4.6 from 136 votes
Chocolate Cake
A rich chocolate cake made with dark chocolate, butter, caster sugar, eggs, chocolate powder, and baking leaveners creates a moist and flavorful base. The method includes folding in cake flour alternated with fresh milk and baking at a low temperature for even cooking. The cake is finished with a smooth ganache topping of dark chocolate, heavy cream, and butter, enhanced optionally with strawberries and powdered sugar for added freshness and sweetness.
Prep Time
10 mins
Cook Time
50 mins
Total Time
1 hr
Servings:
12
Pieces
Calories:
577 kcal
Course:
Cake
Cuisine:
International
Ingredients
- 200 g (7 oz) dark chocolate
- 250 g (9 oz) butter unsalted
- 180 g (6⅓) caster sugar fine sugar
- 4 large egg
- 2 tablespoons chocolate powder
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 220 g (7⅗ oz) cake flour sifted
- 250 ml milk fresh full
Ganache Topping:
- 200 g dark chocolate
- 1/2 cup heavy whipping cream
- 50 g butter unsalted
Other Optional Toppings:
- strawberries
- powdered sugar
Instructions
- Melt the dark chocolate in a double boiler and set it aside to cool.
- Beat the butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Pour in the melted chocolate, cocoa powder, baking powder, and baking soda.
- Fold in the cake flour in three batches, alternating with the fresh milk.
- Pour the batter into an 8-inch (20 cm) rectangular or round cake pan. Bake in a preheated oven at 160°C (320°F) for about 50 minutes. Test with a cake tester to ensure it comes out clean. Remove the chocolate cake from the oven and let it cool.
Cup of Yum
Ganache Topping:
- Add the dark chocolate, whipping cream, and butter to a heatproof bowl set over simmering water (double boiler method). Stir until the chocolate melts and becomes smooth. Let it cool slightly.
- Spread the ganache evenly over the top of the cake with a spatula, reserving some for drizzling.
- Cut the chocolate cake into slices, topping each with strawberries and dusting with powdered sugar, if desired.
Notes
- Use Valrhona Equatoriale 55% dark chocolate for best flavor results.
- Test cake doneness with a cake tester to prevent under- or over-baking.
- Let ganache cool slightly before spreading to achieve a smooth, even topping.
- Optional toppings like fresh strawberries and powdered sugar add balance and aesthetic appeal.
Nutrition Information
Serving
12g
Calories
577kcal
(29%)
Carbohydrates
46g
(15%)
Protein
8g
(16%)
Fat
41g
(63%)
Saturated Fat
24g
(120%)
Polyunsaturated Fat
2g
(12%)
Monounsaturated Fat
11g
(55%)
Trans Fat
1g
(50%)
Cholesterol
131mg
(44%)
Sodium
127mg
(5%)
Potassium
333mg
(7%)
Fiber
4g
(16%)
Sugar
25g
(50%)
Vitamin A
909IU
(18%)
Vitamin C
0.1mg
(0%)
Calcium
95mg
(10%)
Iron
5mg
(28%)
Nutrition Facts
Serving: 12 Pieces
Amount Per Serving
Calories 577
% Daily Value*
| Serving | 12g | |
| Calories | 577kcal | 29% |
| Carbohydrates | 46g | 15% |
| Protein | 8g | 16% |
| Fat | 41g | 63% |
| Saturated Fat | 24g | 120% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 11g | 55% |
| Trans Fat | 1g | 50% |
| Cholesterol | 131mg | 44% |
| Sodium | 127mg | 5% |
| Potassium | 333mg | 7% |
| Fiber | 4g | 16% |
| Sugar | 25g | 50% |
| Vitamin A | 909IU | 18% |
| Vitamin C | 0.1mg | 0% |
| Calcium | 95mg | 10% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.