If you are a chocolate lover, this creamy chocolate cake is the recipe that will make your heart (and your guests’) beat faster! Soft, indulgent and irresistible, it is the perfect dessert for any occasion: from a family snack to a special dinner, or simply to pamper yourself a little.
With a few simple ingredients and a few little tricks, you’ll be able to make a chocolate cake that looks professional and tastes like a patisserie. In this recipe I’ll guide you step by step, sharing tips and secrets to achieve a perfect, soft and creamy chocolate cake, ready to win everyone at the table!
- Difficulty: Easy
- Cost: Medium
- Preparation time: 15 Minutes
- Cooking time: 35 Minutes
- Portions: 8 Pieces
- Cooking methods: Oven
- Cuisine: English
- Seasonality: All seasons
Ingredients
- 7 oz dark chocolate
- 2/3 cup butter (about 5.3 oz)
- 3/4 + 2 tbsp cup granulated sugar
- 4 eggs (medium)
- 3/4 + 1 tbsp cup all-purpose flour (00 flour)
- 1 teaspoon baking powder
- 1 pinch salt
- 1/3 + 1 tbsp cup milk (≈ 3.4 fl oz)
- 1 teaspoon vanilla extract
Tools
- 1 Cake pan Lagostina
- 1 Spatula Fmprofessional
Preparation
Butter and flour a 9–9.5 in (22–24 cm) diameter pan, or line it with parchment paper;
In a small saucepan over low heat, melt the dark chocolate with the butter, stirring until smooth and glossy. Let cool slightly;
In a large bowl, beat the eggs with the sugar until light and fluffy. Add the vanilla extract (optional);
Slowly pour the melted chocolate into the egg-and-sugar mixture, folding gently with a spatula from the bottom up so as not to deflate the eggs;
Sift the flour, baking powder and salt and add them gradually to the mixture, alternating with the milk. Mix until you obtain a homogeneous batter;
Pour the batter into the pan and bake at 356°F for about 30-35 minutes. Do the skewer test: it should come out with a few moist crumbs to keep the cake soft;
Once out of the oven, let the cake cool in the pan for 10 minutes, then transfer it to a rack;
Serve plain, with powdered sugar or a dusting of cocoa. For a more indulgent version, add chocolate ganache or whipped cream.
Store in the fridge in an airtight container for 4 days
