A rich French chocolate gâteau — a moist, fudgy chocolate sponge that's simple to make and endlessly versatile. Lovely on its own or dressed up for a party.
This classic chocolate gâteau is wonderfully simple yet deeply satisfying — a rich, moist all-in-one chocolate sponge that's perfect plain or dressed up with a glossy ganache. A reliable, crowd-pleasing cake for any occasion.
Prep 20 min
Cook 55 min
Total 75 min
Easy
- 250g Plain Chocolate
- 175g Butter
- 2 tablespoons Milk
- 5 Eggs
- 175g Granulated Sugar
- 125g Flour
Tags:
Cake Chocolate Desert PuddingVideo
Preparation
- Preheat the oven to 180°C/350°F/Gas 4 and grease and line the base of an 8in round springform tin with baking parchment.
- Break the chocolate into a heatproof bowl set over a pan of gently simmering water and stir until melted (or melt in the microwave for 2–3 minutes, stirring occasionally).
- Cream the butter and sugar in a mixing bowl with a wooden spoon until light and fluffy, then gradually beat in the eggs, adding a little flour if it starts to curdle. Fold in the remaining flour with the cooled melted chocolate and milk, and mix until smooth.
- Spread into the tin and bake for 50–55 minutes, until firm in the centre and a skewer comes out clean. Cool for 10 minutes, then turn out and cool completely.
Tips from the ZestyPlate Kitchen
- Let the melted chocolate cool slightly before folding in so it doesn't seize the batter.
- Add a spoonful of flour with the eggs if the mixture looks like it's curdling.
- Don't overbake — a skewer with a few moist crumbs means a moist cake.
- Cool fully before icing so the topping doesn't slide off.
Frequently Asked Questions
Yes — split the cooled cake and fill with cream, ganache or jam for a proper layered gâteau.
Don't overbake, and store it well wrapped; chocolate cakes keep beautifully for a few days.
Yes — freeze the un-iced sponge well wrapped for up to a couple of months.
