French Chocolate Cake

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.

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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

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