NEW! Google Custom Search


Looking for The Ultimate Chocolate Ca...

Art_Pollard's picture


I've been looking for the ultimate chocolate cake recipe. I see cakes simular to what I am looking for at many of the fancier bakeries as well as in the fine restraunts.

In short, what I have in mind is a very super heavy sponge cake. It is super moist and super rich. It is almost like a pound cake in weight and density though much more moist. It is very black in apperance. Of course, it is only made with the best chocolate or cocoa.

I have tried to find a recipe for this without success. So, I am hoping that other "Fine Cooking" readers might have a recipe for this. Any assistance would be greatly appreciated.

Thanks for your help,


mica's picture

(post #58217, reply #1 of 13)

Well, Art, I don't know if this is what you're looking for, but since this one is sooooo easy, you might as well try it and see:

1 3/4 c. flour

2 c. sugar

3/4 c. ghiardelli cocoa (it's not what I use, but you said you wanted the best)

1 1/2 tsp. baking soda

1 1/2 tsp baking powder

1 tsp. salt

2 eggs

2 tsp. vanilla

1 c. boiling water

Combine dry ingredients in a large mixing bowl. Add eggs, milk, oil and vanilla. Beat 2 minutes at medium speed. Stir in boiling water (batter will be thin) Pour into greased and floured 13x9x2 pan (or layers would work, I suppose, but you have to do the math!!) Bake at 350 for 35 to 40 minutes or until cake tester inserted in centre blah blah blah you know the rest.

Angel_'s picture

(post #58217, reply #2 of 13)

Art, this is one great chocolate cake. It is light, very moist to the last crumb, and so easy to make, as it is make entirely in one saucepan. Hope you like this one...Angel


Preheat oven to 180*C (350*F)
Grease 1, 23cm (9") cake pan, line base with paper.

1 1/2 cups sugar
1/4 cup sherry(*)
1/4 cup water
4 tablespoons best quality cocoa (I use 5)
1/2 lb butter
4 eggs yolks - beaten
4 egg whites - stiffly beaten
1 teaspoon vanilla essence
1 cup self-raising flour - sifted twice

Boil together sugar, sherry, water, and cocoa.
Add butter to the mixture when it has boiled, let it dissolve gently.
Allow mixture to cool.
Separately beat the 4 egg yolks well and add to the butter/cocoa mixture.
Add the vanilla essence.
To the remaining mixture, add the sifted flour and stiffly beaten egg whites.
Spoon mixture into the prepared cake pan.
Bake on preheated oven for 20 - 30 minutes or until a skewer come out clean when tested.
Remove from oven, slit cake in a few places and pour the reserved topping over cake.
Decorate with chocolate gratings and candied

(*) I use more sherry than water, to give a slightly stronger flavour.

Sandra_'s picture

(post #58217, reply #3 of 13)

Art -- there is a terrific chocolate cake recipe in an issue of Fine Cooking from last spring. It calls for just over a pound of chocolate, and is, without question, the most decadent chocolate cake I've ever made. If required, I can dig up the recipe to post to you, but it may be in the Fine Cooking archives. In any case, forget Ghiradelli chocolate -- splurge on Callebault (Belgian chocolate) There is absolutely no comparison -- Ghiradelli is like chalk in contrast. If you live in the Vancouver region, Callebault is widely available in bulk. You can often find good deals by looking for bulk buys in Foley's Pure Chocolate Chips (Foley's is the Canada-wide supplier for Callebault, and, besides the chocolatiers, they also supply several of the larger supermarkets.)


Art_Pollard's picture

(post #58217, reply #4 of 13)

First off, I would like to thank everyone for the recipes which have been offered. I will have to try them each out as I am sure that they are all good. (One thing I have noticed is that Fine Cooking recipes are typically not fancy -- though they are very good and I trust that this is true for Fine Cooking's readers too. :-)

Yes, I agree that the Callebaut is the best around at least for most purposes. I just so happen to have about 30 lbs of it in the cupboard. I also think that by far the best cocoa is the Van Leer which is made in Pensylvania. (Incidently, Callebaut buys their cocoa from VanLeer.) It is so rich that the first time I made hot cocoa I did a double take -- I could not believe it was so rich and so good.

I found out a little bit more about the cake I have in mind. (I was able to find out a tad more from a caterer locally.) It is apparently flourless. Though it is not like a torte (egg, chocolate, and butter) as I have already tried that. I would suppose that the cocoa is used as a flour in the recipe.

Thanks again for the assistance,


mica's picture

(post #58217, reply #5 of 13)

Ha ha ha! Yeah, Art... that describes this Fine Cooking reader, anyways. I don't mind fussing over something that matters (I have a cookie recipe that takes five days), but I prefer tasty over fancy. Thanks to all for the advice about the best cocoa to use. Maybe I'll have to graduate from Fry's.

Gerard's picture

(post #58217, reply #6 of 13)

This is what you're looking for, goes by many names, death by choc, decadence etc.

Melt 1 lb choc with 5 oz butter.
Whip 6 eggs w/ spoonfull sugar (any spoon)
Whip eggs on high speed for 20 minutes til thick, then fold choc and butter mix into the eggs, add spoonfull of flour and pour into buttered/floured mold, we use a regular loaf pan for breads.
Set on a try,place in 400 degF oven and pour some cold water into the bottom of the tray, this makes a bain marie effect and prevents the cake from over-inflating. Bake for approx 12 minutes, when removed from oven it will still be liquid in the middle, let cool and chill, we freeze them at this point as its easier to remove from the mold and has no effect on the cake itself.
Coat with choc ganache or whipped cream.

Regards, Gerard

Sandra_'s picture

(post #58217, reply #7 of 13)

Hope this posting goes where it's intended! Just wanted to say 'thanks' for the Death by Chocolate recipe -- yours is much simpler than the one I've used,which requires raisons soaked in rum, and other bits of candied fruit. As a side note -- don't know how true, but the original recipe is often attributed to John Bishop, who owns Bishop's restaurant in Vancouver (if you're visiting here anytime soon, and want a very good restaurant, you could do far worse.) Anyhow, he puts the chocolate pate on a raspberry coulis -- hence the name -- or so local legend has it.


Joni_'s picture

(post #58217, reply #8 of 13)

Gerard....what type of chocolate (bittersweet, etc.)??Thanks! Looks great.

RuthAnn's picture

(post #58217, reply #9 of 13)

Whip the eggs on high speed for TWENTY MINUTES?
is this a typo?

Gerard's picture

(post #58217, reply #10 of 13)

We use Van Leer 741 which is their code# for semi sweet/smooth. Its an excellent choc and tempers very well, coats truffles perfectly etc.
They carry many different semi sweet choc, we picked this one because it works well in many different applications. You can use any semi sweet choc.

Cheers, Gerard

Gerard's picture

(post #58217, reply #11 of 13)

Because the ratio of egg is so high compared to the amount of sugar it will take that long to get any air into the eggs, try it, you'll see what I found to be true, after 10 minutes its hardly thickened at all.

Biscuite a Rheims ( pink cookies for dipping in champagne) are the same, they take forever to get air into the eggs because of the amount of sugar vs eggs.

Regards, Gerard

Art_Pollard's picture

(post #58217, reply #12 of 13)

Hmmm... My message yesterday didn't show up.

Anyways, I made Gerard's chocolate cake the other day and friends of mine _raved_ about it. I used Nestle Gabralter chocolate for the cake. (Real rich and cocoa-y.) I then used Van Leer's Ardsley for the Ganache. (A real smooth milk chocolate of superior quality.)

It really was good.

One question though Gerard. What is the difference in texture created by whipping the eggs for so long? What would the cake be like if the eggs were just used compared to being whipped for 20 minutes. (Just wondering as this is a technique I haven't seen before.)


Gerard's picture

(post #58217, reply #13 of 13)


The same question re' the eggs occurs to me every time I make it, I cut EVERY corner I can and I toss this one around, so I think the eggs do need to be whipped and it just takes that long because of the low ratio of sugar vs egg.
If it was a typical genoise ratio of sugar/egg it would whip to full volume in a few minutes.
You might try stirring the egg/sugar sponge first over the gas flame on the stove to make the mix warm, switch over to the machine and let-ter rip.
That will reduce the time on the machine.
I start the eggs first, it takes me 20 minutes to get all the pans Yeh thats the ticket.!

Cheers, Gerard