Cooking-ez.com

1,030 easy and fully explained recipes, with 12,534 photos and 77 videos

Chocolate cake


Chocolate cake
A traditional-style recipe for a moist chocolate cake with plenty of chocolate flavour.
27,707 44.8/5 for 12 ratings
Grade this recipe:

Last modified on: December 25th 2015

For 1 cake, you will need:

Change those ingredients for: 1 cake 2 cakes 3 cakes

How long does it take?

Time required for this recipe:
PreparationRestingCookingStart to finish
6 min.30 min.40 min.1 hour 16 min.
Keeping: 1 or 2 days in the fridge, wrapped in plastic film.
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...

Step by step recipe


Stage 1 - 2 min.
Chocolate cake : Photo of step #1
Melt 90 g butter and set aside. Sieve together 90 g flour, 10 g baking powder and 40 g powdered cocoa.

Stage 2 - 2 min.
Chocolate cake : Photo of step #2
In a bowl, beat together 3 eggs, 120 g brown sugar and 10 g Vanilla sugar with a whisk.

Stage 3 - 2 min.
Chocolate cake : Photo of step #3
Pour the sugar-egg mixture into the flour, add the melted butter, 50 g cream and mix thoroughly.

Stage 4 - 30 min.
Chocolate cake : Photo of step #4
Pour the mixture into a mould or tin and refrigerate for 30 minutes.

Stage 5 - 40 min.
Chocolate cake : Photo of step #5
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.

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!].

Nutritional information

% 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).

How much will it cost?

Note : These prices are only approximate

Change currency:

Source

Based on recipe by Jean-Luc Poujauran.

More recipes?

This recipe uses (among others)
Brown sugarBrown sugar: You can check-out other recipes which use it, like for example: Gingerbread, Cookies, Quince and apple compote, Flaky brownie brioche, Sweet pancake rolls from Brittany, ... All
ButterButter: You can get more informations, or check-out other recipes which use it, for example: How to prepare spinach, Dublin fruit scones, Melting Epoisses on toast , Tournedos Rossini, Eggs Arsène, ... All
FlourFlour: You can get more informations, or check-out other recipes which use it, for example: Pancake batter, Muffin dough, Diamond biscuits, Walnut short bread, Chocolate eclairs, ... All
CreamCream: You can get more informations, or check-out other recipes which use it, for example: Lille style chicken, Fisherman's Ragout, Purée of Jerusalem artichokes with foie gras, Pan-fried salmon with white cabbage, Grapefruit moelleux, ... All

News list of cooking-ez.com

Sign up to receive the latest recipes (next batch due to be sent on 2019-09-22)

I am not a leaving thing
Note: We'll never share your email with anyone else.

Your 4 comments or questions on this recipe

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.

I am not a leaving thing

Follow this recipe (as 2 people already do)

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 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.

Back to top of page