Moist chocolate cake
A moist, loaf-shaped cake with all the chocolate flavour that comes from a double dose: melted chocolate and cocoa powder.
3,4013/5
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?
| 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?
Work this out...
When should I start for the recipe to be ready at a certain time?
Work this out...
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.
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).
Stage 4
4 min.
Stage 5
4 min.
Beat until evenly mixed.Stage 6
3 min.
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 use (among others) | Egg: You can get more informations, or check-out other recipes which use it, for example: Prune Far, Leek and fresh tuna tart, Maroilles cheese quiche, Mirlitons, Potimarron and Parmesan tart, ... All |
| Caster sugar: You can get more informations, or check-out other recipes which use it, for example: Little vanilla, clementine and chestnut verrines, Flambéd bananas , Gravlax, Tea and white chocolate biscuits, Oat shortbread biscuits, ... All |
| Chocolate: You can get more informations, or check-out other recipes which use it, for example: Chocolate mug cake, Chocolate Chantilly , Chocolate cream with a crunch, irish coffee mousse, Chocolate tart, How to make chocolate chips, ... All |
| Liquid cream: You can get more informations, or check-out other recipes which use it, for example: Creamy spinach and potato gratin, Fresh mint ice-cream, French toast "cordon bleu", Triple-Cheese Pumpkin Gratin, Breton leek and mushroom tart, ... All |
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2019-03-24)
Note: We'll never share your email with anyone else.
Follow this recipe
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.Note: We'll never share your email with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.
Post your comment or question
You are welcome, if you wish, to comment on this recipe: why you like it or not, what you have changed, what results it gave, point out a mistake or omission, etc. You can also ask a question. I answer all questions (in a broken English, sorry) unless someone else does it before me.
Please feel free to say what you think, I'm always very interested in your opinion. Your comment will appear on line with the recipe, so please write in standard readable English, not SIM or only in CAPITALS, otherwise your comment may be rejected.
Please look at advice for submitting a comment or image (what you should or should not do). By the way, don't type your e-mail address in the comment, otherwise you might be spammed.