Moist chocolate cake
A moist, loaf-shaped cake with all the chocolate flavour that comes from a double dose: melted chocolate and cocoa powder.
85 K 4/5 (13 reviews)
1 hour 15 min.
Easy
2 cakes
10 IngredientsLast modified on: December 30th 2018
For 2 cakes, you will need:
- 1
124 ml butter - 2
250 ml dark chocolate - 3
160 ml liquid cream - 4
340 ml egg - 5
260 ml caster sugar - 6
20 ml vanilla sugar - 7
227 ml ground almonds - 8
249.6 ml flour - 9
30 ml powdered cocoa - 10
8 ml baking powder
Change measures:
Times for this recipe
Preparation: 25 min.
Cooking: 50 min.
All in all: 1 hour 15 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 - 10 min.
Put 124 ml butter and 250 ml 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.
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 160 ml liquid cream, mix well and remove from the heat.
Set aside.
Preheat the oven to 360°F (180°C).
Set aside.
Preheat the oven to 360°F (180°C).
Stage 4 - 4 min.
Put into a mixer bowl: 340 ml egg, 260 ml caster sugar, 20 ml vanilla sugar and 227 ml ground almonds.
Stage 5 - 4 min.
Beat until evenly mixed.
Stage 6 - 3 min.
Sieve together 249.6 ml flour, 30 ml powdered cocoa and 8 ml 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!
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
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 90 RDI=40 % | 640 RDI=60 % | 310 RDI=50 % | 5,390 RDI=270 % | 22,550 RDI: 270 % |
| Per 100 g | 6 RDI=3 % | 50 RDI=4 % | 20 RDI=3 % | 390 RDI=20 % | 1,610 RDI: 20 % |
| Per cake | 50 RDI=20 % | 320 RDI=30 % | 150 RDI=20 % | 2,690 RDI=140 % | 11,280 RDI: 140 % |
How much will it cost?
- For 2 cakes : 7.10 €
- Per 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
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Caster sugar
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Dark chocolate
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Liquid cream
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