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Photo: Maria Robledo Photo by: Photo: Maria Robledo

Bittersweet Chocolate Cake

Real Simple JANUARY 2005

  • Yield: Makes one 8-inch cake (8 servings)


  • 8 ounces bittersweet or semisweet chocolate (at least 70 percent cocoa), coarsely chopped
  • 6 tablespoons unsalted butter (3/4 stick)
  • 2/3 cup all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 1/2 cup sugar
  • 1 to 2 teaspoons cocoa powder (preferably infused with a vanilla bean)


Position rack in middle of oven. Preheat oven to 350° F. Rub the inside of an 8-inch cake pan or springform pan with butter. Swirl flour around to coat the pan, then tap out the excess. Combine the chocolate and butter in the top of a double boiler over simmering water. Stir occasionally until the chocolate is melted. Set aside to cool. Meanwhile, sift the flour, baking powder, and salt into a bowl. Whisk together and set aside. Combine the eggs and vanilla extract in a large bowl, then whisk until foamy. Add the sugar and whisk about 1 minute or until light and frothy. Blend in the chocolate mixture. Add the flour mixture in 2 batches, whisking to blend completely each time. Pour the batter into the prepared pan. Bake 22 to 25 minutes or until a skewer inserted 1 inch from the edge comes out clean. (When the skewer is inserted in the center, a bit of moist batter should cling to it.) Cool the cake on a rack for 10 minutes, then invert onto a plate. Invert back onto rack so the shiny side is up. Cool the cake completely before sliding it onto a serving plate. Sift the cocoa over the top.

Nutritional Information

Amount per serving
  • Calcium: 30.91mg
  • Calories: 403.09
  • Calories from fat: 68.05428068%
  • Carbohydrate: 35.17g
  • Cholesterol: 98.59mg
  • Fat: 30.79g
  • Fiber: 2.42g
  • Iron: 1.53mg
  • Protein: 4.93mg
  • Saturated fat: 17.43g
  • Sodium: 123.36mg

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Bittersweet Chocolate Cake Recipe