All-Chocolate Cake

Ingredients

• 4 units eggs (medium eggs, at room temperature)
• 1 pinch salt (to enhance flavor)
• 100 g granulated sugar (granulated)
• 1 packet vanilla sugar (about 8 g)
• 12 g butter (unsalted butter)
• 11 g baking powder (baking powder)
• 100 g type 45 flour (all-purpose flour)
• 200 g baking chocolate (52% cocoa)
• 80 ml heavy cream (whole cream 30%)
• 1-2 tablespoons spread (optional) (for extra flavor, optional)
• 10 g white chocolate (for decoration, optional)
• few grams butter or oil for greasing the pan (lightly butter the pan)
• 1 sheet parchment paper (for the pan bottom)

Instructions

1. Prepare the ingredients and equipment

   Gather all ingredients, preheat the oven to 180°C fan‑forced and prepare the pan.

   Time: PT5M

2. Melt the chocolate and butter

   Place the chocolate and butter in the bain‑marie bowl and stir gently until completely melted.

   Time: PT5M

3. Add salt, vanilla sugar and granulated sugar

   Incorporate a pinch of salt, the packet of vanilla sugar and the granulated sugar into the melted mixture, then stir until fully dissolved.

   Time: PT2M

4. Incorporate the eggs

   Pour the four eggs at once into the mixture and whisk until a homogeneous batter forms.

   Time: PT3M

5. Sift flour and baking powder, then fold in

   Sift the flour and baking powder together, then add them to the batter, folding gently with a spatula.

   Time: PT3M

6. Prepare the pan

   Lightly butter a 22 cm pan, place a sheet of parchment paper on the bottom and lightly dust the sides with flour.

   Time: PT2M

7. Pour the batter and bake

   Pour the batter into the prepared pan and bake for 30 to 35 minutes.

   Time: PT32M

   Temperature: 180°C

8. Cool the cake

   Let the cake warm in the pan for 10 minutes, then unmold onto a rack to cool completely.

   Time: PT10M

9. Prepare the ganache

   Heat the cream until it simmers, pour it over the chopped chocolate, then stir until a smooth, glossy ganache forms.

   Time: PT5M

10. Add the spread (optional)

    Fold 1 to 2 tablespoons of spread into the ganache and mix.

    Time: PT2M

11. Glaze the cake

    Pour the ganache over the cooled cake and spread evenly over the top and sides with a spatula.

    Time: PT5M

12. Rest before serving

    Let the ganache set slightly (about 10 minutes) before serving the cake.

    Time: PT10M

Nutrition Facts

Calories

290

Protein

5 g

Carbohydrates

34 g

Fat

22 g

Fiber

1.5 g

Ingredient Substitutions

• Instead of granulated sugar: white sugar
• Instead of vanilla sugar: vanilla extract
• Instead of butter: margarine
• Instead of baking powder: baking soda + cream of tartar
• Instead of type 45 flour: all-purpose flour
• Instead of baking chocolate: 60% dark chocolate
• Instead of heavy cream: whole milk
• Instead of spread (optional): Nutella
• Instead of butter or oil for greasing the pan: vegetable oil

Equipment Needed

• bain‑marie (pot + bowl)
• mixing bowl
• whisk or spatula
• sieve (optional)
• kitchen scale
• 22 cm round cake pan
• parchment paper (optional)
• oven
• saucepan for ganache
• silicone spatula (optional)
• cooling rack (optional)

Critical Steps — Do Not Skip

• Melt the chocolate and butter
• Incorporate the eggs
• Baking
• Prepare the ganache
• Glaze the cake with the ganache

Chef Tips from the Video

• Use high‑quality chocolate (at least 50% cocoa) for an intense flavor.
• Allow the cake to warm slightly before glazing so the ganache spreads easily.
• For an even softer texture, replace 20 g of flour with almond flour.

Troubleshooting

Storage

Refrigerator: Store the cake covered in an airtight container in the refrigerator for 3 to 4 days.

Freezer: Wrap the cake tightly; it keeps up to 2 months.

Room temperature: At room temperature, the cake keeps 1 day, especially if the ganache contains cream.

Make-Ahead Tips

• Prepare the ganache the day before and gently reheat before glazing.
• The cake can be baked ahead, stored in the refrigerator, and gently reheated before serving.