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Rich Chocolate Cake

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

Ingredients

  • 2-2/3 cups 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 semisweet chocolate chips
  • 3 tablespoons half-and-half cream
  • 2 tablespoons butter, softened
  • 2 tablespoons corn syrup
  • Fresh raspberries and fresh mint, optional

Directions

  • Preheat oven to 350°. Grease a 10-in. springform pan and wrap bottom of pan with heavy-duty foil; set aside.
  • 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.
  • 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.
  • Pour into prepared pan; place on a baking sheet. Bake 45-50 minutes or until a toothpick inserted in 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.
  • 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.
  • 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.
Editor's Note: The amount of vanilla called for in the recipe is correct.
Nutrition Facts
1 piece: 417 calories, 29g fat (17g saturated fat), 150mg cholesterol, 178mg sodium, 40g carbohydrate (36g sugars, 2g fiber), 5g protein.
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Reviews

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Average Rating:
  • sherrigs
    Dec 13, 2013

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

  • ralnajjar
    Apr 29, 2013

    No comment left

  • Spiffy64
    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!

  • Washlady
    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!!

  • Khasaundra
    Nov 28, 2011

    No comment left

  • KPeralta
    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

  • jobr0501
    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!

  • Rossina
    Jun 2, 2010

    Delicius recipe

  • susany
    Feb 1, 2010

    I followed recipe to the tee and it fell completely flat as a pancake. There was no taste to it either. Will not try again. I do not want to take a chance in wasting that many eggs.

  • redneckgal
    Jun 29, 2009

    glad the comments mentioned "flourless cake" cause that was my first thought...hmmm..must be missing some ingredients. Can't wait to try it now...love chocolate!