Chocolate Cake (4)

  • Preparation 25 MIN
    Cooking 1 H 15 MIN
  • Servings 8



  1. With the rack in the middle position, preheat the oven to 180 °C (350 °F). Butter and flour a 23-cm (9-inch) springform pan and line the bottom with parchment paper.
  2. In a bowl, sift together the flour, cocoa powder, baking soda and salt.
  3. In another bowl with an electric mixer, cream the butter for a few seconds. Gradually add the sugar, beating until the mixture is light and fluffy, about 3 to 4 minutes. Add the eggs, one at a time, beating until smooth, about 2 minutes. Add the vanilla. At low speed, add the dry ingredients alternately with the milk.
  4. Pour the batter into the prepared pan. Bake for about 1 hour and 15 minutes or until a toothpick inserted in the centre of the cake comes out clean.
  5. Cool for 10 minutes, unmould and let cool on a wire rack. 



The ideal butter is neither too hard nor too soft.

Step 1

It is important to use a springform pan. The side of a regular cake pan is not high enough to contain all the batter. Want to change pan? See the note below.

Change the presentation!

The batter can also be baked in two 20-cm (8-inch) cake pans for about 30 to 35 minutes or in a 33 x 23-cm (13 x 9-inch) rectangular cake pan for about 25 to 30 minutes.

To frost the cake, you can use a buttercream, a chocolate ganache, an Italian meringue frosting or this quick frosting. To prepare it, simply beat 250 ml (1 cup) of softened unsalted butter, 250 ml (1 cup) of icing sugar and 60 ml (1/4 cup) of cocoa powder with an electric mixer

Healthy Pick

Recipes with the \"Healthy Pick\" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.