Skill Level: Beginner
Total Time 40 minutes


  • 1 cup Unsalted butter
  • 12 oz. Bittersweet baking chocolate, 70% cacao if possible
  • 1 1/3 cups Granulated sugar
  • 1 oz. Pure vanilla extract
  • 8 each Egg yolks
  • 2/3 cup Cocoa powder
  • 1 tsp. Baking powder
  • ¼ tsp. Table salt


  • Using a double broiling method, melt butter and chocolate on low heat, set aside to cool.
  • Using a balloon whisk, whisk sugar and vanilla into chocolate mixture.
  • Add eggs slowly, one at a time, and whisk with each egg addition. Avoid over mixing the batter.
  • Whisk in cocoa powder, salt, and baking powder.
  • Place mixture in a greased (oil works well), parchment paper lined sheet pan and bake at 325F for 10-15 minutes in steamy oven (you may want to place a pan of hot water into the oven while the cake is baking).
  • Insert toothpick, cake should come out semi-clean.
  • Cool on rack and wrap and refrigerate. Serves 8-12. Enjoy with berries and whipped cream.


Servings: 8-12
Serving Size: 2 oz.
Nutrition Information: This cake is rich and delicious; however, a little bit goes a long way. Savor every bite and be sure to use a high quality chocolate. Gluten-free, dairy free (does contain butter), nut free.