If you're a chocolate lover, then you're going to absolutely adore this classic chocolate cake recipe! We've all had those moments when we crave something rich, indulgent, and just perfect for any occasion, and this cake fits the bill.

It's smooth, moist, and filled with the deep, rich flavor of chocolate. Whether you're baking for a special event or just want to treat yourself, this recipe is sure to impress. Ready to get started? Let's dive in!

Ingredients You'll Need

Before we get into the steps, let's go over the ingredients. This recipe will make a beautiful 18cm round chocolate cake. Here's what we need:

• 80g unsalted fermented butter

• 90g dark chocolate (I recommend the 64% cocoa content from Valrhona Tainori)

• 70g heavy cream

• 96g egg yolks

• 64g fine sugar (for egg yolks)

• 148g egg whites

• 72g fine sugar (for egg whites)

• 48g cocoa powder

• 42g cake flour

Ready to go? Let's get baking!

Step-by-Step Instructions

Step 1: Melt the Butter and Chocolate

Start by placing the 80g of unsalted fermented butter and 70g of heavy cream in a small saucepan. Heat over low to medium heat until it starts to bubble gently. Then, break the 90g of dark chocolate into small pieces and add it to the saucepan. Let it sit for about 2-3 minutes, then gently stir with a wooden spoon until the chocolate is fully melted. Don't over-stir; just mix it until smooth.

Step 2: Prepare the Egg Yolks

In a separate mixing bowl, whisk together the 96g of egg yolks and 64g of fine sugar (for the yolks). Whisk until the sugar is completely dissolved. Next, place the bowl over a hot water bath (about 50-60°C). Let the egg yolk mixture warm up to 37°C. Once it reaches this temperature, remove the bowl from the water bath.

Step 3: Combine the Chocolate and Egg Yolks

Slowly pour the melted chocolate mixture into the egg yolk mixture in 2-3 increments, stirring gently with a whisk until everything is smooth and shiny. This is the base of your rich chocolate cake batter!

Step 4: Whisk the Egg Whites

In a clean, dry mixing bowl, whisk the 148g of egg whites using an electric mixer. Beat on high speed until the egg whites are frothy and white, resembling mousse. Then, add the 72g of fine sugar (for egg whites) in one go. Continue to whisk at high speed until stiff peaks form. You'll know it's ready when you can lift the whisk and the egg whites form a firm, glossy peak.

Step 5: Fold in the Dry Ingredients

Sift the 48g of cocoa powder and 42g of cake flour together, then gently fold half of this dry mixture into the chocolate-egg yolk mixture. Use a spatula to gently scrape the sides and bottom, folding from the outside in to combine. Once it's mixed, fold in half of the egg whites, continuing the same gentle folding motion. Repeat this process with the remaining dry ingredients and egg whites. Be careful not to deflate the batter!

Step 6: Bake the Cake

Now, pour the batter into a lined cake pan and gently tap the pan on the counter 50-100 times to release any large air bubbles. Preheat your oven to 150°C (302°F) and bake the cake on the middle rack for about 40 minutes. You can check the cake's doneness by inserting a toothpick into the center; it should come out clean.

Step 7: Cool and Unmold the Cake

Once the cake is done, remove it from the oven and immediately drop the pan (still with the cake inside) from a height of 5-10 cm onto the counter to release any remaining air bubbles. After this, let the cake cool in the pan until it's no longer too hot to touch. Once cool enough to handle, remove it from the pan and let it cool completely. Store it in a sealed bag to keep it moist. Before serving, cut the cake into slices and dust the top with powdered sugar.

Pro Tips for the Perfect Chocolate Cake

1. Use high-quality chocolate: The original recipe uses Valrhona Tainori chocolate, which is known for its rich flavor. If you substitute it with other dark chocolates, make sure to adjust the sugar for balance.

2. Egg white stability: When whipping the egg whites, add all the sugar at once. This will help create a more stable meringue and reduce the chance of deflation when folding the ingredients together.

3. Quality matters: Both the chocolate and cocoa powder you use will directly affect the flavor of the cake. So, choose the best quality ingredients you can find for a truly indulgent treat.

Conclusion: A Rich and Decadent Delight

And there you have it, Lykkers – the ultimate chocolate cake that's sure to impress anyone who takes a bite. It's rich, moist, and perfectly chocolatey, with a smooth texture that melts in your mouth. Whether it's for a special occasion or just a treat for yourself, this cake will never disappoint. Enjoy baking, and don't forget to share your results with us!