Fudgy Chocolate Cake That's Rich Enough to Skip the Frosting
This one-bowl fudgy chocolate cake is so rich and dense you'll never miss the frosting. Made with simple ingredients and topped with flaky salt, it's the perfect dessert for any occasion.
Equipment
- 8-inch round cake pan
- Parchment Paper
- Medium saucepan
- Large Mixing Bowl
- Whisk
- Rubber Spatula
Ingredients
- 1/2 cup unsalted butter (1 stick)
- 6 oz dark chocolate (60-70% cacao), finely chopped
- 1 cup granulated sugar
- 2 large eggs, at room temperature
- 1/4 cup natural unsweetened cocoa powder
- 1/2 cup all-purpose flour
- 1/4 teaspoon flaky sea salt (plus more for finishing)
Instructions
- Preheat your oven to 325°F. Line the bottom of an 8-inch round cake pan with parchment and butter the sides.
- In a medium saucepan over low heat, melt the butter and chopped dark chocolate together, stirring frequently until smooth. Remove from heat and let it cool for 2 minutes.
- Add the sugar to the warm chocolate mixture and whisk until combined. It will look slightly grainy.
- Whisk in the eggs one at a time, beating vigorously after each until the batter is glossy and thick.
- Sift the flour, cocoa powder, and salt over the batter. Fold gently with a rubber spatula until just combined.
- Pour the batter into the prepared pan and smooth the top. Bake for 30-35 minutes, until a toothpick inserted into the center comes out with a few moist crumbs attached (not wet batter).
- Let the cake cool in the pan for 10 minutes, then run a knife around the edge and invert onto a cooling rack. Sprinkle with flaky salt while still warm. Cool completely before slicing.
Notes
Make-Ahead: This cake is better on day two. Wrap tightly in plastic once cool; keeps at room temp for 3 days, fridge for 5, or freeze for up to 3 months. Reheat slices for 10-15 seconds in the microwave.
Tips: Don't overbake – the toothpick should have moist crumbs. Use room temperature eggs to avoid seizing the chocolate. Let the cake cool completely before slicing.
Variations: Gluten-free: use 1-to-1 gluten-free flour. Dairy-free: use vegan butter and dairy-free chocolate. Spicy: add 1/2 tsp cinnamon and a pinch of cayenne.