Torta Cioccolato Recipe

Prepare and preheat

Position a rack in the center of the oven and preheat to 350°F (175°C). Grease a 9-inch (23 cm) round springform pan or two 8-inch round pans; line the bottom with parchment and grease the parchment.

Whisk dry ingredients

In a large mixing bowl, sift or whisk together the all-purpose flour, unsweetened cocoa powder, granulated sugar, baking powder, baking soda, and salt until uniform and free of lumps.

Combine wet ingredients

In a separate bowl or large measuring cup, whisk the eggs until blended. Add the buttermilk, vegetable oil, and vanilla extract and whisk to combine. Pour the hot brewed coffee into the wet mixture (coffee can be very hot; allow to cool slightly to warm).

Mix batter

Make a well in the center of the dry ingredients and pour in the wet mixture. Stir with a spatula or whisk just until combined and no large streaks of flour remain. The batter will be fairly thin—this is normal thanks to the oil and coffee. Do not overmix to keep the cake tender.

Bake

Pour batter into the prepared pan(s), smoothing the top. Bake on the center rack for 25–35 minutes for a 9-inch pan (20–28 minutes for 8-inch pans), or until a toothpick inserted near the center comes out with a few moist crumbs (not wet batter).

Cool

Remove cake from oven and set on a wire rack. Let cool in the pan for 10–12 minutes to set, then run a knife around the edge and invert onto the rack (if using springform, release the ring). Allow cake to cool completely before filling and glazing, about 1–1.5 hours.

Chop chocolate

Place the chopped dark chocolate in a heatproof bowl. If using chocolate chips, measure by weight (8 oz).

Heat cream

In a small saucepan, gently bring the heavy cream just to a simmer over medium heat—small bubbles will appear around the edges. Do not boil.

Make ganache

Pour the hot cream over the chopped chocolate and let sit undisturbed for 1–2 minutes to soften the chocolate. Then whisk gently from the center outward until smooth and glossy. Add the unsalted butter and light corn syrup (if using) and whisk until fully incorporated. If you want a slightly firmer filling, cool the ganache at room temperature or in the fridge, stirring occasionally, until spreadable (about 20–30 minutes). For a pourable glaze, use while still warm but not hot.

Assemble - fill

If you baked two layers, level the tops if necessary with a serrated knife. Place one layer on a serving plate or cake board. Spread about half of the ganache over the top in an even layer. Place the second layer on top, pressing gently to level.

Assemble - glaze

Pour the remaining ganache over the top of the stacked cake, using an offset spatula to coax the ganache to the edges and let it drip down the sides for an even coating. If the ganache becomes too thick to pour, gently rewarm in short 10–15 second bursts in the microwave, stirring between intervals, until pourable.

Set

Allow the ganache to set at room temperature for 30–60 minutes. For a quicker set, chill the cake in the refrigerator for 15–20 minutes, but avoid long refrigeration if you prefer a glossy finish (cold dulls shine).

Dust the top lightly with confectioners' sugar or a small sieve of cocoa powder for contrast. Arrange fresh berries around the base or on top, or serve with whipped cream. If desired, you can shave additional dark chocolate over the top for decoration.