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.
74K 13 4
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Last modified on: December 30th 2018

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For 1 cake, you will need:

Change these quantities to make: 1 cake 2 cakes 3 cakes
How long does it take?
Time required for this recipe:
PreparationCookingStart to finish
21 min.50 min.1 hour 11 min.
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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
Whole recipe
Energetic valueProteins CarbohydratesFats
2,662 Kcal or 11,145 Kj46 gr282 gr154 gr
133 %18 %27 %23 %
Per 100 g
Energetic valueProteins CarbohydratesFats
381 Kcal or 1,595 Kj7 gr40 gr22 gr
19 %3 %4 %3 %
Per cake
Energetic valueProteins CarbohydratesFats
2,662 Kcal or 11,145 Kj46 gr282 gr154 gr
133 %18 %27 %23 %
% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories or 8400 k-joules by 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 €

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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)
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