fresh fruit, or serve it after a meal that includes vegetables and a protein-rich main.

Choosing the chocolate

Dark chocolate: the recipe specifies chocolate with 70% cocoa, which gives the cake its rich, bittersweet base. Melt it gently and allow it to cool before adding it to the creamed mixture.

Cocoa powder: unsweetened cocoa adds another layer of chocolate flavour. Sifting it with the flour and baking powder helps distribute it evenly through the batter.

Build a smooth batter

Soft butter: butter at room temperature should be pliable enough to cream with the sugar into a smooth mixture. Cut it into small pieces first to help it mix evenly.

Eggs: add them one by one, waiting for each to blend in before adding the next. This gradual approach helps keep the mixture cohesive rather than split.

Fold in the dry ingredients

Sifted mix: combine the flour, cocoa and baking powder before adding them to the wet ingredients. Add this mixture in stages and mix just until the batter looks creamy and frothy.

Even mixing: scrape around the bowl as needed so no pockets of dry flour remain. Avoid continuing to beat once the ingredients are combined.

Bake without losing moisture

Oven timing: bake at 180°C in a preheated fan oven for 40–45 minutes, but use the recipe's toothpick check as the final guide. The exact time may vary with the oven and tin.

Doneness: a toothpick coming out dry indicates the cake is ready. Keep the oven closed for the first 30 minutes, and avoid extending the bake unnecessarily so the crumb stays soft.

Serve and accompany

Cool the cake before removing it from the tin, then dust it with icing sugar. This makes it easy to slice and keeps the simple finish in keeping with the cake's chocolate flavour.

Serve a slice on its own, or alongside fresh berries or a spoonful of lightly whipped cream if you want a contrasting accompaniment.

Recipe notes & tips

• Bring the eggs and butter to room temperature before mixing.
• Let the melted chocolate cool before adding it to the butter mixture.
• Add each egg only after the previous one has been fully incorporated.
• Sift the flour, cocoa and baking powder together to break up lumps.
• Line the 22 cm tin with baking paper so the cake is easier to release.
• Start checking at the lower end of the baking time, as ovens can vary.

Variations

• Citrus note: add finely grated orange zest to the batter for a fresh aroma.
• Coffee accent: mix a small amount of espresso into the melted chocolate for a deeper flavour.
• Nut topping: scatter chopped toasted hazelnuts over the icing sugar before serving.
• Berry pairing: serve slices with fresh raspberries or strawberries.
• Creamy serving: add a spoonful of lightly whipped cream alongside each slice.

Common mistakes to avoid

• Hot chocolate: adding it while very warm can affect the creamed mixture; let it cool first.
• Cold butter: butter straight from the fridge will not cream smoothly; soften it at room temperature.
• Eggs added too quickly: the mixture may lose its smooth texture; incorporate them one at a time.
• Uneven dry ingredients: cocoa or baking powder may clump; sift them with the flour.
• Opening the oven early: the cake may be disturbed before it has set; keep the door shut for the first 30 minutes.
• Overbaking: the crumb can dry out; check with a toothpick around 40 minutes and bake only as needed.

How to store

Once completely cool, keep the cake covered at room temperature for up to 3 days. Reheat individual slices briefly in the microwave if you prefer them warm.

Frequently asked questions