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Best Chocolate Cake Recipe Ever for a Wickedly Moist French Dessert

Updated on December 27, 2016
A scrumptious cake served on Limoges porcelain plate
A scrumptious cake served on Limoges porcelain plate | Source

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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
Chocolate cake ingredients | Source

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

Grease and flour your dish
Grease and flour your dish | Source

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 butter and chocolate together
Melt butter and chocolate together | Source
Mix all the ingredients together
Mix all the ingredients together | Source
The chocolate cake is cooked when it begins to crack
The chocolate cake is cooked when it begins to crack | Source

Method

  • 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.


Decorate with a fresh or sugared edible flower and served on Limoges porcelain plate. This illustration is from my French Toast recipe
Decorate with a fresh or sugared edible flower and served on Limoges porcelain plate. This illustration is from my French Toast recipe | Source
Sugared flowers make pretty cake decorations on vintage plate
Sugared flowers make pretty cake decorations on vintage plate | Source

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.

Chocolate from Hotel Chocolate, York
Chocolate from Hotel Chocolate, York | Source

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?

Pie birds make great gifts for cooks and are very collectable.
Pie birds make great gifts for cooks and are very collectable. | Source
Traditional English Christmas Cake
Traditional English Christmas Cake | Source
Cherry Calfoutis
Cherry Calfoutis | Source
Queen of Puddings
Queen of Puddings | Source
Bread and butter pudding with a Limousin twist
Bread and butter pudding with a Limousin twist | Source

© 2011 Les Trois Chenes

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    • plinka profile image

      plinka 5 years ago from Budapest, Hungary

      What a nice hub! The photos are also gorgeous. Congratulations!

    • Les Trois Chenes profile image
      Author

      Les Trois Chenes 5 years ago from Videix, Limousin, South West France

      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!

    • carcro profile image

      Paul Cronin 5 years ago from Winnipeg

      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 profile image
      Author

      Les Trois Chenes 5 years ago from Videix, Limousin, South West France

      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 profile image

      RTalloni 5 years ago from the short journey

      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 profile image
      Author

      Les Trois Chenes 6 years ago from Videix, Limousin, South West France

      Thanks for the post, dobo70. I'd love to know the results!

    • dobo700 profile image

      dobo700 6 years ago from Australia

      Sounds delicious, I will have to give it a go. Thanks

    • Les Trois Chenes profile image
      Author

      Les Trois Chenes 6 years ago from Videix, Limousin, South West France

      hi RockerGinger. Let me know how the (post)midnight feast worked out - with pictures if possible. Thanks for leaving a post.

    • RockerGinger profile image

      Sarah Jason 6 years ago from Vermont

      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 profile image
      Author

      Les Trois Chenes 6 years ago from Videix, Limousin, South West France

      toknowinfo, thanks for your comments, and do let me know how it turns out. With pics if poss!

    • toknowinfo profile image

      toknowinfo 6 years ago

      Thanks for this delicious looking recipe. I will definitely be making this soon.

    • Les Trois Chenes profile image
      Author

      Les Trois Chenes 6 years ago from Videix, Limousin, South West France

      Chocolate - who doesn't love it? Thanks, crystolite, for leaving a comment.

    • crystolite profile image

      Emma 6 years ago from Houston TX

      Attractive chocolates inside there,love this piece of work a lot because i love chocolates so very much.thanks for sharing.

    • Les Trois Chenes profile image
      Author

      Les Trois Chenes 6 years ago from Videix, Limousin, South West France

      Winsome, I couldn't agree more! You have to take life's little pleasures when you find them.

    • Winsome profile image

      Winsome 6 years ago from Southern California by way of Texas

      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 profile image
      Author

      Les Trois Chenes 6 years ago from Videix, Limousin, South West France

      SusanJK, let me know how it goes. We love it (too much!)

    • SUSANJK profile image

      SUSANJK 6 years ago from Florida

      Sounds soooo good and I love to make cakes, so I will try it.

    • Les Trois Chenes profile image
      Author

      Les Trois Chenes 6 years ago from Videix, Limousin, South West France

      Thanks for your kind words tim-tim!

    • tim-tim profile image

      Priscilla Chan 6 years ago from Normal, Illinois

      Looks so delicious! Thanks for the great hub!

    • Les Trois Chenes profile image
      Author

      Les Trois Chenes 6 years ago from Videix, Limousin, South West France

      Eiddwen, do let me know how you get on and thanks for dropping by.

    • Les Trois Chenes profile image
      Author

      Les Trois Chenes 6 years ago from Videix, Limousin, South West France

      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 profile image

      Eiddwen 6 years ago from Wales

      Mmmmm sounds delicious, got to try this one.

      Take care

      Eiddwen.

    • Ingenira profile image

      Ingenira 6 years ago

      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 !

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