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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.
124 K 4.1/5 (14 reviews)
1 hour 10 min.
Easy
3.55 €
1 cake
10 IngredientsLast modified on: August 28th 2025
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: 700 grams
Times for this recipe
Preparation: 20 min.
Cooking: 50 min.
All in all: 1 hour 10 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 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.
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).
Set aside.
Preheat the oven to 360°F (180°C).
Stage 4 - ⌛ 4 min.
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.
Note: As always with cakes, if you want a nice opening on top when baking, try this very effective trick.
Note: As always with cakes, if you want a nice opening on top when baking, try this very effective trick.
Stage 9
You can also make little individual cakes.
Stage 10 - ⌛ 40 min.
Bake for about 40 minutes, turn out and leave to cool on a wire rack.
Stage 11
If you have opted for small cakes, the cooking time will be much shorter.
Stage 12
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
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
Like these other recipes: Breton galettes (pancakes), Eggs with tomatoes and courgettes, Choux pastry (pâte à choux), New tiramisu, "BN style" chocolate-filled biscuits, ... See them all 247
Caster sugar
Like these other recipes: Coffee custard, Boulangère tart tatin with vine nectarines, Confectioner's custard (Crème pâtissière, or French pastry cream), Caramelised apple custards, Sicilian Epiphany Pie, ... See them all 368
Dark chocolate
Like these other recipes: Chocolate cream, Viennese Shortbread, Chocolate-chestnut cream cake, Brownies, Millefeuille, ... See them all 38
Flour
Like these other recipes: Diamond biscuits, Almond tuiles, Clementine cake, Grated potato cakes, Choux pastry (pâte à choux), ... See them all 210
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