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French Chocolate Cake Recipe

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★★★★★

4.7 from 116 reviews

This French Chocolate Cake is a rich and decadent dessert featuring dark chocolate and a tender crumb. With a balance of bittersweet chocolate and a moist, slightly fudgy texture, it offers an indulgent treat perfect for chocolate lovers. The cake is baked until just set, resulting in a luscious center that melts in your mouth.

Ingredients

Scale

Chocolate Mixture

  • 8.8 oz. (250 g) dark chocolate 70%
  • 1 cup + 1 1/2 tablespoons (250 g) softened unsalted butter

Wet Ingredients

  • 1 cup (200 g) granulated sugar
  • 4 large eggs, room temperature

Dry Ingredients

  • 1/2 cup + 1 tablespoon (70 g) all-purpose flour

Instructions

  1. Prepare the Pan: Preheat your 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, then set the pan aside.
  2. Melt the Chocolate: Melt the dark chocolate using a microwave or a double boiler (water bath). Allow it to cool to a slightly warm temperature, ensuring it is not too hot to incorporate with other ingredients.
  3. Cream Butter and Sugar: In a mixing bowl, whisk together the softened unsalted butter and granulated sugar with an electric or stand mixer until the mixture becomes creamy and the sugar is fully integrated.
  4. Add Eggs: Add the eggs one at a time at room temperature, beating each egg for about one minute before adding the next. The mixture will become granular in texture, which is normal.
  5. Combine with Chocolate and Flour: Lower the mixer speed to the minimum. Gradually pour in the cooled melted chocolate and mix until combined. Then add the flour and mix until it disappears into the batter—avoid overmixing to maintain the cake’s texture.
  6. Bake the Cake: Pour the batter into the prepared pan and smooth the surface with a rubber spatula. Bake in the preheated oven for 25 to 30 minutes. The cake may crack on top and appear slightly undercooked in the center, which is expected. Check doneness by inserting a knife; some moist crumbs should cling to the blade.
  7. Cool and Chill: Remove the cake from the oven and place it on a wire rack to cool while still in the pan. Once at room temperature, refrigerate the cake for 1 to 2 hours to make removal easier.
  8. Unmold and Serve: After chilling, invert the cake onto a plate, remove the parchment paper, and allow it to come back to room temperature before slicing and serving.

Notes

  • Using 70% dark chocolate gives the cake its rich, bittersweet flavor.
  • Do not overmix the batter after adding flour to keep the cake tender.
  • Allowing the cake to slightly underbake ensures a moist, fudgy center.
  • Chilling the cake helps it set and makes it easier to remove from the pan.
  • Serve at room temperature for the best texture and flavor.

Keywords: French Chocolate Cake, Dark Chocolate Cake, Rich Chocolate Cake, Decadent Dessert, Soft Chocolate Cake

Find it online: https://jedentaglecker.com/french-chocolate-cake-recipe/