1,537 easy and fully explained recipes, with +66K photos and 78 videos

Moist chocolate cake

Name: Moist chocolate cake
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Yield: 1 cake
Cuisine: French
Ingredients: 60 g butter; 100 g dark chocolate; 80 g liquid cream; 170 g egg; 130 g caster sugar; 10 g vanilla sugar; 50 g ground almonds; 80 g flour; 15 g powdered cocoa; 4 g baking powder

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

123 K 4.1/5 (14 reviews)

1 hour 10 min. difficulté

Easy

3.55 €

1 cake

10 Ingredients

Last modified on: August 28^th 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.

When should you start or finish this recipe?

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.

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.

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!

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	50 RDI=20 %	320 RDI=30 %	150 RDI=20 %	2,690 RDI=140 %	11,280 RDI: 140 %
Per 100 g	6 RDI=3 %	50 RDI=4 %	20 RDI=3 %	390 RDI=20 %	1,610 RDI: 20 %