Soft cocoa cake with chocolate ganache

Name: Soft cocoa cake with chocolate ganache
Prep time: 50 min
Cook time: 60 min
Total time: 110 min
Yield: 10
Ingredients: Butter (at room temperature) 0.8 cup; Sugar 1 ¼ cup; Eggs 3; Egg yolks 1; Type 00 flour 1 ½ cup; Whole milk (at room temperature) 0.3 cup; Baking powder 3 tsp; Unsweetened cocoa powder &frac13; cup; Vanilla bean 1; Dark chocolate 1.438 lbs; Fresh liquid cream 2.7 cups; Chocolate truffles (dark chocolate) 14; Chopped hazelnuts 4 tbsp

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942

Calories per serving

Vegetarian

Energy Kcal 942
Carbohydrates g 86.2
of which sugars g 72.1
Protein g 12.4
Fats g 60.9
of which saturated fat g 34.15
Fiber g 3.1
Cholesterol mg 154
Sodium mg 102

Difficulty: Average
Prep time: 50 min
Cook time: 60 min
Serving: 10

PRESENTATION

Torta morbida al cacao con ganache al cioccolato is this classic Italian dessert that's got a delicious twist on the usual torta al cioccolato. Imagine this: a soft cocoa sponge that's almost velvety with every bite, topped with a rich ganache—and look, it takes the cake to another level. It's not just any chocolate cake; this one's packed with crushed hazelnuts and decadent fudgy truffle balls. Seriously good stuff. Every slice gives you a crispy and smooth experience, making it a hit at family gatherings or celebrations. People really love how it perfectly balances sweetness and texture. Really, each bite is something to savor.

This cake isn’t just a treat; it’s a whole celebration of Italian baking that gets people talking. And listen, for those busy days when you crave a torta morbida al cacao but don't have hours to spare, there's a quick version that’s just as tasty. Pretty much. This simpler take doesn’t skimp on flavor, so you can enjoy that Italian dolce al cioccolato without spending too much time in the kitchen.

It's a favorite among chocolate lovers because the ganache is super smooth, and the sponge stays tender even days later. Seriously good. It's a recipe that friends and family always pass around at parties—often with requests for seconds. Whether it's for a special occasion, like a birthday, or just a treat after a busy week, this torta al cioccolato is a win. And the crunchy hazelnut layer? Plus those fudgy truffles—make it really really different. With such a really good mix of textures and flavors, it's no wonder this cake is hard to resist. If you're on the hunt for something that combines ease with that main Italian flair, this is the dessert for you. For real.

INGREDIENTS

942

Calories per serving

Ingredients for the cake (for a 9-inch mold): Butter 0.8 cup (180 g) - (at room temperature); Sugar 1 ¼ cup (250 g); Eggs 3; Egg yolks 1; Type 00 flour 1 ½ cup (180 g); Whole milk 0.3 cup (75 g) - (at room temperature); Baking powder 3 tsp (12 g); Unsweetened cocoa powder ⅓ cup (30 g); Vanilla bean 1

for the ganache: Dark chocolate 1.438 lbs (650 g); Fresh liquid cream 2.7 cups (650 g)

for garnish: Chocolate truffles 14 - (dark chocolate); Chopped hazelnuts 4 tbsp (30 g)

Preparation

How to prepare Soft cocoa cake with chocolate ganache

To prepare the cocoa cake with chocolate ganache, add the room temperature softened butter cut into pieces 1 along with the sugar 2 in a stand mixer with whisks. Slice the vanilla bean lengthwise and scrape out the seeds with a knife 3.

Start the whisks until you get a light and fluffy cream. Add the vanilla bean seeds 4 and the whole eggs plus 1 room temperature yolk one at a time, waiting for the previous one to be absorbed before adding the next, continuing to whip 5. In a separate bowl, sift the flour, baking powder 6, and

the unsweetened cocoa 7. Add the flour one tablespoon at a time into the dough, continuing with the stand mixer 8, ensuring it is incorporated into the mixture 9.

Also gradually add the cocoa 10 and finally pour in the room temperature milk 11; blend all the ingredients well until you get a dense and homogeneous dough 12.

Pour the dough into a 9-inch diameter baking pan greased and lined with parchment paper 13, leveling the surface with a spatula 14; bake in a preheated static oven at 340°F for 60 minutes (or at 300°F for 50 minutes if in a fan oven). Once ready 15, remove the cake from the oven and let it cool.

Meanwhile, prepare the chocolate ganache. Chop the dark chocolate 16, then heat a saucepan with the cream 17. When the cream almost reaches a boil, turn off the heat and pour in the chopped chocolate, stirring with the whisks to completely melt it 18.

Once the chocolate has melted 19, transfer the mixture to a bowl containing ice 20 and start whipping with an electric mixer 21 (you can partially cover the container with plastic wrap to avoid splashes).

Work the ganache for 10-15 minutes until whipped 22, then transfer it to a piping bag with a star nozzle that you will place in the refrigerator. When the cake has completely cooled, cut it in half 23 and fill the base disc with part of the chocolate ganache you prepared 24;

After filling the base 25, place the top disc 26. With the remaining ganache, cover the cake 27, spreading it with a spatula over the entire surface to make it smooth.

Cover the sides of the cake well 28 and with the remaining ganache, make the final decorations: make vertical squirts on the sides 29 and then small tufts on the squirts, along the entire perimeter of the cake and in the center. Sprinkle the hazelnut grains every two tufts and the base, finally placing the dark chocolate truffles: your cocoa cake with chocolate ganache is ready to be served and enjoyed 30!

Storage

Store the soft cocoa cake with chocolate ganache for 1-2 days in the fridge in an airtight container. You can freeze the cake.

Advice

This cake is a real temptation, I bet it will be your ace up your sleeve to impress friends and family! It will be perfect to enjoy at snack time with a good hot tea or to celebrate an important occasion: you will leave everyone speechless!

If you are looking for a gluten-free version, try the Flourless chocolate cake recipe!

For the translation of some texts, artificial intelligence tools may have been used.