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Chocolate Cake to Die For
Time to ditch the diet because the real secret of good health is that a little of what you fancy does you good, and are you going to fancy this gorgeous, gooey French chocolate cake! Although it is ridiculously easy and totally reliable, it is a treat cake and ideal for special occasions or surprise guests.
Quick, easy, French, melt-in-the-mouth and truly scrumptious! This is the best chocolate cake recipe ever!
Remember, you can find more of our recipes in my work-in-progress Les Trois Chenes Cookbook
Chocolate Cake Ingredients
- 9oz / 250g butter
- 9oz / 250g dark chocolate
- 5 oz /175 g sugar (add another ounce if you have a sweet tooth)
- Vanilla flavouring
- 1 teaspoon baking powder
- 5 eggs
- 3oz / 75 g flour
Oven gas mark 5, 190°c 375°F
You will also need
- You will also need a deep sided flan 25cm / 10 inch. Mine is about 5cm or 2 inches deep. A more shallow cake will take less time to cook and a smaller and deeper cake will take longer. Grease the dish with a bit of butter and shake a little flour over it to stop the cake sticking.
- Choose a nice dish as the cake is served from it and not turned out onto a plate; I've included a few nice flan dishes that you can buy from eBay - see below
- You need a small pan and a bowl together with a wooden spoon, sieve for the flour and a hand whisk, although the latter isn't essential.
- Melt the butter and chocolate together over a very gentle heat, stirring occasionally. Let it cool while you prepare the other ingredients
- Break the eggs into a bowl and whisk lightly
- Add the sugar and vanilla
- Whisk in the butter and chocolate mixture
- Sieve the flour and baking powder into the mixture and whisk together
- Pour into the dish
- Cook for about 25 minutes.
- The cake is ready when the top starts to crack. You can see this in the picture here. You must take it out at this point even though the centre is soft.
NOTE: This is NOT the sort of cake where you test with a skewer. This is a gooey, gooey cake - hold your nerve and take the cake out! Leave the cake in the dish. It will sink as it cools. This is normal.
Serve your chocolate cake with sugar frosted flowers
Serve the cake straight from the dish. The top should be sort of frosted, the edges like a normal chocolate cake and the centre should be soft. I like to cut a piece and put it onto a plate and microwave it just slightly, try three seconds at a time, until it is just to say warm in the middle. This makes the cake nice and soft in the centre.
I don't decorate my cake as it is rich and moist enough without icing, but I guess there's nothing to stop you putting a topping of your choice on. A shake of icing sugar over it would be nice - I just didn't get around to this. I do serve mine with a low fat creme fraiche and the slightly sour taste of the cream is nice with the sweetness of the cake.
You could also serve it with ice cream, custard, whipped cream or pouring cream.
Have you thought about decorating the cake and the plate with fresh edible flowers or sugared flowers from your garden. Sometimes you'll find that these are called sugar frosted flowers, candied flowers or crystallized flowers.
Find out more about chocolate
When I went back to my hometown, the City of York, UK, I went on the Chocolate and Sweetie Walk and this opened my eyes, and mouth, to the wonders of York chocolate industry past and present. Read more about it in York City of Chocolate and see lots of gorgeous photographs of chocolate. Irresistible!
Why we serve our French chocolate cake on Limoges porcelain
Limoges porcelain has been a product of our region ever since the special clay to make this fine porcelain was discovered in Limousin. Plus, we have an abundant water supply and oak forests that enable wood to be cut and transported to the porcelain factories. Limoges was called 'The Red City' because the kilns never went out.
Why choose Limoges porcelain? Because it is fine to the point of being translucent, beautiful and very tough; several good reasons for using it in our bed and breakfast. It needn't be expensive either as you can buy from factory shops at bargain prices. Why not come and stay with us for a Limoges porcelain shopping holiday?
More cake and dessert recipes from Les Trois Chenes
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Clafoutis and Flognarde are specialities of the Limousin and Auvergne region, and we serve this dish, along with other regional food and wine, at Les Trois Chenes chambres d'hotes, Limousin, France.
- Queen of Puddings - Stale bread recipe
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- Stale Bread Recipes - Recipe for Bread Pudding with a Limousin Twist
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© 2011 Les Trois Chenes
Do share your chocolate cake thoughts
Les Trois Chenes (author) from Videix, Limousin, South West France on April 09, 2018:
Thank you for dropping by Janisa. Do let me know how you got on. Send photos (even better).
Janisa from Earth on March 24, 2018:
Great step by step instructions with photos and a very tempting cake! I will share more thoughts once I make it
plinka from Budapest, Hungary on October 11, 2011:
What a nice hub! The photos are also gorgeous. Congratulations!
Les Trois Chenes (author) from Videix, Limousin, South West France on September 06, 2011:
Thank you so much, carcro, for taking the time to leave this message. Much appreciated. Hope you enjoy the cake if you get around to making it!
Paul Cronin from Winnipeg on September 06, 2011:
Those deserts look sooo tastyyy! And who doesn't love chocolate cake. Thanks for sharing this recipe and also all those other fantastic deserts. Voted Up and Awesome!
Les Trois Chenes (author) from Videix, Limousin, South West France on July 31, 2011:
Many thanks for your comments, RTalloni. I'm sure you could replace the butter with vegetable fats. Wonder what it would be like with sheep or goats cheese as substitute? If you try one of these, do please let me know how well it works out.
RTalloni on July 29, 2011:
Great recipe and the hub was fun to read! I'm not supposed to eat cow's milk products, but in spite of the butter I may have try this out. Voted up and bookmarked.
Les Trois Chenes (author) from Videix, Limousin, South West France on June 20, 2011:
Thanks for the post, dobo70. I'd love to know the results!
dobo700 from Australia on June 19, 2011:
Sounds delicious, I will have to give it a go. Thanks
Les Trois Chenes (author) from Videix, Limousin, South West France on June 18, 2011:
hi RockerGinger. Let me know how the (post)midnight feast worked out - with pictures if possible. Thanks for leaving a post.
Sarah Jason from Vermont on June 17, 2011:
I really want to try to make this now!!...like at 2 a.m haha it was really well written, very clear and is making my mouth water :D
Les Trois Chenes (author) from Videix, Limousin, South West France on March 29, 2011:
toknowinfo, thanks for your comments, and do let me know how it turns out. With pics if poss!
toknowinfo on March 28, 2011:
Thanks for this delicious looking recipe. I will definitely be making this soon.
Les Trois Chenes (author) from Videix, Limousin, South West France on March 11, 2011:
Chocolate - who doesn't love it? Thanks, crystolite, for leaving a comment.
Emma from Houston TX on March 11, 2011:
Attractive chocolates inside there,love this piece of work a lot because i love chocolates so very much.thanks for sharing.
Les Trois Chenes (author) from Videix, Limousin, South West France on March 08, 2011:
Winsome, I couldn't agree more! You have to take life's little pleasures when you find them.
Winsome from Southern California by way of Texas on March 07, 2011:
Tasting a hot, gooey slice of rich chocolate cake or fudge brownie has to be one of life's most rewarding experiences. I know it doesn't rank up there with heart surgery and saving a person's life but of the more personal, indulgent ones, it definitely rocks. Thanks for the recipe, I will think of your beautiful home when I eat it. =:)
Les Trois Chenes (author) from Videix, Limousin, South West France on March 07, 2011:
SusanJK, let me know how it goes. We love it (too much!)
SUSANJK from Florida on March 07, 2011:
Sounds soooo good and I love to make cakes, so I will try it.
Les Trois Chenes (author) from Videix, Limousin, South West France on March 05, 2011:
Thanks for your kind words tim-tim!
Priscilla Chan from Normal, Illinois on March 05, 2011:
Looks so delicious! Thanks for the great hub!
Les Trois Chenes (author) from Videix, Limousin, South West France on February 26, 2011:
Eiddwen, do let me know how you get on and thanks for dropping by.
Les Trois Chenes (author) from Videix, Limousin, South West France on February 26, 2011:
Ingenira, I look forward to making it for you! Many thanks for the nice message: it hadn't registered that this was my 100th. Quite a milestone.
Eiddwen from Wales on February 26, 2011:
Mmmmm sounds delicious, got to try this one.
Ingenira on February 26, 2011:
Yummy ! I'll make sure I order this french dessert during my stay at your B&B. :)
And, congratulations on your 100th hub ! You made it !