Name: French Chocolate Cake Recipe
Prep time: 15 min
Cook time: PT-491240H30M7S
Total time: 1 h 45 min
Cuisine: French
Ingredients: 8.8 oz. (250 g) dark chocolate 70%; 1 cup + 1 1/2 tablespoons (250 g) softened unsalted butter; 1 cup (200 g) granulated sugar; 4 large eggs, room temperature; 1/2 cup + 1 tablespoon (70 g) all-purpose flour

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Introduction

Experience the rich, intense flavor of this classic French Chocolate Cake. With a fudgy center and a slightly cracked top, it’s simple to make yet incredibly indulgent—perfect for chocolate lovers looking for a special treat.

Two triangular pieces of rich chocolate cake are placed side by side on a white plate with a smooth, light grey rim. The cake has two distinct layers: a dense, dark chocolate base with a moist, slightly gooey texture, and a thinner top layer that is a lighter brown with a crumbly and slightly cracked surface. The white marbled texture is faintly visible beneath the plate. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

8.8 oz. (250 g) dark chocolate 70%
1 cup + 1 1/2 tablespoons (250 g) softened unsalted butter
1 cup (200 g) granulated sugar
4 large eggs, room temperature
1/2 cup + 1 tablespoons (70 g) all-purpose flour

Instructions

Step 1: Preheat the oven to 355°F (180°C). Butter a 9-inch (23 cm) pie pan, then line the bottom with parchment paper. Butter the parchment 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’s slightly warm to the touch.
Step 3: In a mixing bowl, whisk the softened butter and sugar with an electric or stand mixer until creamy and well combined. Add the eggs one by one, beating each for about a minute. The mixture may look granular, which is normal.
Step 4: Lower the mixer speed to minimum, then gradually pour in the cooled melted chocolate. Mix just until incorporated. Still on low speed, add the flour and mix until it disappears into the batter—avoid overmixing.
Step 5: Pour the batter into the prepared pan and smooth the top with a rubber spatula. Bake for 25 to 30 minutes. The cake’s surface may crack and the center might look slightly undercooked—that’s expected. Test doneness by inserting a knife; moist crumbs sticking to the blade are fine.
Step 6: Remove the cake from the oven and set it, still in the pan, on a wire rack to cool. Once cooled to room temperature, refrigerate for 1 to 2 hours to make it easier to remove from the pan.
Step 7: Turn the cake out onto a plate and peel off the parchment paper. Allow the cake to reach room temperature before slicing and serving.

Tips & Variations

For added flavor, stir in a teaspoon of espresso powder with the melted chocolate.
Use a sharp serrated knife to cut clean slices without crumbling.
Serve with a dusting of powdered sugar or fresh berries for a beautiful presentation.

Storage

Store the cake covered in the refrigerator for up to 4 days. Bring it to room temperature before serving for the best texture and flavor. Leftover slices can be gently warmed in the microwave for a few seconds if desired.

How to Serve

A close-up view of a thick, square-cut chocolate brownie resting directly on a white marbled surface. The brownie shows two layers: the top layer is a light brown, slightly cracked and dry crust with a rough texture, while the bottom layer is a dense, moist, and glossy dark brown chocolate interior that looks fudgy and rich. The cut edge of the brownie highlights the contrast between the crusty top and the soft, gooey center. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use milk chocolate instead of dark chocolate?

For best results, use dark chocolate with at least 70% cocoa. Milk chocolate contains more sugar and fat, which can affect the texture and richness of the cake.

Why does the cake look undercooked in the center?

This cake is meant to have a fudgy, moist center, so the middle may look slightly gooey or underbaked. This is normal and part of its signature texture.