Moist Dark Chocolate Cake (Easy French Recipe with 70% Chocolate | 8-Inch Pan)
There are days when nothing will do except a slice of very dark, very moist chocolate cake. This recipe is the blog version of my Montréal YouTube chocolate cake: same spirit, but with a few adjustments so it bakes more evenly, stays fudgy in the center and cuts beautifully for serving.
It uses 70% dark chocolate, a generous amount of butter and just enough flour to hold everything together without losing that almost “flourless” texture. The result is a rich French-style chocolate cake that’s perfect for birthdays, dinner parties, or a simple dessert with coffee.
For this updated version, I rebalanced the chocolate/butter ratio, added a pinch of salt to boost the cocoa flavour, and included a small amount of flour so the cake doesn’t collapse or crumble when you slice it. The method is also simplified: no need to whip egg whites separately. Everything is mixed in one bowl for a reliable, repeatable result.
Serve it slightly warm with a scoop of no-churn dark chocolate ice cream for chocolate lovers, or with a spoonful of lightly whipped cream and a handful of fresh berries. If you prefer fruit-forward desserts, you can also alternate this cake with recipes like my moist apple cake or my classic French fruit tart with pastry cream.
This dark chocolate cake keeps well, so it’s a great make-ahead dessert if you’re entertaining. Bake it the day before, let it cool completely, and decorate just before serving with powdered sugar and raspberries.
Why this moist dark chocolate cake works
- Chocolate-forward flavour: 70% dark chocolate gives a deep, intense taste with a nice bitterness that balances the sugar.
- Almost flourless texture: Just 30 g of flour keep the crumb stable but still fudgy and moist.
- No complicated techniques: No whipped egg whites or special equipment. Everything is whisked by hand or with a mixer.
- Reliable baking time: Adjusted baking temperature and timing help prevent a dry or overbaked cake.
- Perfect for North American kitchens: Oven temperature and pan size are calibrated for standard home ovens in Canada and the USA.
Ingredients
For a 20 cm (8-inch) round springform pan.
Dry and base ingredients
- 300 g (10.5 oz) dark chocolate 70%, chopped
- 180 g (6.3 oz / about ¾ cup + 2 tbsp) unsalted butter, cut into cubes
- 150 g (5.3 oz / about ¾ cup packed) light brown sugar
- 30 g (1.1 oz / about ¼ cup) all-purpose flour
- ¼ tsp fine sea salt
Wet ingredients
- 5 large eggs, at room temperature
- 1 tsp pure vanilla extract
For the pan & decoration
- Soft butter, for greasing the pan
- 1–2 tbsp cocoa powder or flour, to dust the pan
- Icing sugar (powdered sugar), for dusting
- Fresh raspberries or other berries, for serving
Substitutions and variations
- Chocolate:
Use 60–70% dark chocolate. Below 60%, the cake will be sweeter and less intense; above 70%, it can become too bitter and dry. - Butter:
You can use salted butter and reduce or omit the added salt. For a lactose-free version, use a good-quality plant-based butter block (not margarine from a tub). - Flour:
For a nearly flourless or gluten-free version, replace the flour with 30 g (¼ cup) almond flour or 20 g (2½ tbsp) cornstarch. - Sugar:
Light brown sugar (cassonade) gives a caramel note. You can replace with white sugar, but the flavour will be slightly simpler. - Toppings:
Serve with whipped cream, vanilla ice cream, or a small scoop of no-churn dark chocolate ice cream. For a contrast in texture, try it with bakery-style double chocolate muffins on a dessert platter.
Step-by-step: How to make this rich French chocolate cake
1. Prepare the pan and oven
- Preheat the oven to 340°F (170°C), rack in the middle.
- Butter a 20 cm (8-inch) springform pan generously.
- Dust the inside with cocoa powder or flour, tapping out the excess.
- Optionally, line the base with parchment paper for easier unmolding.
2. Melt the chocolate and butter
- Place the 300 g dark chocolate and 180 g butter in a heatproof bowl.
- Melt them together over a bain-marie (double boiler), stirring often, or gently in the microwave in 20–30 second bursts, stirring between each.
- When everything is just melted and smooth, remove from the heat and let cool for 5 minutes so it’s warm but not hot.
3. Add sugar, salt and eggs
- Whisk in the 150 g brown sugar and ¼ tsp fine sea salt until the mixture looks glossy and slightly thickened.
- Add the 5 eggs, one at a time, whisking thoroughly after each addition so the mixture becomes smooth and shiny.
- Stir in the vanilla extract.
4. Add the flour
- Sift the 30 g flour over the bowl to avoid lumps.
- Whisk or fold gently just until you no longer see dry flour. Avoid overmixing at this stage to keep the texture tender.
5. Bake
- Pour the batter into the prepared pan and smooth the top with a spatula.
- Bake for 30–35 minutes at 340°F (170°C).
- The edges should be set and slightly pulled away from the pan, but the center should still be soft and just a little wobbly when you gently shake the pan. A toothpick inserted near the center should come out with moist crumbs, not dry.
6. Cool and unmold
- Let the cake cool in the pan for 15 minutes.
- Run a thin knife around the edge, then carefully remove the sides of the springform pan.
- Let cool for at least 1 hour before slicing. For cleaner slices, cool the cake completely or even refrigerate for 1–2 hours.
7. Decorate and serve
- Just before serving, dust the top with icing sugar.
- Decorate with fresh raspberries or mixed berries.
- Serve as is, or with a spoonful of whipped cream or a scoop of ice cream.
Tips for success
- Use room temperature eggs: They incorporate more easily and help create a smooth, shiny batter.
- Do not overbake: If the center is completely firm, the cake will be dry once cooled. It should look slightly underbaked when you take it out.
- Use good chocolate: With so few ingredients, the flavour of the chocolate dominates. Choose a bar you love to eat on its own.
- Pan size matters: A larger pan (23 cm / 9-inch) will make a thinner cake and may bake a bit faster; start checking at 25 minutes.
- Perfect for dessert platters: Pair this cake with recipes like ultra rich chocolate mousse or no-sugar banana crêpes with maple syrup for a chocolate-themed dessert spread.
Storage and freezing
- Room temperature: Keep the cake, well covered, at room temperature for up to 2 days.
- Refrigerator: For a denser, truffle-like texture, refrigerate for up to 4–5 days and bring slices to room temperature before serving.
- Freezer: Wrap the whole cooled cake or individual slices tightly and freeze for up to 2 months. Thaw overnight in the fridge, then bring back to room temperature.
What to serve with this moist dark chocolate cake
This dark chocolate cake pairs beautifully with other homemade desserts and classic French sweets:
- A scoop of no-churn dark chocolate ice cream for a double-chocolate dessert.
- Silky ultra rich chocolate mousse for true chocolate lovers.
- A slice of French fruit tart with pastry cream for a fresh, fruity contrast.
- Light easy homemade crêpes or no-sugar banana crepes with maple syrup for a brunch-style dessert table.
- Buttery foolproof homemade brioche bread for a decadent French breakfast with leftover cake.
- A classic crème brûlée with caramelized top if you want a two-dessert restaurant-style menu.
- Festive Bûche de Noël during the holidays.
- A plate of bakery-style double chocolate muffins or moist and fluffy blueberry muffins for a coffee break spread.
- A simple fruit option like moist apple cake to balance the richness of the chocolate.
FAQ
Can I use milk chocolate instead of dark chocolate?
You can, but the cake will be sweeter and less intense. If using milk chocolate, reduce the sugar slightly (for example to 120 g / ½ cup) and keep in mind the texture may be a bit softer.
Can I make this cake ahead of time?
Yes. Bake it the day before, let it cool completely, then cover and keep at room temperature or in the fridge. The flavour is often even better the next day.
Why did my cake crack on top?
A few cracks are normal for this type of rich chocolate cake. Deep cracks usually mean the oven was a little too hot or the cake was baked a bit too long. Next time, check the cake earlier and consider reducing the oven temperature by 10°C (about 25°F).
Why is the center still soft when I cut it?
That’s the goal for a moist, almost flourless chocolate cake. As long as the cake has cooled and the center is not liquid, a soft, dense interior is exactly what you want.
Can I bake this in a different pan?
Yes. In a 23 cm (9-inch) pan, the batter will be slightly thinner and will bake faster; start checking at 25 minutes. In a smaller pan, the cake will be thicker and may need a few extra minutes.
Moist Dark Chocolate Cake (Easy French Recipe with 70% Chocolate | 8-Inch Pan)
Ingredients
- 300 g 10.5 oz dark chocolate 70%, chopped
- 180 g 6.3 oz unsalted butter, in cubes
- 150 g 5.3 oz light brown sugar
- 30 g 1.1 oz all-purpose flour
- ¼ tsp fine sea salt
- 5 large eggs at room temperature
- 1 tsp vanilla extract
- Soft butter + cocoa powder or flour for the pan
- Icing sugar and fresh raspberries for serving
Instructions
- Preheat the oven to 340°F (170°C). Butter and flour or cocoa-dust a 20 cm (8-inch) springform pan.
- Melt the dark chocolate and butter together over a bain-marie or in the microwave, stirring until smooth. Let cool 5 minutes.
- Whisk in the brown sugar and salt until glossy.
- Add the eggs one by one, whisking well after each addition, then stir in the vanilla.
- Sift the flour over the bowl and whisk or fold gently just until combined.
- Pour the batter into the prepared pan and smooth the top.
- Bake for 30–35 minutes, until the edges are set and a toothpick inserted near the center comes out with moist crumbs.
- Cool 15 minutes in the pan, then remove the sides and let cool at least 1 hour.
- Dust with icing sugar, decorate with raspberries and serve.
Video
Notes
Tips for success
- Use room temperature eggs: They incorporate more easily and help create a smooth, shiny batter.
- Do not overbake: If the center is completely firm, the cake will be dry once cooled. It should look slightly underbaked when you take it out.
- Use good chocolate: With so few ingredients, the flavour of the chocolate dominates. Choose a bar you love to eat on its own.
- Pan size matters: A larger pan (23 cm / 9-inch) will make a thinner cake and may bake a bit faster; start checking at 25 minutes.
- Perfect for dessert platters: Pair this cake with recipes like ultra rich chocolate mousse or no-sugar banana crêpes with maple syrup for a chocolate-themed dessert spread.
Storage and freezing
- Room temperature: Keep the cake, well covered, at room temperature for up to 2 days.
- Refrigerator: For a denser, truffle-like texture, refrigerate for up to 4–5 days and bring slices to room temperature before serving.
- Freezer: Wrap the whole cooled cake or individual slices tightly and freeze for up to 2 months. Thaw overnight in the fridge, then bring back to room temperature.
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