Fluffy French chocolate cake, moist in texture and topped with a thin crispy crust. My go-to chocolate cake for any occasion.
Email me this recipe
We’ll send it straight to your inbox, along with weekly food inspiration!
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.
French 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.
Email me this recipe
We’ll send it straight to your inbox, along with weekly food inspiration!
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.
Yasmin
I always come to Del’s Cooking website when I want to cook something special to receive people and this is my favorite recipe – it is just perfect!! Get lots of compliments every time I do it.
Delphine Fortin
Hi Yasmin, and thank you for this great comment. It really made my day! Del
Moira
Have not tasted yet/its smells great, but appears very flat. I whisked the egg whites for about 6-7 minutes. I baked it at 350 for about 33 minutes-maybe too long? Can I use an electric mixer for the egg whites?
Thank you!
Del’s Cooking Twist
This is not a cake that is meant to rise a lot, it has a rich and slightly gooey texture. I recommend baking it for about 30 min, but if in doubt, this type of cake is ok to slightly underbake (it might deflate a bit but will still taste amazing).
Jessie
So good it should be illegal. I’ve made this perfect chocolate cake dozens of times and it wows everyone, every time.
Made exactly as per recipe, or with the addition of a splash of Frangelico, Cointreau or a dash of cardamom, it makes me look like the expert baker I am not.
I tend to serve it with frozen raspberries stirred through crème fraiche. But it really needs no accompaniment.
It transports well, looks French and special and tastes sublime.
No other chocolate torte compares
Thank you Del!
Yaj
Hii, can we store this cake in the fridge for use the day after please?
Do we need to heat it before serving or let it cool
Thanks
Delphine Fortin
Hi! No need to store in the fridge. Simply keep it at room temperature, wrapped with foil or plastic wrap so it doesn’t dry out. I hope this helps! Del
Monika
Hi Del, I’ve been making this delicious cake for a couple of years – it is everyone’s favorite and always asked for at famiy functions. However, recently I’ve been running into the same problem over and over again. When I add the egg yolks to the warm chocolate mixture it turns ‘grainy’ rather than smooth – it becomes this thick oily paste. Sometimes adding the beaten egg whites will loosen it up enough to put into a dish and bake in the oven however often adding the egg whites doesn’t help and the mixture becomes this thick oily mess which when baking has the oil come to the surface of the cake :-(. I don’t know what is causing this. It happened multiple times recently, any suggestions as to what’s going wrong? Thank you
Delphine Fortin
Hi Monika! I’m so happy you like my French chocolate cake recipe! When it comes to the ‘grainy’ texture you have recently experienced, this can be caused by different factors. First of all, always make sure you don’t add the yolk to a too hot melted chocolate (in other words, let it cool slightly once melted). It’s also very important to always use room temperature ingredients, in particular the eggs (if too cold, they won’t mix properly in the melted chocolate mixture). Last but not least: check the baking chocolate you are using. Did you change brand recently? Or did the brand you use changed its recipe (this can be hard to know)? Both could affect the final result of the recipe. I would suggest using a different chocolate brand to start with, and ideally around 55% cocoa not more. I hope this helps! Del
Danielle Thomas
Hi Del,
If I double this recipe can I use the same size 9 inch springform pan?
and would the cooking time be double too?
Thanks
Del’s Cooking Twist
Hi Daniel, I would recommend using a bigger pan if you double the quantities
Clotilde
Hi! Can I use coconut milk or cream to substitute for milk? Thank you!
Del’s Cooking Twist
Hello, coconut milk would modify the flavor so as long as it does not bother you you can use it. Liquid cream would absolutely work, the cake would be a bit richer.
Jessica Fontenele
I’ve just made this cake! I’ve seen many recipes of gâteau au chocolat fondant, but none contained the instructions to separate yolks and whites, and to whisk the whites so we can add more texture. I believe it makes a huge difference. Thanks from Brazil!
Delphine Fortin
Thank you, Jessica! I’m so happy to learn that my readers made it all the way to Brazil too. Cheers from Canada 😉