Glazed Chocolate Torte

With Valentine’s Day just around the corner, the aroma of chocolate is in the air. Forget the heart-shaped box of chocolates and bake with your boo instead. This cake is so rich and dense; a little slice will do just fine. I recommend serving it with a dollop of whipped cream or a scoop of ice cream with fresh raspberries.

Glazed Chocolate Torte
Prep Time
Cook Time
Total Time
Serves: 4-6 people
  • 3/4 cup (1 1/2 sticks) unsalted butter, room temperature
  • 3/4 cup unsweetened cocoa powder
  • 3/4 cup flour
  • 1/2 tsp. baking powder
  • 1/4 tsp. salt
  • 1 cup sugar
  • 3 eggs
  • 1 tsp. vanilla extract
  • 1/2 cup sour cream
Ganache Glaze
  • 4 oz. semisweet chocolate, coarsely chopped
  • 1/2 cup half and half
  1. Preheat oven to 350 degrees. Coat an 8-inch-round cake pan with cooking spray. Whisk together cocoa, flour, baking powder, and salt in a small mixing bowl. Set aside.
  2. Add the butter and sugar to a large mixing bowl. Cream together on medium speed until light and fluffy. Add eggs one at a time, beating well after each and scraping down sides of bowl as needed. Beat in vanilla.
  3. Reduce speed to low. Add flour mixture in two batches, alternating with the sour cream and beginning and ending with the dry ingredients. Spread batter in prepared pan. Tap pan firmly on countertop once to eliminate large air bubbles.
  4. Bake until a cake tester inserted into the center comes out clean, 25 to 30 minutes. Cool 10 minutes in pan, then invert onto a wire rack to cool completely (bottom-side up). Set rack with cake over a rimmed baking sheet.
  5. For the ganache, place chocolate in a medium bowl. In a saucepan, bring cream to a boil. Pour over chocolate; whisk until smooth. Let cool until thick yet pourable, 2 to 3 minutes.
  6. Pour glaze over cake, letting it run over sides; spread gently with an offset spatula or table knife to coat. Let set, about 30 minutes.


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