Fluffy French chocolate cake, moist in texture and topped with a thin crispy crust. My go-to chocolate cake for any occasion.
It was about time I shared it with you. After no less than a few hundreds of recipes on the blog, I had never posted a simple chocolate cake recipe. And by chocolate cake, I mean the kind of chocolate cake I grew up with during my childhood in France. I’m always up for a chocolate cake and I tested many different recipes over the years. But for some reason, I always go back to this one, a classic and easy French chocolate cake.
If you read my previous blog post about my birthday retreat in Grandpa’s cabin, you might recognize the cake I’m talking about today, as it is the one I baked for my birthday! Although we had a very basic kitchen there, I came prepared, making my birthday cake ahead of time and bringing it to the cabin. No way I would have a birthday without a cake!
I could have baked a special cake for the occasion, something sumptuous or at least a little bit sophisticated. But no, it was not what I was looking for. Sometimes, there is nothing better than simplicity, with authentic flavors and no extra stuff around. Given that we were about to spend the weekend in a cabin, I figured a classic chocolate cake was appropriate. I could already picture the families who lived in the cabin at the beginning of the previous century, getting busy baking this cake in their tiny kitchen.
As I was telling you earlier, I have tested many chocolate cake recipes in my life, to the point that I developed a slight obsession about them. But if I had to choose only one, a classic one that never fails or disappoint, I would for sure go for this one that I got many years ago through my dear friend Marie F. It’s an amusing coincidence that I chose to bake this cake on my birthday as both Marie and I were born on the same day, same year, and we both share a profound love for good food.
I remember this one time she invited me over for dinner and prepared the cake for me. I had hardly finished the last piece that I was already writing it down on a tiny piece of paper detached from a notebook. I could have lost it so many times since, but I always managed to keep it with me. The recipe followed me from Tours to Paris, then to Stockholm and now Chicago! Still today, every time I need a last minute cake idea before heading to friends’ place, I go for this one. It’s quick, easy, never disappointing and it pleases both children and grown-ups.
The secret of this cake comes from its soft and pillowy texture, making each bite melt in your mouth. All this is possible thanks to the use of beaten egg whites turned into light and fluffy soft peaks. It’s also what creates the macaron-like thin crust on top, leading to a wonderful contrast of textures. Then. the yolks and butter bring some richness to the cake, making it half way between moist and fondant. P.e.r.f.e.c.t.i.o.n.
Note that the proportions are very small and work for a 9-inch (23 cm) spring form. If you happen to use a bigger form, I recommend you double the proportions or at least multiply them by 1 1/2 to make sure you get a high enough cake.
Also, the baking time can vary from one oven to another, so keep an eye on it to make sure the cake is not over-baked. Let cool completely before eating and serve with some whipped cream, vanilla cream, or as is.
PrintFrench Chocolate Cake
- Prep Time: 15 mins
- Cook Time: 30 mins
- Total Time: 45 mins
- Yield: 6-8 servings 1x
- Category: Dessert
- Cuisine: French
Fluffy French chocolate cake, moist in texture and topped with a thin crispy crust. My go-to chocolate cake for any occasion.
Ingredients
- 4.4 ounces (125g) baking chocolate of good quality
- 3 Tablespoons milk
- 1/2 cup (125g) salted or unsalted butter, diced
- 2/3 cup (125g) sugar
- 2 Tablespoons all-purpose flour
- 2 eggs, white and yolks apart
- 1 pinch of salt
Instructions
- Preheat the oven to 350°F (180°C) and grease a 9-inch (23 cm) spring form.*
- In a medium-size saucepan place on low heat, melt the chocolate with the milk. Add the butter and allow to melt, stirring as needed.
- Turn off the heat, then add the sugar and the yolks, one at a time, stirring between each addition. Sift in the flour and stir well.
- In a medium-sized bowl, whisk the whites with a pinch of salt until soft peaks form. Carefully incorporate to the chocolate mixture in two or three additions.
- Pour into the prepared spring form and bake for about 30-35 minutes.
Notes
* If using a bigger form, double the recipe proportions or multiply by at least 1.5%.
Did you make this recipe?
Lastly, if you make this French Chocolate Cake, be sure to leave a comment and give this recipe a rating, letting me know how you liked it. And of course, don’t forget to tag me on Instagram! Thank you and enjoy!
Shop the recipe
Here are a few items I used for this recipe:
Digital Kitchen Food Scale | KitchenAid Hand Mixer | Glass Mixing Bowl Set | Saucepan | Non-Stick Pan
Some of the links above are affiliate links, which pay me a small commission for my referral at no extra cost to you! Thank you for supporting Del’s cooking twist.
olivia
was wondering what kind of milk to use? whole or 2%!
Del’s Cooking Twist
You can use either, it will not make a difference.
Hope Nothhelfer
Truly phenomenal! A big crowd pleaser. Completely indulgent.
Del’s Cooking Twist
Thank you so much for this review!
Frances
Has anyone made cupcakes with this recipe? If so how many did it make and did you alter the recipe?
Del’s Cooking Twist
Hello, this recipe is not a good base for cupcakes. I would rather recommend to use one of my muffins recipes.
Alida
Love the recipe! Have tried couple of times and turned out great at both occasions even though I feel like made a mistake here or there..I’ve used cocoa powder both times and the cake have a bit of a bitter aftertaste… during cooking process I’m unable to mix the cocoa powder completely in the 3 table spoons of milk so had to add bit more milk. The cocoa powder gets lumpy in the pan and melted butter floats on top…. Both times I had to pour it in cake mixer and whisk it until it mixed properly. Not sure if all of this is just because of using cocoa powder and not chocolate bar.
Del’s Cooking Twist
Hi Alida, thank you for your feedback. Yes using cocoa powder is different than a chocolate bar. I am glad you still liked it, next time you might want to try it with the chocolate bar like the recipe calls for :), it’s absolutely delicious!
Blair
Really good, and really easy! This feels like a dessert that will impress at a dinner gathering, but for minimal effort. I don’t have access to “bakers chocolate”, per se, but used a dark chocolate bar and it turned out delightfully.
Delphine Fortin
Very happy you liked it, thank you so much for your feedback! Del
Kiren
I make this a lot ,its a great recipe,cake brownie with all the chocolate hit you need ,love it !
Delphine Fortin
So happy you liked it! Thank you for your feedback 🙂 Del
Nancy
Bonjour Del!
Je viens de trouver cette recette et je crois que ça va être merveilleux pour une célébration entre collègues à notre école!
J’adore ta description de la texture – c’est la perfection!
D’un coup, je m’intéresse à l’accompagner de la crème fraîche au lieu de la crème fouettée. Qu’en penses-tu?
Merci d’avance!
Kay
Only 2 tablespoons of flour? Is that right?
Delphine Fortin
Yes it is, it keeps the cake moist!
Linda
I didn’t have any “better” chocolate so I substituted about 3/4 cup chocolate chips (60% cocoa semi-sweet) and reduced the sugar in the recipe. It turned out great! I will be making it again. Thank you and Happy 2023!
Delphine Fortin
So happy to hear that. Thanks, Linda, and Happy New Year too 🙂
Trang
This is one of the BEST chocolate cake recipes I have made. The ingredients and instructions are so easy, it’s fail proof! I love making it and serving it to my guests with fresh raspberries and a scoop of french vanilla ice cream, they think I spent hours making it. Thank you for sharing this recipe!!!!
Delphine Fortin
Love it! Thank you so much for your feedback! 🙂
Deanne
Great recipe, I’ve made it twice before but the third time II wasn’t able to get it cleanly out of the pan. I took it out at 28 mins, sides pulling away from the pan, toothpick clean in center. I let it cool for about an hour and a half before unmolding it. That’s when the trouble happened. Sides released fine. I inverted the cake on a dinner plate and when I tried to remove the bottom of the pan, it stuck, ruining the cake. Cake had to be served in chunks. What did I do person? Ideas for unfolding the cake? I will make i again, delicious even if not served in perfect pie slices.
Delphine Fortin
Hi Deanne! I always use parchment paper at the bottom of a spring form with detachable edges when I want to serve the cake out of the form. It is important however no to invert the cake but simply lift the sides of the parchment paper and then gently pull out the cake out of the parchment paper. This way, you have a beautiful cake to serve in a serving platter of your choice. I hope this helps! Del
Em
I made two of these. I used the “grams” measurements only because I thought the american conversion seemed off (maybe not) but using grams made it fool proof. One that was a 9″ as written and one that was a 10″ using 1 and 1/2 measurements. I used 70% Cacao Lindt Chocolate Bars. They were both perfect and everyone thought it was one of the best chocolate desserts ever put in their mouths.It is rich in flavor and texture-ly melts in your mouth. I believe I will be making this often.
Delphine Fortin
I’m happy you like it. This chocolate cake is my go-to recipe and it has been for years. Everyone love it! Del
Em
I have questions… can I bake this in a tart pan instead of spring-form? I guess the question really is will the cake pull away from the sides while baking or will I need the spring of the spring-form to break it loose. I thought the tart pan would make those pretty wavy edges. I am guessing 70% cocoa will be best? And I always like to ask an international chocolate lover – Belgian or Swiss? I will definitely be making this next Saturday for my sister’s birthday. Thank you!
Delphine Fortin
Hi! Apologies for my late feedback. The answer is yes, you can definitely use a tart pan with removable edges to make this cake. As for the chocolate, I like 60% cocoa or up to 70% maximum. I use high quality baking chocolate dessert from France actually, where I’m from 😉 Happy birthday to your sister! Del
Frances
Helloooo. May I know how do I go about for storage and how long can it be kept? 🙂
Delphine Fortin
Hi! Sure! I recommend you store at room temperature for up to 5 days (if you manage to resist the cake that long), wrapped in foil.
Belinda
Absolutely brilliant! First cake that I had made for many years and everyone loved it. Served it with soured cream. Will make it my regular ‘go to’ recipe. Thank you!
Delphine Fortin
I’m so happy you liked it. Thank you for your feedback!
Jude
This has become my go to cake, which I make at least once a week! It works just as well if you substitute the flour for ground almonds/cornflour to make it gluten free. I cheat a little by putting the butter and chocolate in the microwave oven for 40 secs, rather than using a pan.
We enjoy a slice warmed briefly in the microwave, served with a good dollop of fresh cream!
Delphine Fortin
Oh wow, I’m so happy to read this! Thank you so much for your feedback! Del
Sara
I have made this a couple times now for birthdays. It is amazing! Gooey middle and a sublimely delicate crispy crust. Goes great with fresh berries and a little homemade whip cream as garnish. Though it may look rustic, this cake really is a luxury chocolate dessert in disguise! I do splurge on fancy chocolate and fresh eggs for this recipe. They make all the difference.
Delphine Fortin
I’m so happy you like it, thank you so much!
Annette
Made this for dessert on Christmas Day. Decorated with whipped cream, fresh strawberries, mint leaves, grated chocolate and a sprinkle of sifted icing sugar. Not a piece left and enjoyed by all. Thank you so much for the delicious recipe which I will be making again and again.
Delphine Fortin
So happy you liked it! Thank you for your feedback!! Del