Most of us can agree on one thing: chocolate cake is always a good idea. This chocolate fondant cake recipe — a version of Gâteau au Chocolat Fondant de Nathalie, adapted from Trish Deseine’s Je veux du chocolat! — is rich, moist and deeply chocolatey, with a soft, almost molten centre. It’s simple enough for a weekend bake with the kids, yet special enough for a birthday or family celebration.
One handy tip: this cake actually tastes even better the day after baking, so it’s a great one to make ahead if you’re planning for a gathering.
Ingredients
- 200g best-quality dark chocolate
- 1 tablespoon double-strength espresso or 1 teaspoon instant espresso powder (optional)
- 200g best-quality unsalted butter, cut into ½-inch cubes
- 250g sugar
- 5 large eggs
- 1 tablespoon all-purpose flour
- To serve: dust with icing sugar, drizzle with melted chocolate, or top with freshly whipped cream
Method
1. Preheat the oven to 190°C. Butter and flour an 8-inch round cake pan, or use a springform tin so you don’t have to turn the cake out.
2. Finely chop the chocolate and place it in a double boiler (or a microwave-safe bowl) with the coffee, if using. Melt gently, stirring regularly — every 30 seconds if using a microwave. Once the chocolate has melted, add the butter and stir until melted through.
3. Add the sugar to the chocolate-butter mixture and mix well. Set aside to cool for a few moments. Add the eggs one at a time, beating well with a wooden spoon after each addition, then stir in the flour. The batter should be smooth and dark. If it looks grainy or fat is floating on the surface, switch to a whisk and beat lightly until smooth.
4. Pour the batter into the prepared cake pan and bake for 20 to 25 minutes, until the centre barely trembles when the pan is gently shaken (the middle should stay very moist) and the top looks a little crackly.
5. Let the cake cool completely in the tin before turning it out. Turn it so the crackly side faces upward, and serve at room temperature.
Frequently Asked Questions
Can I make this chocolate fondant cake ahead of time?
Yes — in fact, it’s even better made the day before. Let it cool fully, cover, and store at room temperature until ready to serve.
Can I freeze chocolate fondant cake?
This type of dense, moist cake generally freezes well once fully cooled. Wrap tightly and store in an airtight container, then thaw at room temperature before serving.
What’s the best way to serve it?
A light dusting of icing sugar, a drizzle of melted chocolate, or a spoonful of freshly whipped cream all work beautifully alongside the rich chocolate flavour.
Why is the centre still soft after baking?
That’s exactly how it should be — this is a fondant-style cake, meaning the middle stays deliciously moist and slightly gooey rather than fully set like a sponge.
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