8 servings (serving size: 1 wedge)

Choose a premium chocolate bar for this simple one-layer cake. Make up to one day ahead, and store in an airtight container.

How to Make It

Step 1

Preheat oven to 350°.

Step 2

Coat 1 (9-inch) round cake pan with cooking spray; dust with 2 teaspoons flour.

Step 3

Weigh or lightly spoon 3 ounces flour into dry measuring cups; level with a knife. Combine flour and baking powder in a bowl; stir with a whisk. Place 1/2 cup sugar and 1/4 cup butter in a large bowl; beat with a mixer at medium speed until well blended (about 5 minutes). Add egg; mix well. Add flour mixture to sugar mixture alternately with milk, beginning and ending with flour mixture. Stir in vanilla.

Step 4

Beat egg whites with a mixer at high speed until foamy using clean, dry beaters. Gradually add 3 tablespoons sugar, beating until stiff peaks form. Gently fold half of egg white mixture into flour mixture; fold in remaining egg white mixture. Grate 1/2 ounce chocolate; fold grated chocolate into batter. Pour batter into prepared pan. Bake at 350° for 23 minutes or until a wooden pick inserted near center comes out clean. Cool in pan 10 minutes. Remove from pan; cool completely on a wire rack.

Step 5

Chop the remaining 2 ounces chocolate. Combine chopped chocolate and 1 tablespoon butter in a microwave-safe bowl. Microwave at MEDIUM 1 minute or until chocolate melts, stirring every 15 seconds. Spread chocolate mixture over top of cake; sprinkle evenly with sea salt. Cut into 8 wedges.

Ratings & Reviews

kerrylaughs's Review

December 25, 2013
It was not terrible. But it was probably close to the worst cake I've made from a cooking light cake recipe. I would agree it was pretty floury. Also, I thought the salt on the cake was very over powering. I'll definitley NOT make this again, when there are so many good cakes out there..

ajknightfan's Review

September 22, 2013
A little work intensive but a nice result. I had to cook mine longer than the 23 minutes, so make sure to test the middle.

Lindeza's Review

February 04, 2011
This cake has become my go-to recipe for simple and fancy occasions. It is always met with rave reviews and I often receive requests for it. A great tasting and shockingly simple recipe. I make it exactly like it is and serve it with everything from roast to thai. Enjoy.

spopp21's Review

December 21, 2010
Fabulous dessert, very light and flavorful. I followed the recipe and found the preparations exceptionally easy. I've used this recipe for Thanksgiving and Christmas. It's a holiday favorite!

EllenDeller's Review

December 10, 2009
We loved this cake! I used just 2 TB brown sugar in the egg white and a very dark, even smoky, bittersweet chocolate. The cake has a great crumbly texture and a very adult strong chocolate flavor. It's like something you'd get in a good Italian restaurant. The coarse salt (and it needs to be a coarse salt) on top is a great touch and next time I might add just a wee bit more.

whitebird's Review

December 03, 2009
My daughter made this for Thanksgiving. I love chocolate but thought the cake was blah and the ganache was just ok. The leftovers were still on the counter 5 days after Thanksgiving. Not a winner at our house.

Snoochee's Review

November 26, 2009
Very easy and tasty! I didn't think this tasted floury as other reviews have stated, but I don't think I will go through the expense of buying cake flour the next time I make this; I will just use all purpose. Make sure you use coarse grained salt. The sea salt that I had on hand was fine grained and just disappeared into the chocolate.

swimkev's Review

November 25, 2009
I made this for a Thanksgiving dinner and it is a very pretty cake. I doubled the amount of vanilla after reading that the cake can taste a bit floury. Next time I will add another oz of chocolate to the frosting just to have a little more. Easily get 10 servings out of this.

Jessie123's Review

November 15, 2009
This was an interesting cake with the salt. It was really good and everyone really liked it. I followed the recipe exactly and will be making it again. I gave it 4 stars instead of 5 because like a lot of light cakes it was a little floury to me but still yummy.

SmithDJanet's Review

November 01, 2009
This is an excellent recipe. The cake is moist and the salt adds an unusual flavor that my family really enjoyed. It was easy to make and I will definately make it again. I didin't change anything.