Moist chocolate cake
A moist, loaf-shaped cake with all the chocolate flavour that comes from a double dose: melted chocolate and cocoa powder.
5,4903.3/5 for 3 ratings
Last modified on: December 30th 2018
For 1 cake, you will need:
- 1
60 g butter - 2
100 g chocolate - 3
80 g liquid cream - 4
170 g egg - 5
130 g caster sugar - 6
10 g Vanilla sugar - 7
50 g ground almonds - 8
80 g flour - 9
15 g powdered cocoa - 10
4 g baking powder - Total weight: 699 grams
How long does it take?
Time required for this recipe:
Keeping: Several days in a cloth bag.
| Preparation | Cooking | Start to finish |
|---|---|---|
| 21 min. | 50 min. | 1 hour 11 min. |
At what time?
- When will I finish if I start the recipe at a certain time?
When should I start for the recipe to be ready at a certain time?
Step by step recipe
Stage 1 - 10 min.
Put 60 g butter and 100 g chocolate into a bowl over a bain-marie.
The ideal chocolate to use is chips or buttons that melt rapidly, but if you are using a slab, break it into small pieces.
The ideal chocolate to use is chips or buttons that melt rapidly, but if you are using a slab, break it into small pieces.
Stage 2 - 1 min.
When the butter and chocolate have both melted, mix with a soft spatula until smooth and evenly mixed.
Stage 3 - 2 min.
Add 80 g liquid cream, mix well and remove from the heat.
Set aside.
Preheat the oven to 360°F (180°C).
Set aside.
Preheat the oven to 360°F (180°C).
Stage 4 - 4 min.
Stage 5 - 4 min.
Beat until evenly mixed.
Stage 6 - 3 min.
Sieve together 80 g flour, 15 g powdered cocoa and 4 g baking powder.
Stage 7 - 4 min.
Tip these dry ingredients into the sugar and egg mixture, mix well, then add the melted butter and chocolate. Mix again.
Stage 8 - 2 min.
Pour the mixture into a buttered tin or non-stick mould.
Stage 9 - 1 min.
If you would like the top of the cake to open up during cooking (like in the photo), dip a soft spatula in a cup of neutral-flavoured oil (groundnut, for example) and mark a groove along the top of the cake.
Stage 10
You can also make little individual cakes.
Stage 11 - 40 min.
Bake for about 40 minutes, turn out and leave to cool on a wire rack.
Stage 12
If you have opted for small cakes, the cooking time will be much shorter.
Stage 13
Look at the lovely split along the top of this cake, the result of "slashing" the top just before it went in the oven.
Remarks
Once the cake batter is made, it can be kept cold until needed. The best way to do this is to pour it into its tin or mould and refrigerate.
You can enrich this cake with lots of other ingredients: dried fruit, toasted nuts, apples or pears - let your imagination lead the way!
You can enrich this cake with lots of other ingredients: dried fruit, toasted nuts, apples or pears - let your imagination lead the way!
Nutritional information
How much will it cost?
- For 1 cake : 3.55 €
Source
Based on a recipe from the pastry cooks at the INBP (French professional bakery institute).More recipes?
This recipe uses (among others) | Egg: You can get more informations, or check-out other recipes which use it, for example: Potimarron and Parmesan tart, Brioche dough, Apple Batter Puddings, Spinach and ricotta ravioli, Filo leeks and cheese tart, ... All |
| Caster sugar: You can get more informations, or check-out other recipes which use it, for example: Quick Strawberry Millefeuille, Praline, Cranachan, Toffee apple upside-down cake, Household cake (Gâteau de ménage), ... All |
| Chocolate: You can get more informations, or check-out other recipes which use it, for example: Chocolate eclairs, Brownie, Chocolate ganache, Half-cooked chocolate cake with raspberry coulis, Chocolate tart, ... All |
| Flour: You can get more informations, or check-out other recipes which use it, for example: Sweet pastry, Oat financiers for Louise, Pretzels, Galette Charentaise, Rabbit civet "à la normande", ... All |
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