French Chocolate Cake Recipe

I adore preparing recipes that offer myriad flavors and taste surprises, and a chocolate cake certainly fits that category, especially if we augment it with the kinds of ingredients that boost flavor: dark chocolate, for one; and cow’s milk butter, for another. A really good French chocolate cake has a formula as follows:

– 200g dark chocolate (at least 70% cocoa content)
– 200g unsalted butter
– 5 large eggs
– 200g granulated sugar
– 1 tablespoon sifted all-purpose flour
– A pinch of salt
– A splash of vanilla extract

Ingredients

Dark Chocolate: Abundant in antioxidants; provides a deep, intense cocoa flavor.

Butter, No Salt: It brings creaminess, a rich dairy flavor, and moisture.

Sugar, in granulated form, is what sweetens the cake; it is also what helps achieve a tender crumb.

Eggs impart structure and richness and moisture to the cake.

All-Purpose Flour: Binds the ingredients together; gives the structure without heaviness.

Salt: Intensifies flavors; counterbalances sweetness; and deepens the taste of chocolate.

Vanilla extract contributes an aromatic sweetness that pairs beautifully with the rich dark earthiness of chocolate.

Ingredient Quantities

• • 200g dark chocolate (at least 70% cocoa content)

• • 200g unsalted butter

• • 200g granulated sugar

• • 5 large eggs

• • 1 tablespoon all-purpose flour, sifted

• • Pinch of salt

• • 1 teaspoon vanilla extract

Instructions

1. Set your oven to 180°C (350°F) to preheat. Prepare an 8-inch round cake pan by greasing it and lining it with parchment paper.

2. Take the dark chocolate and chop it up; melt it together with the unsalted butter in a heatproof bowl or pot over simmering water. Stir occasionally. When the molten mass becomes a smooth, dark mass, you can stop stirring.

3. Take the chocolate-butter mixture off the heat and let it cool a bit.

4. In a generous mixing bowl, blend the sugar and eggs. An electric mixer makes this step so much easier, and at least a handheld mixer is recommended. Beat until the mixture is thick, pale, and doubled in volume.

5. The egg mixture is gently folded together with the melted chocolate and butter. A spatula is used to ensure the right blending action takes place, so the egg mixture and the chocolate mixture combine harmoniously.

6. Sift the flour over the batter, then add a pinch of salt and the vanilla extract. Carefully fold everything until just combined, ensuring not to deflate the batter.

7. Distribute the batter into the cake pan that has been readied for the baking. Use a spatula to ensure the top of the batter is level and smooth, as the edges are less likely to attract the attention of a taste-tester if they are bumpy.

8. Preheat the oven, then bake for approximately 25-30 minutes. You’ll know the cake is done when the edges are set, but the center is soft and slightly undercooked—just the way you’d want it if it were a molten chocolate cake. It should have a little jiggle in the middle, which is good.

9. Take the cake from the oven and allow it to cool in the pan for 10 minutes. Then, move it to a wire rack to let it cool completely.

10. After the cake has cooled down, dust it with powdered sugar, or serve it with whipped cream or fresh berries. Enjoy your French chocolate cake!

Equipment Needed

1. Oven
2. 8-inch round cake pan
3. Parchment paper
4. Grease (e.g., butter or oil)
5. Heatproof bowl or pot
6. Stove or heat source for simmering water
7. Mixing bowl
8. Chopping knife
9. Cutting board
10. Electric mixer or handheld mixer
11. Spatula
12. Sifter or fine-mesh sieve
13. Wire rack
14. Measuring spoons
15. Kitchen scale (optional for precise measurement)

FAQ

• • Q: Can I substitute milk chocolate for dark chocolate?Chocolate in large amounts can cause stomach problems. Hence, the following are not recommended:
    • Milk chocolate
    • Unsweetened chocolate

• • Q: Is it necessary to sift the flour?Yes, the flour needs to be sifted so that it can be incorporated evenly. If the flour and the other mixing ingredients are not mixed well enough, you run the risk of having unsightly lumps in your bread.

• • Q: How do I know the cake is done?A: The edges of the cake are set, and the center is still a little soft. It shouldn’t jiggle much, but it will firm up as it cools.

• • Q: Can the cake be made gluten-free?You can substitute a gluten-free flour blend or almond flour for all-purpose flour to make a gluten-free version.

• • Q: What is the best way to melt the chocolate and butter?Melt together the chocolate and butter in a double boiler or a microwave, using low power and checking frequently to avoid scorching.

• • Q: How can I enhance the flavor of the cake?A: Add a teaspoon of espresso powder to deepen the flavor of the chocolate without making it taste like coffee.

Substitutions and Variations

Dark chocolate: Replace with an equal weight of semi-sweet chocolate; this will yield a slightly sweeter cake.
Margarine: Substitute the same amount of olive oil for a heart-healthier alternative.
Coconut sugar: Use 200g for a more caramel-like flavor.
Eggs: For a vegan alternative, replace each egg with a mixture of flaxseed (1 tablespoon ground) and water (2.5 tablespoons).
All-purpose flour: Use almond flour for a gluten-free version, but decrease the amount used as it is denser.