Ingredients:

  • 1 cup (226g) unsalted butter, melted, plus extra for greasing
  • 1 cup (200g) granulated sugar
  • ½ cup (50g) unsweetened cocoa powder
  • 1 cup (240ml) strong brewed coffee, hot
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 ½ cups (192g) all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 8 ounces (227g) dark chocolate (70% cacao), finely chopped
  • 1 cup (240ml) heavy cream
  • 2 tablespoons (28g) unsalted butter

Instructions:

  1. Preheat oven to 350°F (175°C). Grease the springform pan and line the bottom with parchment paper.
  2. In a large bowl, whisk together the melted butter, sugar, and cocoa powder until smooth.
  3. Gradually whisk in the hot coffee until well combined.
  4. Beat in the eggs one at a time, then stir in the vanilla extract.
  5. In a separate bowl, whisk together the flour, baking soda, and salt.
  6. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
  7. Pour the batter into the prepared springform pan and bake for 35-40 minutes, or until a toothpick inserted into the center comes out with moist crumbs.
  8. Let the torte cool in the pan for 10 minutes before releasing the sides of the springform pan. Transfer to a wire rack to cool completely.
  9. Place the chopped chocolate in a heatproof bowl. Heat the heavy cream in a saucepan over medium heat until it just comes to a simmer.
  10. Pour the hot cream over the chocolate and let it sit for 1 minute, then whisk until smooth and glossy. Stir in the butter.
  11. Let the ganache cool slightly at room temperature, then chill in the refrigerator for about 30 minutes, or until it has thickened to a spreadable consistency.
  12. Spread the ganache evenly over the top of the cooled chocolate torte.
  13. Chill the torte for another 30 minutes to set the ganache completely.