Chocolate Cake

Get the full recipe and enjoy unlimited access to thousands of recipes and videos from the greatest chefs by subscribing to the All My Chefs premium access.
Ingredients (2 people)

Making the batter

  • 4 1/2 ounces eggs (125 g)
  • 12 3/4 ounces granulated sugar (360 g)
  • 5 ounces peanut oil (140 g)
  • 3 ounces bitter cocoa powder (85 g)
  • 7 ounces all-purpose flour (200 g)
  • 1/4 ounce baking powder (7 g)
  • 4 1/2 ounces double cream (125 g)
  • 1 cup whole milk (24 cl)


Step 1: Making the batter

Sift together flour, cocoa, and baking powder. Pre-heat the convection oven to 390°F (200°C).

Beat the eggs together with sugar and oil. Add the flour mixture a little at a time, followed by the double cream, adding the milk last. Stir until the batter is evenly mixed, without over-mixing.

Step 2: Baking the cake

Grease the pans with butter. Fill each pan half-full, making sure the batter is evenly distributed. Place in the oven: start by baking for 10 minutes at 390°F (200°C), reduce heat to 300°F (150°C) and bake for 90 minutes.

Insert the tip of a knife to check doneness. The blade should come out clean. Otherwise, extend baking time.

Turn the cakes out onto a rack. Cover with plastic wrap once the loaves have cooled completely.

This recipe was originally published in "Alain Ducasse’s Desserts and Pastries" (Éditions Alain Ducasse). See all credits

This recipe is reserved for the Premium subscribers

Get the full recipe and enjoy unlimited access to 1,000 recipes from the greatest chefs, starting from just 1$

Logo all my chef
Subscribe now

Cancel anytime

Already registered? LOG IN

All My Chefs suggests