Questo Torta al cioccolato facile is a delicious and simple recipe made with only 5 super-basic wholesome ingredients for a soft and light dough ready in 40 minutes.
I like to make cakes, and nothing really beats a simple chocolate cake. I’ve made Torta al cioccolato senza uova, Torta al cioccolato pazza, o Torta al cioccolato e menta piperita but sometimes, I want a simpler, faster recipe. This easy chocolate cake can’t get any easier. Pronto in 40 minuti with only 5 ingredients!
Anche se la ricetta completa si trova qui sotto, non perderti tutti i miei consigli più in basso, tra cui suggerimenti su come sostituire gli ingredienti, consigli di cucina e foto passo passo!
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Torta al cioccolato facile
Ingredienti
- 1 bicchiere Farina a lievitazione spontanea - note 1
- ¾ bicchiere Zucchero di canna non raffinato - note 2
- ⅓ bicchiere Cacao in polvere non zuccherato
- ⅓ bicchiere Olio d'oliva dal sapore delicato - note 3
- 1 bicchiere Latte di mandorla - or water (note 4)
Opzionale
- ¼ cucchiaino da tè Sale
Istruzioni
- Preheat the oven to 350°F (180°C). Lightly grease an 8-inch or 6-inch cake pan for a thicker cake.
- In a mixing bowl, whisk the dry ingredients: self-rising flour, cocoa powder, sugar, and salt if used.
- Make a well in the center of the dry ingredients, add light olive oil, and almond milk.
- Whisk until the batter is smooth and consistent.
- Versare l'impasto nella teglia preparata.
- For 6-inch pan, bake for 40-45 minutes. For an 8-inch version, bake for 25-30 minutes at 350°F (180°C) until a toothpick inserted in the center of the cake comes out clean and top of the cake is set and dry.
- Let the cake cool down for 5 minutes in the cake pan, then on a cooling rack for a few hours, or until it reaches room temperature.
- You can use this cake for layer cakes, frost the cooled cake with my dairy-free chocolate frosting recipe.
Note
Alimentazione
Ingredienti e sostituzioni
You only need 5 ingredients to make this easy cake.
- Farina a lievitazione spontanea – If you don’t have self-rising flour, mix all-purpose flour with baking powder (1½ teaspoons per cup). For a gluten-free version, use a 1:1 gluten-free flour blend or combine 75% gluten-free flour with 25% almond flour for better structure.
- Zucchero – Any granulated sugar works. For a refined sugar-free option, use coconut sugar or light muscovado sugar for a deeper flavor.
- Cacao in polvere non zuccherato – Stick with unsweetened cocoa powder for the best chocolate flavor. Dutch-processed cocoa will yield a richer taste, while natural cocoa will be lighter and slightly acidic.
- Olio d'oliva leggero – Use any neutral oil such as grapeseed, canola, or sunflower oil. Avoid coconut oil unless melted and the milk is at room temperature to prevent lumps.
- Almond Milk or Water – Use unsweetened plant-based milk for a richer cake, or water for a lighter texture. Other options like soy or oat milk work just as well.
How to Make Easy Chocolate Cake
This is a super simple recipe, essentially combine the ingredients and bake them. Here are photos of key steps.
Pour all the ingredients in a large mixing bowl.
Stir with a silicone spatula until just combined.
Pour the batter into a greased 8-inch springform pan.
Bake the cake for 25-30 minutes at 350°F (180°C) with an 8-inch pan or 40-45 minutes in a 6-inch pan.
Cake Decoration Options
This cake is even better if you decorate it a bit. There are many ways to make it super pretty.
- ganache al cioccolato – This is ganache is perfect for topping the cake with even more chocolate.
- Glassa al cioccolato senza lattosio – This is a classic frosting but dairy-free!
- Glassa vegana alla vaniglia – This vanilla frosting is the vanilla version of my chocolate frosting and it’s made with just 4 ingredients.
- Glassa vegana alla crema di cocco con soli 3 ingredienti – This frosting is even simpler than my classic vanilla frosting as it’s made with just 3 ingredients.
- Glassa di anacardi – This healthier frosting is made without cashews for a delicious twist.
- Glassa reale vegana – My royal icing is a great option for a slightly thicker decoration.
I consigli di Carine per la pasticceria
Here are a few more tips to make the best cake.
- Anche la cottura – For an even rise, tap the pan on the counter to release air bubbles before baking.
- Cake Size Options – For cupcakes, bake them at 350°F (180°C) for 18-20 minutes.
- Enhance Flavor – Add 1 teaspoon of vanilla extract or a pinch of espresso powder to deepen the chocolate flavor.
- Aumento dell'umidità – Stir in 2-3 tablespoons of applesauce or mashed banana to make the cake extra moist.
- Layer Cake Tips – If making a layered cake, freeze the layers for 30 minutes before assembling to prevent crumbs.
- Tienilo fresco – Store the cooled cake in plastic wrap or an airtight container to maintain moisture.
- Variazioni di gusto – Add chopped nuts, chocolate chips, or dried fruit into the batter for texture.
- Gluten-Free Version – Increase the baking time slightly if using gluten-free flour, as it might take longer to set.
is there a whole wheat flour self rising recipe? Or a chickpea flour self rising recipe that can be used in this?
No, but you can make your own wholewheat self-rising flour by stirring 2 1/2 teaspoon of baking powder per cup of wholewheat flour. However, the recipe will be dryer, denser with wholewheat. Also, the recipe will not work with chickpea flour, it will be a hard block.
This cake came out extremely moist, like unbelievable and quick to make in the oven took me about 25-30 mins @350!
I am so happy you like the cake, thanks for trying my recipes.
I have to use gluten free flour but gluten free flour cup for cup is not self-rising, I don’t think. What do I add and how much to help the rising? Baking powder, soda? Thank you.
Usa il mio guida alla conversione senza glutine per adattare la ricetta.
Can it be made with cacao instead of cocoa powder?
I haven’t tried, probably, I am not sure if it will dry out the batter a bit more. I never bake with cacao powder.
Another amazing recipe!
You are so kind! Thank YOU for being here with me and baking so many of my recipes.
Could you use EVOO or avocado oil?
Sure, avocado oil do add some flavor to the cake, but if you like it why not. I usually like light olive oil more, the taste is not noticeable.
Hi There, can I use Stevia as A substitute ?
Stevia doens’t melt in cakes and it’s way to sweet to swap in same amount as sugar. If you mean by ‘stevia’ a blend of sugar-free crystal sweetener made from Erythritol and monk fruit like this uno qui, then yes you can use it as a 1:1 ratio swap to sugar.
Can i use normal dairy milk ratherr than water or almond milk???
Certo
I am vegan (all in) for 8 years. I have gotten my husband over that time to give up meat. But because I do all the cooking he is technical vegan also; by default. I tried this recipe and he loved this cake. It is the first recipe I have tried that he said actually taste like a cake.
Thank you for sharing an easy to make chocolate cake recipe that actually taste good.
That’s such an amazing feedback, thank you!
Turned out great. Just replaced sugar with Maple syrup.