Fluffy French chocolate cake, moist in texture and topped with a thin crispy crust. My go-to chocolate cake for any occasion.
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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 stick (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!
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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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Angel
I messed up somewhere the cake turned out very dense not sure where I went wrong
Delphine Fortin
Hi! So sorry to hear about that! The cake is very sensitive to baking, so maybe you left it in the oven a little bit too long? Every oven is different so yours may bake a little faster? Also, make sure you use the right springform size to make the recipe, it really makes the difference! I hope this helps. Del
Laura
I just took this cake out of the oven and it‘s already half way gone! It‘s super good and literally melts in your mouth. Thanks for the great recipe! 🙂
Kiren
my go to chocolate fix
smart runcit
I would like to thank you for the efforts you’ve put in this blog. In truth, your creative writing abilities has inspired me to get my own, personal site now 😉
Rachelle
Excellent recipe. Have tried many times and always love it. I do find I tend to overbake it. Should the oven be on fan or no fan mode? Thank you.
Ashok
Thanks Guys, Your Recipe Was Too Fantastic. Me and My Family Loved it. I Will Share your Rrecipe with my friends. Hope they will love it too.
Delphine Fortin
I’m so happy you liked it. Thanks!
Manchez
This recipe is it. I have made this cake at least 12 times since the start of quarantine. It floats in my mouth and is so rich.
My favorite additions so far:
– peanut butter into the melting chocolate, milk and butter mix
– some lemon zest right before adding the egg whites
Thank you for such an amazing recipe!
rei
Hi! I’m gonna make this cake tonight! I’ll try with coconut oil! I would like to know if any chance that I could add rum or vodka?
Delphine Fortin
Hi! This is an interesting twist to the recipe. Let me know how it turns out 🙂 And yes, I assume you can add a Tablespoon or two of rum but given I’ve never tried myself I cannot guarantee the result. Best of luck! Del
Treva
Do you use unsweetened baking chocolate?
Delphine Fortin
Hi Treva! For best result I recommend 60-70% high quality baking chocolate, not a higher percentage of cocoa and no unsweetened baking chocolate. If however you’re looking to use unsweetened chocolate and reduce your sugar intake, I recommend this recipe which is pure awesomeness: https://www.delscookingtwist.com/healthy-flourless-chocolate-cake/ I hope this helps! Del
daniela
I loved it. I made this for my husband’s birthday during quarantine and it came out great!
thanks you for this recipe, will definitely make it again
Rachel
Hello! I’m so excited to try out your recipe; but would like to ask if the cake should be refrigerated or kept in room temperature in case there are leftovers? Also, how long can the cake be kept for? Thank you in advance 🙂
Delphine Fortin
Hi Rachel! So happy you want to give this recipe a try! If you follow the recipe instructions, you should most likely not have any leftovers 😉 If however you double the recipe instructions though (as I recommend you do if you want a bigger and higher cake), then you can store the leftovers at room temperature up to 2-3 days. You can also refrigerate if you wish; it will keep the cake moist and fudgy. Bottom line: it’s a very forgiving recipe, easy to store one way or another. I hope it helps! Del
Hope
This cake is amazing, and so easy to make! I made it for myself and my husband and it was so good that I made it again when I went to see one of my friends just a few days later. Thanks for a great recipe! I know I’ll be making many more times.
Delphine Fortin
Oh thank you SO much, I’m so happy you liked the recipe 🙂 Del
YT
Hi, I noticed that this recipe uses 125g of butter and sugar, though the measurement by cup differs. It states 1/2 cup butter and 2/3 cup of sugar – would just like to check if both measurements states are accurate? Thanks!
Delphine Fortin
Hi! The difference is just about a few grams so it doesn’t really matter for this recipe. But if you want the perfect measurements, always go for the metric version, more precise, and especially here since it’s a French recipe. That being said, I’ve baked this cake countless times, both in cups and grams and it always turns out very well anyway 🙂 I hope this helps! Del
evy
Was craving chocolate cake and found your recipe and oh goodness… this is so good!!
I did have to make an adjustment, and wanted to share just in case it would be helpful to someone else! I didn’t have baking chocolate, just cocoa powder. I know they’re not recommended to be interchangeable – but wasn’t going to let that get between me and chocolate cake. For your base recipe calling for 125g of baking chocolate, I used 5.5 tbsp (roughly 78g) cocoa powder and 3.5 tbsp (roughly 47g) coconut oil and it worked pretty great! I’m sure the texture is a bit different, so I still look forward to trying this cake again when I get more baking chocolate.
Thank you for sharing your recipe!
Delphine Fortin
Hi Evy! Thank you so much for sharing all these adjustments, they might be useful for the readers who need to adapt the recipe a little bit. And I’m glad you liked the recipe 🙂 Del
Nihal
Hello! I just made this and it’s delicious! Came out very gooey and moist throughout even though tooth pick came out clean? It’s also very thin? Also when you say caster sugar, do you mean granulated sugar or powder sugar (icing sugar)? I cannot get out perfect slices as it’s a bit sticky? Thanks so much! I will try it again to take to a friends
Rachel
Can this be made in a regular 9 in cake pan? Or does it have to be springform?
Delphine Fortin
Hi Rachel! A regular springform would do too 🙂
TT showbiz
Hi, is it unsweetened baking chocolate or sweetened?
Delphine Fortin
For this recipe I use sweetened chocolate, usually 55-60% cocoa and up to 70% cocoa is fine. I hope this helps! Del
Delphine Fortin
Hi! Always go for sweetened chocolate for this recipe – my best recommendation is to use 60% cocoa baking chocolate. I hope this helps! Del
Valarie
What percentage of cocoa
Delphine Fortin
Hi! I use semi-sweet or dark chocolate, around 55-60% cocoa is fine but I also like it when I use chocolate with 70% cocoa. It’s up to you!
Valarie
Do I use sweet or semi sweet. Chocolate
Mariona
My dad has his last day of French classes this week and asked me to bake a French cake for the class so thought I’d give your recipe a go. I am doubling the recipe and using a 10” tin…how long would you cook it for? Thanks
Delphine Fortin
Bonjour Mariona! So happy you’re making this cake for a French class! I’m not so sure about the baking time though as it can also depends from your oven. So my recommendation is to keep a close eye on the oven while the cake is baking. Once you get this thinly crust on top and can feel that the cake is firm on the side but still slightly jiggling in the middle, you can remove it from the oven. Also, make sure you allow the cake to cool before slicing so it has time to set. I hope this helps! Del
Mariona
Thanks. I made it, it looked delish and although I wasn’t there when they cut the cake I understand it was slightly gooey inside so all good. I gave my dad the cake with a tub full of lime flavoured whipped cream (adapted from a Nigella margarita cream) which I thought would go well with the rich dark chocolate. It was apparently a huge hit and there wasn’t any left to bring home for me to try.
Lana
Hello, Delphine,
What brand of chocolate are you using? This looks wonderful!
Delphine Fortin
Hi Lana! It really depends. I can use Lindt dark baking chocolate or Guittard. I hope it helps! Del