Chocolate cake
A traditional-style recipe for a moist chocolate cake with plenty of chocolate flavour.
1 hour 20 min.
Easy
3 cakes
8 IngredientsLast modified on: December 25th 2015
For 3 cakes, you will need:
- 1
1 cup + 3 tablespoons butter - 2
2 cups flour - 3
2 tablespoons baking powder - 4
2⁄3 cup powdered cocoa - 5
9 eggs - 6
1 2⁄3 cup brown sugar - 7
2 tablespoons vanilla sugar - 8
2⁄3 cup cream
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
To finish around 7pm, you'll need to have started before: .Change end time
Step by step recipe
Stage 1 - 2 min.
Melt 1 cup + 3 tablespoons butter and set aside. Sieve together 2 cups flour, 2 tablespoons baking powder and 2⁄3 cup powdered cocoa.
Stage 2 - 2 min.
In a bowl, beat together 9 eggs, 1 2⁄3 cup brown sugar and 2 tablespoons vanilla sugar with a whisk.
Stage 3 - 2 min.
Pour the sugar-egg mixture into the flour, add the melted butter, 2⁄3 cup 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 | 110 RDI=40 % | 780 RDI=70 % | 350 RDI=50 % | 6,180 RDI=310 % | 25,890 RDI: 310 % |
| 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 3 cakes : 6.80 €
- Per cake : 2.30 €
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)
Brown sugar
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Butter
Like these other recipes: Seafood feuillantines, Caribbean upside-down cake, Savoury French toast, Cauliflower "moelleux" in ramekins, Chocolate muffins, ... See them all 472
Flour
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Cream
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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