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Moist chocolate cake

A moist, loaf-shaped cake with all the chocolate flavour that comes from a double dose: melted chocolate and cocoa powder.

76K 4/5 based on 13 reviews

Last modified on: December 30^th 2018

Keywords for this recipe:

For 1 cake, you will need:

1 60 g butter
2 100 g dark chocolate
3 80 g liquid cream
4 170 g Egg ( How to... )
5 130 g caster sugar
6 10 g Vanilla sugar
7 50 g ground almonds
8 80 g flour
9 15 g powdered cocoa
10 4 g baking powder
Total weight: 699 grams

Change these quantities to make: 1 cake 2 cakes 3 cakes

Change measures: Metric

Metric weight Metric volumes

How long will it take?

Time required for this recipe:

Preparation	Cooking	Start to finish
21 min.	50 min.	1 hour 11 min.

At what time:

When will I finish if I start the recipe at ... ?
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Step by step recipe

Stage 1 - 10 min.

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.

When the butter and chocolate have both melted, mix with a soft spatula until smooth and evenly mixed.

Stage 3 - 2 min.

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.

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.

Beat until evenly mixed.

Stage 6 - 3 min.

Sieve together 80 g flour, 15 g powdered cocoa and 4 g baking powder.

Stage 7 - 4 min.

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.

Pour the mixture into a buttered tin or non-stick mould.

Stage 9 - 1 min.

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

You can also make little individual cakes.

Stage 11 - 40 min.

Bake for about 40 minutes, turn out and leave to cool on a wire rack.

Stage 12

If you have opted for small cakes, the cooking time will be much shorter.

Stage 13

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 value	Proteins	Carbohydrates	Fats
2,693 Kcal or 11,275 Kj	46 gr	322 gr	154 gr
135 %	18 %	30 %	23 %

Per 100 g
Energetic value	Proteins	Carbohydrates	Fats
385 Kcal or 1,612 Kj	7 gr	46 gr	22 gr
19 %	3 %	4 %	3 %

Per cake
Energetic value	Proteins	Carbohydrates	Fats
2,693 Kcal or 11,275 Kj	46 gr	322 gr	154 gr
135 %	18 %	30 %	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 €

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)

	Egg: You can get more informations, or check-out other recipes which use it, for example: Chocolate eclairs, Green asparagus omelette, Buckwheat pancakes, Oatmeal cake, Gratin-style spinach and chicken omelette , ... All
	Caster sugar: You can get more informations, or check-out other recipes which use it, for example: Little vanilla, clementine and chestnut verrines, Fruit paste : Blackcurrant, Two-coloured chocolate-orange tart, Apple charlotte with toasted brioche, Little caramelized peach tarts, ... All
	Dark chocolate: You can get more informations, or check-out other recipes which use it, for example: Chocolate orangettes for Erika, Little chocolate and hazelnut fondants, Chocolate Chantilly , Chocolate eclairs, Chocolate cream with a crunch, irish coffee mousse, ... All
	Liquid cream: You can get more informations, or check-out other recipes which use it, for example: Stuffed pumpkin gratin, Pork escalope with mushrooms and sage cream, Sliced veal with leeks and mushrooms, Asparagus "en petit pois", Pan-baked hash brown (Hash-brown casserole), ... All

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