Ingredients
- 1 cup (225 g) unsalted butter
- 8 oz (225 g) semi-sweet or dark chocolate, chopped
- 1¼ cups (250 g) granulated sugar
- ¼ cup unsweetened cocoa powder
- ¼ tsp salt
- 1 tsp vanilla extract
- 5 large eggs
- Optional: powdered sugar, whipped cream, or fresh berries for serving
Instructions
1. Prepare the Pan
- Preheat oven to 375°F (190°C).
- Grease an 8-inch (20 cm) round cake pan.
- Line the bottom with parchment paper.
2. Melt Chocolate and Butter
- In a heatproof bowl, melt the butter and chocolate together over simmering water or in the microwave.
- Stir until smooth.
3. Mix the Batter
- Whisk in the sugar, cocoa powder, salt, and vanilla.
- Add eggs one at a time, whisking well after each addition.
- Mix until the batter is smooth and glossy.
4. Bake
- Pour batter into the prepared pan.
- Bake for 22–28 minutes, or until the center is just set.
- The cake may develop a thin crust on top.
5. Cool
- Allow the cake to cool completely in the pan.
- Carefully remove and transfer to a serving plate.
6. Serve
- Dust with powdered sugar if desired.
- Top with whipped cream, fresh raspberries, strawberries, or a drizzle of chocolate sauce.
Tips
- Use high-quality chocolate for the best flavor.
- Do not overbake; the center should remain slightly soft for a fudgy texture.
- Chill the cake for a few hours before serving for cleaner slices.
- For a deeper chocolate flavor, use dark chocolate with 60–70% cocoa.
- Serve with Raspberries, Strawberries, or a scoop of Vanilla Ice Cream.
- Store covered in the refrigerator for up to 5 days.
Yield
Serves 10–12 slices.
