Chocolate cake
A traditional-style recipe for a moist chocolate cake with plenty of chocolate flavour.
1 hour 20 min.
Easy
2 cakes
8 IngredientsLast modified on: December 25th 2015
For 2 cakes, you will need:
- 1
180 g butter - 2
180 g flour - 3
20 g baking powder - 4
80 g powdered cocoa - 5
6 eggs - 6
240 g brown sugar - 7
20 g vanilla sugar - 8
100 g cream - Total weight: 1,120 grams
Change measures:
Times for this recipe
Preparation: 6 min.
Resting: 30 min.
Cooking: 40 min.
All in all: 1 hour 20 min.
If you start now, at , you will finish around : ?.Change start time
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Step by step recipe
Stage 1 - 2 min.
Melt 180 g butter and set aside. Sieve together 180 g flour, 20 g baking powder and 80 g powdered cocoa.
Stage 2 - 2 min.
Stage 3 - 2 min.
Pour the sugar-egg mixture into the flour, add the melted butter, 100 g cream and mix thoroughly.
Stage 4 - 30 min.
Pour the mixture into a mould or tin and refrigerate for 30 minutes.
Stage 5 - 40 min.
Preheat the oven to 410°F (210°C).
Bake for about 40 minutes. Check towards the end of the cooking time, as the cake should not be allowed to overcook and dry out.
Leave to cool on a wire rack.
Bake for about 40 minutes. Check towards the end of the cooking time, as the cake should not be allowed to overcook and dry out.
Leave to cool on a wire rack.
Remarks
If you are a real chocolate lover, you can add chocolate chips to the mixture.
[Translator's note: the French have adopted the English term "cake" specifically for long, loaf-shaped cakes, like the typical fruit cake. But French "cakes" come in savoury versions, too!].
[Translator's note: the French have adopted the English term "cake" specifically for long, loaf-shaped cakes, like the typical fruit cake. But French "cakes" come in savoury versions, too!].
Keeping: 1 or 2 days in the fridge, wrapped in plastic film.
Source: Based on recipe by Jean-Luc Poujauran.
Nutritional information
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 70 RDI=30 % | 520 RDI=50 % | 230 RDI=40 % | 4,120 RDI=210 % | 17,260 RDI: 210 % |
| Per 100 g | 6 RDI=3 % | 50 RDI=4 % | 20 RDI=3 % | 370 RDI=20 % | 1,540 RDI: 20 % |
| Per cake | 40 RDI=10 % | 260 RDI=20 % | 120 RDI=20 % | 2,060 RDI=100 % | 8,630 RDI: 100 % |
How much will it cost?
- For 2 cakes : 4.55 €
- Per cake : 2.30 €
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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)
Brown sugar
Like these other recipes: European glass, Craquelin (sweet cracker dough), Cocktails, Canadian apple crumble, Little lemon biscuits, ... See them all 44
Flour
Like these other recipes: Bonnevaux apple tart, Cornmeal baps for Anne, Béarnaise sauce, Ciabatta, Four quarters, ... See them all 201
Butter
Like these other recipes: Fried bread with leek and poached egg , White bean gratin "à l'italienne", Smoky sausage and mash, Almond tuiles, Cockles and cabbage with smoky cream sauce, ... See them all 468
Cream
Like these other recipes: Leopard cake, Individual creamy endive gratins, Scallops with cabbage julienne, Gratin Comtois, Hot sesame-cream chicken tartines, ... See them all 115
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The 4 comments already posted on this recipe
You're right, small translation error, now corrected.
Thank you for saying.
You listed cream in the ingredient list, but you don't use it.
Is it normal ?
Regards