Save to Pinterest A rich, velvety chocolate cake with an intense flavor and fudgy texture, perfect for chocolate lovers and naturally gluten-free.
Ingredients
- Chocolate & Butter: 225 g (8 oz) high-quality dark chocolate (70% cocoa), chopped 115 g (1/2 cup) unsalted butter, cut into pieces
- Sugar & Eggs: 150 g (3/4 cup) granulated sugar 4 large eggs, at room temperature
- Flavorings: 1 tsp pure vanilla extract 1/4 tsp fine sea salt
- Optional Garnish: Cocoa powder or powdered sugar, for dusting Fresh berries, for serving Whipped cream, for serving
Tired of Takeout? 🥡
Get 10 meals you can make faster than delivery arrives. Seriously.
One email. No spam. Unsubscribe anytime.
Instructions
- Step 1:
- Preheat oven to 175°C (350°F). Grease a 20 cm (8-inch) round cake pan and line the bottom with parchment paper.
- Step 2:
- Melt the dark chocolate and butter together in a heatproof bowl set over a pot of simmering water, stirring until smooth. Remove from heat and let cool slightly.
- Step 3:
- Whisk in the sugar, then add the eggs one at a time, whisking well after each addition.
- Step 4:
- Stir in the vanilla extract and salt until fully incorporated.
- Step 5:
- Pour the batter into the prepared pan and smooth the top with a spatula.
- Step 6:
- Bake for 25&ndash 30 minutes, or until the edges are set but the center is just slightly wobbly.
- Step 7:
- Allow the cake to cool in the pan for 10 minutes, then run a knife around the edge and invert onto a serving plate. Peel off the parchment paper.
- Step 8:
- Dust with cocoa powder or powdered sugar before serving, and garnish with fresh berries or whipped cream if desired.
Save to Pinterest 
Save to Pinterest Questions & Answers
- → What makes this cake gluten-free?
The absence of flour in the batter ensures the cake remains naturally gluten-free, relying on eggs and chocolate for structure and richness.
- → How can I achieve the fudgy texture?
Baking the cake until the edges are set while the center is slightly wobbly creates the signature fudgy texture when cooled.
- → Can I add other flavors to the cake?
Yes, adding a teaspoon of instant espresso powder to the melted chocolate enhances depth, giving a subtle mocha twist.
- → What is the best way to serve this cake?
Serve thin slices dusted with cocoa powder or powdered sugar, complemented by fresh berries or a dollop of whipped cream.
- → How should leftovers be stored?
Keep leftovers tightly covered at room temperature for up to two days or refrigerate for up to five days to maintain freshness.
- → Are there any allergen concerns?
This cake contains eggs and dairy from butter. Check chocolate labels for traces of nuts or soy if sensitive.
