Chocolate Cake
- 50 min
- Serves 8
- 7 ingredients
15 minutes to prep, 35 to cook. A rich, ultra‑simple chocolate cake that balances the deep flavor of dark chocolate with the sweet creaminess of milk chocolate. The buttery batter yields a moist, tender crumb that can be enjoyed molten straight from the oven or chilled for a firmer slice.
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Method
Melt the dark and milk chocolates together with the butter over low heat, stirring until smooth.
In a separate bowl, whisk the eggs with the granulated sugar and a pinch of fleur de sel until the mixture is pale and slightly thickened.
Combine the chocolate‑butter mixture with the egg mixture and stir until the batter is smooth and glossy.
Fold in the sifted flour until just incorporated, being careful not to over‑mix.
Pour the batter into a greased and lined baking pan, smoothing the top with a spatula.
Bake at 300°F for 30–40 minutes, checking for doneness by inserting a toothpick into the center; it should come out with a few moist crumbs.
Allow the cake to cool briefly in the pan, then remove it. Serve warm for a molten center, or wrap and refrigerate overnight for a firmer slice.
Tips while you cook
- Melt chocolates gently
- Use low heat and stir continuously while melting the chocolates with butter.
- Whisk until pale
- Whisk the eggs with sugar and fleur de sel until the mixture becomes pale and slightly thickened.
- Fold flour carefully
- Fold the sifted flour into the batter just until incorporated.
- Check doneness with a toothpick
- Insert a toothpick into the center after 30 minutes.
Notes from ReelsMeals, based on this recipe's ingredients, times and method. They are not the creator's instructions.
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The recipe comes from Juliette Henry’s Instagram reel. ReelsMeals wrote it down from the caption and the voiceover. Check the original if something looks off, and for anything about allergens.
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