If you’ve been searching for the perfect chocolate cake recipe—one that’s ultra fluffy, rich in flavor, and incredibly easy to whip up—you’re in the right place. This homemade chocolate cake delivers big on both texture and taste. With just a few simple ingredients like dark chocolate, eggs, and flour, you can create a bakery-worthy dessert right in your own kitchen. The key? Whipping the eggs properly and folding in the melted chocolate with care.
We’re talking about melt-in-your-mouth softness paired with a glossy chocolate ganache topping that’s almost too pretty to eat—almost. Whether you’re baking for a birthday, a holiday, or simply satisfying a sweet craving, this fluffy chocolate cake will not disappoint. Even beginner bakers can master this step-by-step recipe.
So grab your whisk and preheat that oven—because this is about to become your go-to chocolate cake recipe for life.
Ingredients:
- 6 oz. of dark chocolate
- 4 oz. of butter
- 3 oz. of sugar
- 3 oz. of flour
- 3 whole eggs
- 1 pinch of salt
- 1 sachet of baking powder
- 7 oz. of dark chocolate
- 200 ml. of whole liquid Cream
Instructions:
1 ) In the first step of the recipe, I put the chocolate and butter to melt in the microwave.
2 ) Next, pour the eggs into the bowl. And beat them till you have a nice yellow texture, and go put the sugar and beat the whole for about 20 seconds.
3 ) Once these melt in the right mix and then add all this preparation into the egg-sugar mixture bowl, mix them together and add a little pinch of salt to raise the flavor of chocolate.
4 ) There once it is done, we take the sieve and pour the flour and the baking powder. Because, when I usually do, it gives me a good mix of these two elements. Once you pour them together, beat the whole with your chocolate and egg mix.
5 ) Put the mixture into the mold of your choice, and preheat the oven to about 175 degrees and leave it baking for 25 minutes or 38 depending on your oven.
Finishing Touches: Mix the cream with your dark chocolate and cover your cake with it. add some almond or any dried fruit of your choice for decoration purposes.
Note: Almond should be broken into medium pieces. And that it…!!
Pro Tips for Success:
- Use room temperature eggs – This helps create more volume when whisking.
- Sift the flour and baking powder – This ensures an even, airy batter.
- Do not overmix – Overworking the batter can cause a dense texture.
- Test your oven’s temperature – Use an oven thermometer to prevent over- or under-baking.
- For added richness – Add a teaspoon of espresso powder to intensify the chocolate flavor.
- Cool before topping – Allow the cake to cool completely before pouring ganache on top.
FAQ:
How do I make my chocolate cake ultra fluffy?
- The key is to beat the eggs and sugar until light and airy, and gently fold in sifted flour and baking powder to retain airiness.
Can I use milk chocolate instead of dark chocolate?
- You can, but the flavor will be milder and the sweetness increased. Dark chocolate balances richness with depth.
How do I know when my chocolate cake is done?
- Insert a toothpick into the center; if it comes out with moist crumbs but no wet batter, it’s ready.
What size cake pan should I use?
- A standard 8-inch round cake pan works well for this recipe. You can also use a loaf or square pan.
Can I make this cake ahead of time?
- Yes! Bake it a day ahead and store it in an airtight container. Add ganache just before serving for best texture.
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