Show Subscription Form

Rich Chocolate Cake Recipe
Rich Chocolate Cake Recipe photo by Taste of Home

Rich Chocolate Cake Recipe

Read Reviews
4.5 10
Publisher Photo
For Valentine's Day and other special occasions, I treat my sweeties to this fudgy cake. Even a small slice satisfies the biggest chocolate craving.
TOTAL TIME: Prep: 35 min. + chilling Bake: 45 min. + cooling
MAKES:12-16 servings
TOTAL TIME: Prep: 35 min. + chilling Bake: 45 min. + cooling
MAKES: 12-16 servings


  • 2-2/3 cups (16 ounces) semisweet chocolate chips
  • 1 cup butter, softened
  • 1 cup half-and-half cream
  • 1 cup sugar
  • 8 eggs
  • 2 tablespoons vanilla extract
  • GLAZE:
  • 1 cup (6 ounces) semisweet chocolate chips
  • 3 tablespoons half-and-half cream
  • 2 tablespoons butter, softened
  • 2 tablespoons corn syrup
  • Fresh raspberries and fresh mint, optional

Nutritional Facts

1 serving (1 piece) equals 417 calories, 29 g fat (17 g saturated fat), 150 mg cholesterol, 178 mg sodium, 40 g carbohydrate, 2 g fiber, 5 g protein.


  1. Preheat oven to 350°. Grease a 10-in. springform pan and wrap bottom of pan with heavy-duty foil; set aside.
  2. In a large saucepan, combine chips, butter, cream and sugar; cook over low heat until chocolate is melted, stirring occasionally. Remove from heat; stir until smooth. Pour into a large bowl; cool.
  3. In another large bowl, beat eggs on high 3 minutes or until light and fluffy. Beat into chocolate mixture, a third at a time, until well blended. Stir in vanilla.
  4. Pour into prepared pan; place on a baking sheet. Bake 45-50 minutes or until a toothpick inserted near the center comes out with moist crumbs (top will crack). Cool on a wire rack (cake will settle). Cover and chill 1 hour. Run a knife around edge of pan before removing sides.
  5. For glaze, in a large saucepan, combine chips, cream, butter and corn syrup; cook over low heat until chocolate is melted; stirring occasionally. Remove from the heat; stir until smooth.
  6. Spread enough of the glaze over top and sides of cake to cover. Chill 10 minutes. Repeat with remaining glaze. Chill overnight. Serve with raspberries and mint if desired. Refrigerate leftovers. Yield: 12-16 servings.
Editor's Note: The amount of vanilla called for in the recipe is correct.
Originally published as Rich Chocolate Cake in Country Woman January/February 2002, p29

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.

Reviews for Rich Chocolate Cake

5 Star
4 Star
3 Star
2 Star
1 Star
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
Reviewed Dec. 13, 2013

"This cake is everyone's favorite dessert in my family! I added 10 min. to the baking time though."

Reviewed Sep. 9, 2012

"DELICIOUS! I made this for my mother's birthday and we all loved it! The recipe was amazing and so simple. The cake had an almost cheesecake like texture and taste. I will definitely be making it again and I might even put a graham cracker crust in the next one just to see. I will definitely be recommending this cake to lots of people including my friends that can't have gluten! YUMMY!"

Reviewed Feb. 15, 2012

"Made this for our Valentine's Dinner, nothing but kudos for the taste, texture, and overall appearance. Served it with Strawberries and a real whipped cream!! Yummy! Well worth the time spent making this decadent desert!!"

Reviewed Mar. 15, 2011

"extremely rich cake. Very good. I thought a little too much vanilla was used and by placing it on the baking sheet it was a little too gooey in the middle maybe next time i will cut the vanilla in half and take away the baking sheet half way through"

Reviewed Jan. 17, 2011

"My girlfriends always suggest that I make this cake when they come over or for when we together. Very rich and addicting!"

Loading Image