Fudgy Chocolate Cake

5 from 2 votes

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A moist, fudgy middle lies under a crackling top providing a lovely contrast of textures. Top with confectioners' sugar, or whipped cream and berries.

Fudgy Chocolate Cake

Mon Gateau au Chocolat

All of us have certain recipes that are deeply embedded in our lives, for various reasons.  This fudgy chocolate cake it one of them.  It comes from a wonderful cookbook called Bistro Cooking by Patricia Wells, a cookbook I was obsessed with for some time.  This cake was EVERYTHING.  And after being away from it for many years, guess what?  It still is!

Spatula grabbing a slice of Fudgy Chocolate Cake.

In French this cake it called Mon Gateau au Chocolat, which simply translates to chocolate cake.  I call it fudgy bistro chocolate cake, because that is a better description, but whatever you call it, once you make it, it will likely become a go-to cake recipe for you.  

How to Make Fudgy Chocolate Cake

Because you separate the eggs, and whip the whites, this cake ends up being a bit souffle like in baking, in the sense that it rises as it bakes and falls as it cools.  The top is supposed to be slightly cracked; that’s ok, and adds to its charm.  The middle settles down into a moist, fudgy center, and the top sinks down into a somewhat crackly crust, providing a lovely contrast of textures.

Fudgy Chocolate Cake on a white plate.

Preheat the oven to 350°F.  Butter a 9 ½ inch deep springform pan or a deep cake pan.

Combine the chocolate, butter, and sugar in the top of a double boiler. You can make a double boiler by filling a pot with a couple inches of water, and then adding a metal or heatproof glass bowl to the top of the pot so that it is suspended over the water.

Cook over barely simmering water until everything has melted and is smooth and well combined.  Set the mixture aside to cool.  When the chocolate has cooled to room temperature, whisk in the egg yolks one at a time.  Whisk in the flour.  

Whisk in a bowl of Fudgy Chocolate Cake ingredients.

Place the egg whites in a clean large bowl and beat just until the form stiff peaks; do not overbeat.  Add one third of the egg whites to the chocolate mixture and whisk until combined.  

Beaten egg whites being added to a bowl of cake ingredients.

Change over to a silicone or rubber spatula, then add another third of the beaten egg whites, and gently fold them in until just incorporated.  

Repeat with the remaining egg whites.  

Scrape the batter into the prepared pan and bake until the cake is firm and springy 35 to 40 minutes.  

Woman pouring chocolate cake batter into a pan.

Cool in the pan for several hours until it reaches room temperature.  

Unmold from the springform pan, first running a knife around the edge, then popping open the latch, or carefully turn it out of the cake pan.  

Fudgy Chocolate Cake: A moist, fudgy middle lies under a crackling top providing a lovely contrast of textures. Top with confectioners’ sugar, or whipped cream and berries.

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Woman running a knife around the inside edge of a springform pan of chocolate cake.

Again, it will puff up a bit when it bakes, and then settle a bit in the middle, cracking slightly, which is just fine.

You can serve it as Wells suggests, simply dusted with confectioners’ sugar (I love this little confectioners’ sugar duster, which is tiny and so even if you don’t use it often, it gives your desserts a lovely professional finish – use a small strainer if you don’t have one of these dohickeys).  Try whipped chocolate ganache for another topping option if you want to go chocolate on chocolate!

Woman adding sliced strawberries to the top of a Fudgy Chocolate Cake.

Or you can take it to the next level, with billows of sweetened whipped cream, and top with sliced strawberries as desired.

Wow, I missed this cake.  Please, make this cake and let’s never forget about it again.

Fudgy Chocolate Cake topped with whipped cream and strawberries.

Other Chocolate Desserts:

Fudgy Chocolate Cake and strawberries on plates.

Other Cake Recipes:

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5 from 2 votes

Fudgy Chocolate Cake

A moist, fudgy middle lies under a crackling top providing a lovely contrast of textures. Top with confectioners' sugar, or whipped cream and berries.
Prep Time: 20 minutes
Cook Time: 35 minutes
Cooling time: 2 hours
Total Time: 2 hours 55 minutes
Servings: 12 People
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Ingredients 

  • 12 ounces bittersweet chocolate , chopped
  • cup unsalted butter
  • ¾ cup sugar
  • 5 large eggs , separated, at room temperature
  • ½ cup all-purpose flour
  • Confectioners’ sugar for dusting
  • Sweetened whipped cream
  • Sliced fresh strawberries (optional)

Instructions 

  • Preheat the oven to 350°F. Butter a 9 ½ inch deep springform pan or a deep cake pan.
  • Combine the chocolate, butter, and sugar in the top of a double boiler. Cook over barely simmering water until everything has melted and is smooth and well combined. Set the mixture aside to cool.
  • When the chocolate has cooled to room temperature, whisk in the egg yolks one at a time. Whisk in the flour.
  • Place the egg whites in a clean large bowl and beat just until the form stiff peaks; do not overbeat.
  • Add one third of the egg whites to the chocolate mixture and whisk until combined. Change over to a silicone or rubber spatula, then add another third of the beaten egg whites, and gently fold them in until just incorporated. Repeat with the remaining egg whites.
  • Scrape the batter into the prepared pan and bake until the cake is firm and springy 35 to 40 minutes.
  • Cool in the pan for several hours until it reaches room temperature. Unmold from the springform pan, or carefully turn it out of the cake pan. It will puff up a bit when it bakes, and then settle a bit in the middle, which is just fine.
  • Dust the cake with confectioners’ sugar. Top with whipped cream and strawberries as desired.

Notes

Serve simply dusted with powdered sugar or go all out with mounds of whipped cream.

Nutrition

Calories: 348kcal, Carbohydrates: 31g, Protein: 5g, Fat: 23g, Saturated Fat: 13g, Trans Fat: 1g, Cholesterol: 97mg, Sodium: 30mg, Potassium: 195mg, Fiber: 2g, Sugar: 23g, Vitamin A: 428IU, Calcium: 32mg, Iron: 2mg
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About Katie Workman

Katie Workman is a cook, a writer, a mother of two, an activist in hunger issues, and an enthusiastic advocate for family meals, which is the inspiration behind her two beloved cookbooks, Dinner Solved! and The Mom 100 Cookbook.

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2 Comments

  1. sara says:

    hi there. could i use semisweet chocolate, if i already have it? should i adjust the sugar? thanks!

    1. Katie Workman says:

      I would say yes, and reduce the sugar to 1/2 cup – please let me know how it turns out!