Moist chocolate cake
A moist, loaf-shaped cake with all the chocolate flavour that comes from a double dose: melted chocolate and cocoa powder.
125 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: Amandier (gluten-free almond cake), Caramelized pear custard tart, Nanou's apple and almond cake, Tiramisu, Semolina galette with leeks, ... See them all 249
Caster sugar
Like these other recipes: Apple custard tart, Caramelized apple "moelleux" cake, Blackcurrant, vanilla and lime verrine , Kugelhof for Nanou, Crêpes Suzette, ... See them all 373
Dark chocolate
Like these other recipes: Leopard cake, How to break a chocolate bar into small pieces, Praline spread, Chocolate mousse with hazelnuts, Hot chocolate, ... See them all 39
Liquid cream
Like these other recipes: Far Normandy-Brittany, Fish petals, vegetables julienne, and beurre blanc, Creamy artichokes, Apricot blancmange, Little vanilla, clementine and chestnut verrines, ... See them all 174
Other recipes you may also like
Traditional nutty choc-chip cookies
A traditional American recipe for homely biscuits, which can be made in different flavours or with additions (seeds, dried fruit, nuts, chocolate, etc.). January 5th 2020395 K4 1 hour 50 min.
Stock-pot fish
A julienne of vegetables (small sticks) mixed with choice morsels of fish, slowly cooked in vegetable stock. December 31th 2013331 K4.3 2 hours 40 min.
Stuffed tomatoes and courgettes
A classic recipe of French family cooking, but with a more sophisticated filling. February 21th 2011355 K3.8 1 hour 50 min.
Chicken nems
Nems are probably the best known Far Eastern dish in France. These small crispy rolls can be made in different flavours: chicken, crab, pork, etc. Making your own is not very complicated, the only difficulty is in the rolling stage. You will find in this recipe full details on how to successfully make chicken nems. [Translator's note: the "rice paper" used here is not the same as the rice paper used in England under macaroons, it's sold in packs of thin round translucent wafers, rather like... April 6th 2017529 K3.8 2 hours 25 min.
Potimarron (chestnut pumpkin) "au gratin"
We could almost say a "Parmentier" of potimarron: a layer of left over cooked chicken, covered with potimarron purée and cheese, put to brown in the oven. February 21th 2011280 K 24 1 hour 35 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2026-03-01)
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Follow this recipe
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.