1,436 easy and fully explained recipes, with 66,216 photos and 78 videos

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 ... ?
When should I start for the recipe to be ready at ... ?
Work this out...

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: Salad greens and small omelette, Génoise (Genoa sponge), Amandier (gluten-free almond cake), How to fry eggs well, Yeast-based flaky dough (for croissants), ... All
	Caster sugar: You can get more informations, or check-out other recipes which use it, for example: Fruit crumble, Clafoutis "Marie-Antoinette", Agen prune cake, Almond macaroon cake, Dublin fruit scones, ... All
	Dark chocolate: You can get more informations, or check-out other recipes which use it, for example: Bounty-style tart for Alison, Chocolate-verbena cream, Viennese Shortbread, Chocolate eclairs, Chocolate sauce, ... All
	Liquid cream: You can get more informations, or check-out other recipes which use it, for example: Sautéed pork with mushrooms in a cream sauce., Involtinis, Vegetable rosette tart, Eggs with green asparagus and Parmesan cheese, Pan-baked hash brown (Hash-brown casserole), ... All

Other recipes you may also like

Confectioner's custard (Crème pâtissière, or French pastry cream)

Quite similar to crème anglaise but much thicker. It is used in many pastries like choux pastry (pâte à choux) or millefeuille.
740K 313.7 36 min. January 27^th 2017

Pan-fried scallops and chanterelles with Noilly Prat sauce

The chanterelles are fried first briefly, then the scallops fried in the same pan. The pan is deglazed with Noilly to make a delicious cream sauce.
224K4.5 1 hour 6 min. May 10^th 2023

Plum tart

This tart made with sweetcrust pastry and almond cream is especially tasty with those rather sour little plums that can be found in such profusion in late summer.
206K4.9 2 hours 37 min. September 6^th 2017

Du Barry soup

Du Barry is a creamy cauliflower soup, including small whole pieces of cauliflower.
258K4.5 1 hour 1 min. October 17^th 2018

Real home-made chips*

It's not easy to make these - the original "French fries" - well at home, that is, to produce golden and crunchy chips from fresh potatoes. Here is a way of doing it in three cooking stages, which gives very good results: melting in the middle, crunchy on the outside, and a nice golden colour....
424K5 1 hour 47 min. December 30^th 2019

News list of cooking-ez.com

Note: We'll never share your e-mail address with anyone else.