Name: French Chocolate Cake Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 1 h 45 min
Cuisine: French
Ingredients: 8.8 oz. (250 g) dark chocolate 70%; 1 cup + 1 ½ tablespoons (250 g) softened unsalted butter; 1 cup (200 g) granulated sugar; 4 large eggs, room temperature; ½ cup + 1 tablespoon (70 g) all-purpose flour

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Introduction

This French Chocolate Cake is rich, dense, and deeply chocolatey—perfect for any chocolate lover. With a fudgy center and a slightly cracked top, it’s a simple yet impressive dessert to bake at home.

Two triangular slices of rich chocolate cake are placed close together on a white plate with a slightly raised rim. The cake has two distinct layers: a dense, moist dark brown bottom layer with a fudgy texture and a lighter brown, slightly cracked top layer that looks more crumbly and dry. The edges of the slices show a soft but firm consistency, with crumbs visible near the cut edges. The plate rests on a white marbled surface, adding a clean and simple background. photo taken with an iphone --ar 4:5 --v 7

Ingredients

8.8 oz. (250 g) dark chocolate 70%
1 cup + 1 ½ tablespoons (250 g) softened unsalted butter
1 cup (200 g) granulated sugar
4 large eggs, room temperature
½ cup + 1 tablespoon (70 g) all-purpose flour

Instructions

Step 1: Preheat the oven to 355°F (180°C). Butter a 9-inch (23 cm) pie pan, line the bottom with parchment paper, butter the paper as well, and set the pan aside.
Step 2: Melt the dark chocolate using a microwave or a water bath. Set it aside to cool until it is just slightly warm to the touch.
Step 3: In a mixing bowl, whisk the softened butter and granulated sugar with an electric or stand mixer until creamy and fully combined. Add the eggs one at a time, beating about one minute after each addition. The mixture may look granular; this is normal.
Step 4: Lower the mixer speed to minimum and slowly pour in the cooled melted chocolate. Mix until incorporated.
Step 5: Keeping the mixer on low, add the flour to the mixture and mix until just combined. Avoid overmixing.
Step 6: Pour the batter into the prepared pan and smooth the top with a rubber spatula. Bake for 25 to 30 minutes. The top may crack and the center might look slightly undercooked, which is expected.
Step 7: Test doneness by inserting a knife into the center; it should come out with moist crumbs but not wet batter.
Step 8: Remove the cake from the oven and let it cool in the pan on a wire rack. Once cooled to room temperature, refrigerate it for 1 to 2 hours to make removal easier.
Step 9: Invert the cake onto a plate, peel off the parchment paper, and bring the cake back to room temperature before cutting and serving.

Tips & Variations

Use high-quality dark chocolate with at least 70% cocoa for the best depth of flavor.
For a richer taste, add a teaspoon of espresso powder to the melted chocolate.
To add texture, sprinkle chopped nuts like hazelnuts or almonds into the batter before baking.
Serve with a dusting of powdered sugar or a dollop of whipped cream for an elegant presentation.

Storage

Store the cake covered in the refrigerator for up to 4 days. Before serving, bring it to room temperature to restore its fudgy texture. You can also freeze the cake wrapped tightly in plastic wrap and foil for up to one month; thaw overnight in the refrigerator before serving.

How to Serve

The image shows two triangular slices of chocolate cake on a white plate. Each slice has multiple dark brown layers with a soft, slightly crumbly texture. The top of the cake looks smooth and firm, with a lighter brown color compared to the inside layers. The slices are placed close together on the plate, which sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different pan size?

You can use a similar-sized round cake pan or springform pan, but baking time may vary slightly. Keep an eye on the cake and test for doneness as described.

Why does the cake look undercooked in the center?

This cake is meant to be dense and fudgy, so the center will seem slightly moist and less set than a typical baked cake. This texture is part of its charm and indicates it is done.