Bittersweet Chocolate Cake – a delicious recipe with bittersweet, unsalted butter, all-purpose, baking powder, salt, eggs. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Position rack in middle of oven. Preheat oven to 350u00b0 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.
766
kcal
Calories
43
g
Fat
90
g
Carbs
17
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 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, and more.
Yes, Bittersweet Chocolate Cake falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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