Hello! I’m Cassandre, and today on Caramel Loafing, I’m sharing a French dessert that’s effortlessly elegant and decadently delicious: the Gâteau au Chocolat — also known as the French Classic Chocolate Cake.
Who says only innovative desserts deserve attention? Sometimes, it’s the old-school, minimal-ingredient recipes that win us over with pure flavor and simplicity. And Gâteau au Chocolat is exactly that kind of timeless classic.
This cake is made with just five or six common ingredients, all mixed in a single bowl. No fuss, no mixer, no fancy tools—just melt, stir, bake, and voilà. The result is a show-stopping chocolate cake that feels fancy, yet couldn’t be easier to make.
French Classic Chocolate Cake has a slightly crisp and airy edge, with a soft, moist, almost custard-like center. Even if you're not a serious chocolate lover (like me!), you’ll be surprised by how much you love it. It’s somewhat similar to a molten lava cake in ingredients, but the texture is smoother and more unified, baked in a larger pan without the gooey center—just deeply moist and melty all the way through.
In short, it’s simple, elegant, refined, and completely effortless.
This recipe is inspired by French pastry legend Pierre Hermé, with a few small adjustments to simplify the process. What’s interesting is that we’ve tested different oven temperatures and baking times, and the result always turns out delicious—proof that this recipe brings out the very best in chocolate, no matter what. If you love chocolate, this cake is a must.
If you enjoy this classic French chocolate cake, you’ll probably love our molten chocolate cake as well. Both use similar ingredients and techniques.
Also worth trying: the classic American brownie, which many people compare with this cake.
For something lighter, try our traditional French chocolate mousse too!
French Classic Chocolate Cake (Gâteau au Chocolat) Recipe
Ingredients
Pan size: 15cm (6-inch) round cake pan
Yields: 5–6 servings
- 70% dark chocolate – 125g (4.4 oz)
- Unsalted butter – 125g (4.4 oz), diced
- Granulated sugar – 100g (3.5 oz) (can substitute with brown sugar or raw sugar)
- Eggs – 2 medium (about 100g / 3.5 oz total), at room temperature
- All-purpose flour – 35g (1.2 oz)
- A pinch of salt
- *Additional softened butter and flour for greasing the pan
Want to check the nutrition info? Use our Nutrition Calculator to learn more.
Instructions
- Lightly brush the inside of the cake pan with softened butter, dust with flour, and tap out any excess. Set aside.
- Crack the eggs into a small bowl and beat until well combined.
- Chop the chocolate if using a block (skip this if using chocolate chips).
- Place the chopped chocolate and diced butter in a heatproof bowl. Set it over a small saucepan with simmering water (double boiler). Make sure the water doesn’t touch the bowl. Stir until fully melted and glossy. Alternatively, you can melt them in the microwave in short bursts.
- Add the sugar to the warm chocolate-butter mixture and stir until smooth.
- Gradually add the beaten eggs in two additions, mixing thoroughly after each one until fully incorporated. The texture should be silky and unified.
- Sift in the flour and salt. Gently fold until no dry streaks remain—do not overmix. The batter should be smooth and glossy.
- Pour the batter into the prepared pan and smooth the surface with a spatula.
- Bake in a preheated oven at 355°F (180°C) for 22–25 minutes. Allow to cool completely in the pan.
- Once the cake has set but is still slightly warm, remove it from the pan and slice to serve. It’s wonderful at room temperature or chilled. For serving ideas, dust with powdered sugar, glaze with chocolate ganache, or pair with ice cream or berry sauce.
Watch the full step-by-step video: How to Make Gâteau au Chocolat (Video Tutorial)