Perfect for those who can’t have gluten and adore chocolate! Excellent for entertaining and surprisingly simple to make. In order to prevent white marks from appearing on the cake and to maintain it completely gluten-free, I flour the pan with cocoa powder. Serve warm with a dollop of ice cream and either whipped cream on top or powdered sugar on top. See the footnotes for a chocolate ganache topping!
| Prep Time: | 10 mins |
| Cook Time: | 35 mins |
| Additional Time: | 55 mins |
| Total Time: | 1 hr 40 mins |
| Servings: | 8 |
| Yield: | 1 8-inch single layer cake |
Ingredients
- 4 (1 ounce) squares semisweet chocolate, chopped
- ½ cup butter
- ¾ cup white sugar
- ½ cup cocoa powder
- 3 large eggs, beaten
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 300 degrees F (150 degrees C). Grease an 8-inch round cake pan, and dust with cocoa powder.
- In the top of a double boiler over lightly simmering water, melt chocolate and butter. Remove from heat, and stir in sugar, cocoa powder, eggs, and vanilla. Pour into prepared pan.
- Bake in preheated oven for 30 minutes. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely, 45 minutes to 1 hour.
- Slices can be reheated in the microwave for 20 to 30 seconds.
- In our baking series “Bake No Mistake,” we melted the chocolate-butter mixture in the microwave by cooking in 30-second intervals until completely melted, stirring between intervals.
- We also topped the cake with a simple chocolate ganache. To make the ganache, microwave 1/2 cup heavy cream and 1 cup semisweet chocolate chips (or an 8-ounce semisweet chocolate bar, chopped) in 30-second increments until uniformly melted, stirring between intervals. Pour ganache over the cooled cake and sprinkle with flaky sea salt.
Nutrition Facts
| Calories | 285 kcal |
| Carbohydrate | 30 g |
| Cholesterol | 100 mg |
| Dietary Fiber | 3 g |
| Protein | 5 g |
| Saturated Fat | 11 g |
| Sodium | 109 mg |
| Sugars | 26 g |
| Fat | 19 g |
| Unsaturated Fat | 0 g |
Reviews
Divine, easy, crumbly when hot. Used dark chocolate squares instead of chocolate chips. Stands up well to cutting shapes with a knife. Next time I am lining the bottom of my cake pan with a circle of parchment paper, it sticks and cracks the cake. Can also use 1 bag of chocolate chips – skip most of butter and only 1/4cup sugar.
Every single time I make this, people rave about it & want the recipe! It is so velvety and rich and moist and just plain delicious!! I do exactly as the recipe calls and every single time, it comes out perfect! (I recently used Sam’s Club unsalted butter and Guillard Unsweetened Cocoa Powder (see pix) but I usually use Challenge unsalted butter & Droste unsweetened powder…. but it doesn’t matter, comes out yummy every time!!
Horrible!! It’s way too sticky and gooey. I altered this with someone else’s review that said to use 2 bars of chocolate instead of cocoa powder. Mad is an understatement.
Yum. Used Splenda & coconut oil & only dark chocolate chips.
I have made this a couple of times. This time, I subbed 16 oz. of Hershey’s Special Dark chips for the cocoa and other chocolate. I also successfully doubled the recipe. I didn’t give 5 stars because there is no guidance on how to tell if it’s done. I’m still struggling with not overbaking these.
3/4 c chocolate chips substitute for 4 ou bakers chocolate. Microwaved butter and chocolate for 1 minute. Very easy and yummy!!
I made this for my neighbor downstairs. She loves my baking but I just found out that I shouldn’t have been giving her all that flour. I tasted the batter and it tasted terrible. The cupcakes went into the trash. If that’s what those people have to eat for cake I feel really bad for them.
I followed the recipe exactly as written and it was fabulous! It’s very fudgy the next day and tastes better on days 2 and 3. It’s very chocolatey, smooth and creamy. For creaminess, put sugar in the melted butter/chocolate and leave the mix for about 10 min or until sugar is dissolved. This step will remove the grainy texture.
This is perfect for a lover of dark chocolate! So rich and decadent!
Very yummy and easy!
5 stars for taste, but I had some issues with this firming up. I did make a few small changes as per other reviews, which was to cut back the cocoa powder to 1/4 C and add an extra 1/4 C of chocolate chips(I only used chocolate chips in this bc it was all I had), plus I did not have a round pan(:() so I used a square one lined with parchment paper over the greased pan. I baked this for 42 mins and it was still kind of mushy. Tasted great once heated up with ice cream over it, though!
Love this recipe. I make it often! Instead of butter, I use coconut oil. I highly recommend trying it if you like coconut with your chocolate!
Very fudgy and chocolaty, almost like fudge. Next time hubby wants me to add nuts. Thanks for the recipe.
Very chocolatey and delicious, but I would definitely call them brownies since they don’t rise at all. Great with ice cream! Also, I melted the chocolate and butter in the microwave instead of a double boiler because I am lazy, and it worked out just fine 🙂
It is delicious and rich and chocolaty!! I made a raspberry sauce to drizzle on top. It was perfect for my dinner party. One of the attendees was gluten free. She loved it!
I followed most people’s advice and used 8 oz of the chocolate instead of adding the cocoa. I had to cook it for 55 minutes before it set up enough to cool it on a rack. It was delicious!
I followed the recipe exactly and brought it to a church potluck. It was all eaten – everyone who had it raves about it. I topped it with seedless raspberry drizzle and fresh berries. Absolutely delicious.
Wonderful!
I baked it in a 10×10 brownie pan. It was very thin and stuck to the pan in the middle. But it was delicious.
Made this for my daughter-in-law on her birthday. She’s had many and she said this one was the BEST!!!
I make this as a special treat for my husband. It’s his favorite! Very rich. More like a truffle cake. I omit the cocoa powder and use twice the melted chocolate. Delish!!!