Easy, delicious, very chocolatey chocolate cake recipe
I’m an ‘if it isn’t chocolate it isn’t desert’ kind of girl (with a couple of exceptions, Creme Catalan being one but that’s another post). Kristin – of French Word a Day – posted a recipe for chocolate cake at Au Pif. My friend Jim, a neophyte baker, made it yesterday.
It is delicious. Moist, dense, flavourful, the epitome of chocolate cake. At least of the kind of chocolate cake I like. (I’d include a picture but I was taking it out of the pan and broke it.)
It’s a very forgiving recipe. You can add more or less flour – Jim used 3 tablespoons, add cocoa to the butter and chocolate mix (we didn’t have cocoa so Jim used French hot chocolate mix which has a bit of sugar in it), use a bit more or a bit less sugar, or bake it for a few minutes less.
I made ganache for the top but you could serve it plain, or with a bit of creme fraiche or whipped cream, or with fruit.
Click on the recipe titles for PDF print versions.
½ cup butter or 125 grams
7 ounces dark chocolate or 200 grams
1 cup sugar or 200 grams
4 large eggs or 5 medium eggs
1 tablespoon flour – you can add up to 7 tablespoons
3 tablespoons cocoa powder – optional but it makes the cake even richer
Preheat oven to 350 degrees (180 degrees centigrade)
Line the bottom of a cake pan (round is good but square works) with parchment paper.
Melt the butter, chocolate, and cocoa powder in a container placed in a pan of hot water at low heat. Once it’s melted stir it to combine and set it aside to cool.
Beat the eggs, add the sugar and beat until smooth. It will be thick and a pale cream colour.
Stir in the cooled chocolate mixture.
Stir in the flour.
Pour the batter into the cake pan.
Bake at 3500 (1800) for 20 minutes
You can top the cake with ganache for true chocolate decadence or be a bit more restrained and use crème fraiche or whipped cream or be restrained and serve it plain.
1 cup semi-sweet chocolate – about 200 grams
½ cup cream
½ teaspoon vanilla extract – optional
Melt the chocolate and cream over low heat, stirring to mix. Remove from heat and stir in vanilla if you’re using it.
The heavier the cream, the thicker the ganache.