Bittersweet Chocolate Cake

Photo by Hector Sanchez
  • Serves 8
  • Hands-On Time
  • Total Time
  • Nutritional Information

    Nutritional Information

    Per Serving

    • Calories 403.09 calories
    • Calories 68.05 calories from fat
    • Fat 30.79 g
    • Sat Fat 17.43 g
    • Cholesterol 98.59 mg
    • Sodium 123.36 mg
    • Protein 4.93 mg
    • Carbohydrate 35.17 g
    • Fiber 2.42 g
    • Iron 1.53 mg
    • Calcium 30.91 mg


  1. 8ounces bittersweet or semisweet chocolate (at least 70 percent cocoa), coarsely chopped
  2. 6tablespoons unsalted butter (3/4 stick)
  3. 2/3cup all-purpose flour
  4. 1/2teaspoon baking powder
  5. 1/4teaspoon salt
  6. 2 large eggs
  7. 2teaspoons vanilla extract
  8. 1/2cup sugar
  9. 1 to 2 teaspoons cocoa powder (preferably infused with a vanilla bean)


  1. 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.
  2. 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.
  3. Meanwhile, sift the flour, baking powder, and salt into a bowl. Whisk together and set aside.
  4. 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.
  5. 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.