Rich, fudgy bittersweet chocolate cake—moist, dense, and not overly sweet. Only five main ingredients make this deep, dark chocolate treat perfect for chocolate lovers.
I live with a hardcore chocoholic—my husband. I enjoy chocolate, but he eats it daily. This cake is his favorite: intensely chocolatey, with a texture close to a flourless cake but with just a touch of flour to make it hold together.
The crumb is fudgy and dense, with a melt-in-your-mouth quality and a balanced bitterness from dark chocolate. It’s ideal for entertaining, special occasions, or a decadent Valentine’s Day dessert.
Ingredients
You’ll need:
- Bittersweet or dark chocolate (60–70% cacao). Semi-sweet will also work but is sweeter.
- Unsalted butter.
- Four large eggs, separated. Be careful not to get yolk in the whites.
- Granulated sugar.
- A few tablespoons of all-purpose flour.
- Powdered sugar for dusting the finished cake.
- A 9-inch round cake pan with 2-inch sides, lined with parchment and sprayed or buttered and floured.
How to make bittersweet chocolate cake
Step 1: Melt the chopped chocolate and butter together in a double boiler, stirring until smooth. Remove from heat and let cool slightly.
Step 2: In a large bowl, whisk the egg yolks with the sugar until the mixture turns pale yellow.
Step 3: Stir the flour into the yolk mixture, then fold in the slightly cooled chocolate and butter.
Step 4: In a clean bowl, beat the egg whites with a handheld mixer until soft peaks form, then continue to stiff peaks but not dry.
Step 5: Gently fold the whipped egg whites into the chocolate mixture until no white streaks remain. Use a large spatula and fold carefully to keep air in the batter.
Step 6: Pour the batter into the prepared pan and bake at 325ºF for about 25–35 minutes. A toothpick inserted in the center should come out with just a few moist crumbs. Cool completely on a rack in the pan before turning out, remove parchment, and dust with powdered sugar.
Recipe notes and tips
- Choose chocolate with 60–70% cacao for rich bittersweet flavor. Belgian dark chocolate or good-quality bars work best.
- If you don’t have a double boiler, place a heatproof bowl over a pot of simmering water so the bowl doesn’t touch the water. Stir until smooth.
- Line the pan with parchment and spray or butter and flour the sides to make removal easy.
- Separate eggs carefully—any yolk in the whites will prevent them from whipping properly.
- Bake time varies by oven; check between 25 and 35 minutes. The top will be crackled and the center dense.
- Serve simply dusted with powdered sugar, or with whipped cream or vanilla ice cream for extra indulgence.
This deep, dark chocolate cake is perfect for chocolate lovers and for special occasions. Enjoy! — Kelly
Looking for more decadent chocolate desserts? Try triple chocolate cake, chocolate cream pie, or tiramisù for other rich options.
Bittersweet Dark Chocolate Cake
Ingredients
- 8 ounces bittersweet, dark or semi-sweet chocolate, chopped (not unsweetened)
- 10 tablespoons unsalted butter, cut into pieces (1¼ sticks)
- 4 large eggs, separated
- ⅔ cup granulated sugar
- 3½ tablespoons all purpose flour
- Powdered sugar, for dusting
Instructions
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Preheat oven to 325ºF. Line bottom of a 9-inch round pan with 2-inch sides with parchment. Spray with non-stick baking spray with flour, or butter and dust with flour. Set aside.
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Melt chocolate and butter in a double boiler over simmering water, stirring until smooth. Set aside to cool slightly.
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In a large bowl, whisk yolks and sugar until pale yellow. Mix in the flour and the slightly cooled chocolate mixture.
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In another bowl, beat egg whites with an electric mixer until soft to stiff peaks form but not too dry. Fold the whipped whites into the chocolate mixture until incorporated with no white streaks.
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Pour batter into prepared pan and bake 25–35 minutes until a toothpick has a few attached crumbs. Let cool completely in the pan on a rack.
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Run a sharp knife around the sides, invert cake onto a plate or platter, remove parchment, dust with powdered sugar and serve.
Recipe Notes
- Bittersweet, dark or semi-sweet chocolate all work; aim for 60–70% cacao for the best bittersweet flavor.
- Use solid chocolate bars for melting; chocolate chunks or good-quality chips can also work.
- Keep yolks out of the whites when separating to ensure the egg whites whip properly.
- Baking time will vary; expect 25–35 minutes. The top should be crackled with a dense center.
Nutrition