Moist chocolate cake


Moist chocolate cake
A moist, loaf-shaped cake with all the chocolate flavour that comes from a double dose: melted chocolate and cocoa powder.
86 K 4/5 (13 reviews)
Grade this recipe:
Keywords:
Last modified on: December 30th 2018
For 1 cake, you will need:

Change these quantities to make:
Times for this recipe
Preparation: 25 min.
Cooking: 50 min.
All in all: 1 hour 15 min.
When should you start or finish this recipe?
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end time

Step by step recipe


Stage 1 - 10 min.
Moist chocolate cake
Put 60 g butter and 100 g dark 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.
Moist chocolate cake
When the butter and chocolate have both melted, mix with a soft spatula until smooth and evenly mixed.

Stage 3 - 2 min.
Moist chocolate cake
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.
Moist chocolate cake
Put into a mixer bowl: 170 g egg, 130 g caster sugar, 10 g vanilla sugar and 50 g ground almonds.

Stage 5 - 4 min.
Moist chocolate cake
Beat until evenly mixed.

Stage 6 - 3 min.
Moist chocolate cake
Sieve together 80 g flour, 15 g powdered cocoa and 4 g baking powder.

Stage 7 - 4 min.
Moist chocolate cake
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.
Moist chocolate cake
Pour the mixture into a buttered tin or non-stick mould.

Stage 9 - 1 min.
Moist chocolate cake
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
Moist chocolate cake
You can also make little individual cakes.

Stage 11 - 40 min.
Moist chocolate cake
Bake for about 40 minutes, turn out and leave to cool on a wire rack.

Stage 12
Moist chocolate cake
If you have opted for small cakes, the cooking time will be much shorter.

Stage 13
Moist chocolate cake
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!
Keeping: Several days in a cloth bag.
Source: Based on a recipe from the pastry cooks at the INBP (French professional bakery institute).
Nutritional information
Proteins (gr)Carbohydrates (gr)Fats (gr)Energy value (in k-calories)Energy value (in k-joules)
Whole recipe50 RDI=20 %320 RDI=30 %150 RDI=20 %2,690 RDI=140 %11,280 RDI: 140 %
Per 100 g6 RDI=3 %50 RDI=4 %20 RDI=3 %390 RDI=20 %1,610 RDI: 20 %
The % figures are calculated in relation to the Recommended Dietary Intake , or RDI of 2,000 k-calories (or 8,400 k-joules) per day for a woman Change to a man
Possible allergens in this recipe: Milk, egg, Nuts, Gluten
How much will it cost?
  • For 1 cake : 3.55 €

Change currency:

Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
Other recipes you may also like
Natural leaven
Natural leaven
Leaven is a natural raising agent, a fermented mixture of water, flour and the microscopic yeasts which are present in the air. It's a delicate living substance, sensitive to the external environment. The recipe is around 4000 years old and dates back to the Egypt of the Pharaohs, via a beautiful...
April 3rd 20201.70 M 304.0 7 days 15 min.
Pogne de Romans
Pogne de Romans
Pogne de Romans is a kind of brioche lightly flavoured with orange and rum. It originated in Romans-sur-Isère, a town in south-east France. This recipe dates back to medieval times, when it was made in a ring (or crown) shape to celebrate the end of Lent, as eggs could then be used again. This more...
October 7th 201891 K 23.3 1 day 17 hours 40 min.
Piped petits-fours
Piped petits-fours
As the name suggests, these are piped into shape using a forcing bag. These dainty little macaroon-like cakes are made with marzipan and have a soft, moist texture.
December 30th 2019127 K1 1 day 35 min.
Snails in a brioche
Snails in a brioche
A flat brioche filled with snails, themselves filled with a knob of sophisticated beurre d'escargot. The flat round shape is reminiscent of the old-fashioned French snail dishes. Cut into bite-sized morsels, this makes a good aperitif snack.
September 17th 202459 K 1 hour 45 min.
Duo of slow-cooked pork
Duo of slow-cooked pork
Two pork ingredients, smoked sausage and a shoulder joint here, are left to cook slowly on a bed of vegetables and herbs, moistened with a vegetable or poultry stock. This is one of those crafty dishes that can be reheated over and over, getting better each time.
November 18th 201872 K 4 hours 50 min.
News list of cooking-ez.com

Sign up to receive the latest recipes (next batch due to be sent on 2025-05-11)

*Your e-mail Your first name or nickname
I am not a leaving thing
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Posted by:
I am not a leaving thing

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.
I am not a leaving thing
Note: We'll never share your e-mail address 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.

Back to top of page