This delicious and easy bittersweet chocolate cake is rich, fudgy, and perfect for any occasion. With a crisp, crackly top and a melt-in-your-mouth center, it’s a chocolate lover’s dream. Made with simple pantry ingredients, it’s a quick dessert that pairs beautifully with whipped cream, ice cream, or fresh berries for an indulgent treat!
Ingredients Needed
- 210g unsalted butter, plus extra for greasing
- 200g bittersweet chocolate (70% cocoa solids), broken into pieces
- 200g caster sugar
- 4 large eggs, lightly beaten
- ½ teaspoon instant coffee granules (e.g., Nescafé)
- ½ teaspoon sea salt
- 35g plain flour, plus extra for dusting the tin
- Sweetened whipped cream, vanilla ice cream, or crème fraîche, for serving
How To Make Bittersweet Chocolate Cake
- Preheat the oven & prepare the tin: Preheat the oven to 180°C (160°C fan) / Gas Mark 4. Grease and flour an 20cm (8-inch) springform tin, tapping out any excess flour.
- Melt the chocolate & butter: Place a heatproof bowl over a saucepan of simmering water (without letting the water touch the bowl). Add the butter and chocolate, stirring occasionally, until smooth. Remove from heat and set aside to cool slightly.
- Mix in the sugar & eggs: Whisk the caster sugar into the melted chocolate mixture. Then, gradually whisk in the beaten eggs, instant coffee, and salt until the mixture is smooth and fully combined.
- Fold in the flour: Sprinkle the flour over the mixture and gently fold it in using a rubber spatula until fully incorporated.
- Bake the cake: Pour the batter into the prepared tin and place it on a baking tray. Bake for 30–40 minutes, until the top puffs up and cracks slightly. The cake should not wobble when you jiggle the tin, but a skewer inserted won’t come out clean.
- Cool & serve: Remove the cake from the oven and let it cool completely in the tin—it will deflate slightly as it cools. Run a knife around the edge before removing the sides of the tin. Slice and serve warm or at room temperature with whipped cream, ice cream, or crème fraîche.
Recipe Tips
- Use Quality Chocolate: Opt for high-quality bittersweet chocolate with at least 70% cocoa content for a rich flavor.
- Room Temperature Ingredients: Ensure eggs and butter are at room temperature to achieve a smooth batter.
- Proper Melting Technique: Melt chocolate and butter over simmering water, stirring gently to prevent scorching.
- Gentle Folding: When incorporating flour, fold it in gently to maintain the cake’s tender texture.
- Avoid Overbaking: Bake until the top is set but the center remains slightly soft; it will firm up as it cools.
How To Store Leftovers
- Refrigerate: Wrap leftover bittersweet chocolate cake tightly in cling film or place it in an airtight container before refrigerating. It will stay fresh for up to 4 days.
- Freeze: Wrap leftover bittersweet chocolate cake securely in cling film and then in aluminium foil to prevent freezer burn. Freeze for up to 2 months. To serve, thaw the cake overnight in the refrigerator before bringing it to room temperature.
Nutrition Facts
Serving Size: 1 slice (1/8 of cake)
- Calories: 469
- Total Fat: 32g
- Saturated Fat: 19g
- Cholesterol: 172mg
- Sodium: 204mg
- Potassium: 0mg
- Total Carbohydrate: 44g
- Dietary Fiber: 3g
- Sugars: 37g
- Protein: 5g
Try More Recipes:
- Barefoot Contessa Chocolate Ganache Cake
- Barefoot Contessa Chocolate Espresso Cake
- Barefoot Contessa Beatty’s Chocolate Cake
- Barefoot Contessa Coconut Cake
Barefoot Contessa Bittersweet Chocolate Cake
Description
This delicious and easy bittersweet chocolate cake is rich, fudgy, and perfect for any occasion. With a crisp, crackly top and a melt-in-your-mouth center, it’s a chocolate lover’s dream. Made with simple pantry ingredients, it’s a quick dessert that pairs beautifully with whipped cream, ice cream, or fresh berries for an indulgent treat!
Ingredients
Instructions
- Preheat the oven & prepare the tin: Preheat the oven to 180°C (160°C fan) / Gas Mark 4. Grease and flour an 20cm (8-inch) springform tin, tapping out any excess flour.
- Melt the chocolate & butter: Place a heatproof bowl over a saucepan of simmering water (without letting the water touch the bowl). Add the butter and chocolate, stirring occasionally, until smooth. Remove from heat and set aside to cool slightly.
- Mix in the sugar & eggs: Whisk the caster sugar into the melted chocolate mixture. Then, gradually whisk in the beaten eggs, instant coffee, and salt until the mixture is smooth and fully combined.
- Fold in the flour: Sprinkle the flour over the mixture and gently fold it in using a rubber spatula until fully incorporated.
- Bake the cake: Pour the batter into the prepared tin and place it on a baking tray. Bake for 30–40 minutes, until the top puffs up and cracks slightly. The cake should not wobble when you jiggle the tin, but a skewer inserted won’t come out clean.
- Cool & serve: Remove the cake from the oven and let it cool completely in the tin—it will deflate slightly as it cools. Run a knife around the edge before removing the sides of the tin. Slice and serve warm or at room temperature with whipped cream, ice cream, or crème fraîche.
Notes
- Use Quality Chocolate: Opt for high-quality bittersweet chocolate with at least 70% cocoa content for a rich flavor.
- Room Temperature Ingredients: Ensure eggs and butter are at room temperature to achieve a smooth batter.
- Proper Melting Technique: Melt chocolate and butter over simmering water, stirring gently to prevent scorching.
- Gentle Folding: When incorporating flour, fold it in gently to maintain the cake’s tender texture.
- Avoid Overbaking: Bake until the top is set but the center remains slightly soft; it will firm up as it cools.
Barefoot Contessa Bittersweet Chocolate Cake