Quick Summary: French chocolate cake, also known as Parisian chocolate cake or Suzy cake (gâteau au chocolat Suzy), is a rich, moist single-layer cake made with just 5 ingredients: dark chocolate, butter, sugar, eggs, and flour. You cream the butter and sugar, beat in the eggs, fold in melted chocolate and flour, then bake at 355°F (180°C) for 25 to 30 minutes. It comes together in about an hour and serves 8.
What is French chocolate cake?
French chocolate cake is the English name for gâteau au chocolat, a family of rich, chocolate-forward cakes from France. Unlike lighter American layer cakes, these cakes are typically low, dense, and intensely chocolatey, made with a high proportion of chocolate and butter and little to no leavening.
This moist chocolate cake resembles French chocolate fondant cake, Moelleux au Chocolat, and slightly less moist Fondant au Chocolat.
The main difference is that a moelleux or fondant is built around a soft, melting center, while French chocolate cake bakes evenly into a dense, uniformly fudgy crumb from edge to edge. It also uses a touch of flour, so it holds its shape better than a true flourless fondant while staying just as rich.
What is Suzy cake?
Suzy cake (gâteau Suzy) is a rich French chocolate cake named after Suzy Palatin, a cookbook author and friend of pastry chef Pierre Hermé. Its full French name is gâteau au chocolat Suzy, and it is made with just a few basic ingredients: dark chocolate, butter, sugar, eggs, and flour.
What sets it apart is its texture. The cake bakes with a soft, almost fudgy center and a thin, crackly top, so it tastes like a cross between a chocolate cake and a fondant. Because there is no leavening or fancy technique involved, it stays flat and dense, which is exactly what gives Suzy cake its signature moist crumb.
Parisian chef Pierre Hermé, who popularized the recipe, describes it as "the best chocolate cake in the world" and "extraordinarily good and very simple to make."
Why you'll love this recipe
Here is why this French chocolate cake is worth making:
- Just 5 ingredients: dark chocolate, butter, sugar, eggs, and flour are all you need.
- A famous recipe: the celebrated Suzy cake, which Pierre Hermé called the best chocolate cake in the world.
- Rich and moist: the small amount of flour gives it a soft, almost fondant-like texture.
- Quick to make: the cake comes together in about an hour, easy enough for a weeknight.
- Naturally elegant: a simple, unfrosted French cake that looks and tastes impressive with almost no effort.
Equipment
Here are the main tools you need to make this French chocolate cake:
- 9-inch (23 cm) pie pan or springform pan (a fluted tart pan or glass-bottom springform also works)
- Parchment paper to line the base for easy removal
- An electric hand mixer or a stand mixer for creaming the butter and sugar
- Microwave or double boiler to melt the chocolate
- Silicone spatula for folding and smoothing the batter
- A wire rack for cooling the cake
Ingredients
For ingredients and detailed instructions, refer to the recipe card below.
- Dark chocolate: Use top-quality dark chocolate with 70% cacao (not chocolate chips). Avoid Dutch dark chocolate and other dark chocolate brands that contain trans fat, milk, artificial flavorings, and high amounts of sugar. Also, avoid chocolate chips, which contain stabilizers and do not melt as smoothly as a chopped baking bar.
- Butter: Opt for unsalted butter, softened at room temperature.
- Sugar: Use granulated white or caster sugar.
- Eggs: Use large eggs at room temperature.
- Flour: Stick to all-purpose flour.
How to make French chocolate cake
Step 1. Preheat the oven to 355°F (180°C). Butter a 9-inch (23-cm) pie pan, cover the bottom with parchment paper, butter the paper, and set aside (photo 1).
Step 2. Melt chocolate in the microwave or over a double boiler, set aside, and let it cool. The chocolate should be slightly warm to the touch.
Step 3. In a mixing bowl, cream butter with sugar using an electric or stand mixer until creamy and the sugar is fully incorporated. (photo 2).
Step 4. Add eggs (at room temperature) one at a time, beating for about 1 minute each. The mixture will become granular, which is all right (photo 3).
Step 5. Reduce the speed to the minimum, pour the cooled, melted chocolate into the egg mixture, and mix until incorporated.
Step 6. Keep the same low speed, add flour to the chocolate mixture, and mix until it disappears from the dough, but do not overmix. (photo 4)
Step 7. Pour batter into the prepared baking pan, smooth the top with a rubber spatula (photo 5), and bake in the preheated oven for about 25 to 30 minutes (photo 6).
Pro tip: It may happen that the top of the cake will become cracked, and the cake will not look cooked entirely in the center, which is all right.
Step 8. Check the cake's readiness: when you insert a knife into the center of the cake, some stained dough and moist crumbs will appear on the blade.
Step 9. Remove the cake from the oven, place it (still in the cake tin) on a wire rack, and let it cool.
Step 10. Once the cake has cooled to room temperature, refrigerate it for 1 to 2 hours to facilitate removal.
Step 11. Turn the cake over, remove the parchment paper, and place the cake on a plate. Let the cake come to room temperature before cutting and serving.
Expert Tips
- Use high-quality dark chocolate, 70% cacao.
- To facilitate removing the cake, bake it in a 9-inch (23-cm) springform pan. The best pans are fluted tart pans or glass-bottom springform pans. You can also use your favorite pan and precut circle cake pan liners.
- Cut the cake, wiping the knife off before each cut.
How to serve it
Serve the cake to your taste: at room temperature or completely cold. If you plan to serve it cold, leave it in the refrigerator for a few hours. However, remember to bring it to room temperature one hour before serving.
Serve it on its own, drizzle it with chocolate sauce, or accompany it with sugar-free whipped cream or ice cream.
Storing & freezing
Store your chocolate cake at room temperature for two or three days. Keep it out of sunlight and cover it with a clean tea towel, like bread.
You can freeze it well wrapped in plastic wrap, then in aluminum foil, for up to two months.
Recipe FAQ
What is French chocolate cake called?
French chocolate cake is called gâteau au chocolat. This particular version is known as Suzy cake, or gâteau au chocolat Suzy, and is sometimes called Parisian chocolate cake.
What is Suzy cake?
Suzy cake is a rich, moist French chocolate cake created by Suzy Palatin, a friend of pastry chef Pierre Hermé, who called it the best chocolate cake in the world. It uses only 5 ingredients.
Who created gateau Suzy?
Gateau Suzy was created by Suzy Palatin and popularized by the Parisian pastry chef Pierre Hermé.
Is French chocolate cake the same as fondant au chocolat?
They are similar but not identical. This cake is close to moelleux au chocolat and fondant au chocolat, though it holds its shape as a sliceable cake rather than a molten dessert.
Can you freeze French chocolate cake?
Yes. Wrap it well in plastic wrap, then aluminum foil, and freeze it for up to 2 months.
How do you unmold this chocolate cake?
Because it is made with little flour, the cake is fragile. Line the buttered pan with precut parchment circles before baking, then chill the cake for 1 to 2 hours to help it release cleanly.
Why is my Suzy cake dense?
A dense, fudgy texture is normal and intended. Suzy cake has no baking powder or baking soda, so it does not rise like a sponge cake. If it feels heavy or wet in the middle, it likely needs a few more minutes in the oven, but keep the center slightly soft for the best result.
Love French chocolate desserts! Try these next!
- Moelleux au Chocolat
- Royal Chocolate Cake Trianon
- French Chocolate Fondant Cake
- Chocolate Ganache Cake
- Chocolate Charlotte Cake
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PrintRecipe card
French Chocolate Cake (Suzy Cake)
French chocolate cake, known as Suzy cake by Pierre Herme, is a rich, soft and fluffy, and super-moist 5 ingredient chocolate cake made in one hour.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour
- Yield: 8 1x
- Category: Cakes
- Method: Baking
- Cuisine: French
Ingredients
- 8.8 oz. (250 g) dark chocolate 70%
- 1 cup + 1 ½ tablespoons (250 g) softened unsalted butter
- 1 cup (200 g) granulated sugar
- 4 large eggs, room temperature
- ½ cup + 1 tablespoons (70 g) all-purpose flour
*Don't you have the correct baking pan on hand right now? Try this simple Cake Pan Converter!
** If needed, please refer to Baking Conversion Charts.
Instructions
- Heat oven to 355°F (180°C). Butter a 9-inch/23 cm pie pan, cover the bottom with parchment paper, butter the paper, and set aside.
- Melt the dark chocolate in the microwave or in a water bath, then set it aside to cool. The chocolate should be slightly warm to the touch.
- In a bowl, whisk butter and sugar with an electric or stand mixer until creamy and the sugar is fully incorporated. Add eggs (at room temperature) one at a time, beating for about 1 minute each. The mixture will become granular: it is all right.
- Reduce the speed to the minimum, pour in the cooled, melted chocolate, and mix until incorporated. Keep the same low speed, add flour to the chocolate mixture, and mix until it disappears from the dough, but do not overmix!Â
- Pour the batter into the pan, smooth the top with a rubber spatula, and bake in the preheated oven for about 25 to 30 minutes. It may happen that the top cracks, and the cake will not look entirely cooked in the center, which is all right. Check the cake's readiness: when you insert a knife into the center of the cake, some stained dough and moist crumbs will appear on the blade.
- Take the cake out of the oven, place it (still in the cake tin) on a wire rack, and let it cool. Once the cake has cooled to room temperature, refrigerate it for 1-2 hours to facilitate removal.
- Next, turn the cake over, remove the parchment paper, and place it on a plate. Let the cake come to room temperature before cutting and serving.
Notes
- Use high-quality dark chocolate, 70% cacao.
- To facilitate removing the cake, bake it in a 9-inch (23 cm) springform pan, a fluted tart pan, or a glass bottom springform pan. Or use your favorite pan and precut circle cake pan liners.
- Serve the cake in a pan without chilling if preferred.
- Cut the cake, wiping the knife off before each cut.
Nutrition
- Serving Size: 1 slice
- Calories: 559
- Sugar: 27 g
- Sodium: 215 mg
- Fat: 41.8 g
- Saturated Fat: 25.5 g
- Carbohydrates: 44 g
- Fiber: 8.9 g
- Protein: 6.1 g
- Cholesterol: 160 mg
The nutritional information has been calculated using an online recipe nutrition calculator such as Verywellfit.com and is intended for informational purposes only. These figures should be used as a general guideline and not be construed as a guarantee.
The recipe was adapted from the original recipe for Le gâteau mi-cuit au chocolat de Suzy Palatin from https://perleensucre.com/. It was initially published on February 24, 2019. The recipe has been revised to include improved content and photos.
Katie says
I made this for the family, and it was a hit!
Irina says
Great! Thanks for letting me know, Katie!
Sally says
This cake is fabulous! So delicious, moist, and easy (thanks to your detailed instructions). A true keeper!
Irina says
Thank you very much, Sally!
Sharon says
Chocolate cake is my weakness, especially the simple ones like this because I almost always have all the ingredients right in my kitchen.
Irina says
Sure thing, Sharon! Please, enjoy the recipe.
Annissa says
This cake looks amazingly moist! Thanks so much for the tips to keep cakes moist. Wonderful recipe.
Irina says
Thanks a lot, Annissa!
Morgan says
I'd never heard of this cake before but wow. Amazing. I love how simple it is too!
Irina says
Just make and enjoy, Morgan! Thanks for visiting the blog:)
Anita says
Oh my, such a delicious chocolate cake with so little ingredients. This is definitely a keeper. 🙂
Irina says
Thank you, Anita. Just try to make it one day:)
Dannii says
This chocolate cake look so gooey and delicious. I can't wait to try it.
Irina says
Please, let me know how it went, Dannii.
Romina says
This looks super moist and delicious! One to save as I cannot wait to have a slice!
Irina says
Thank you, Romina! happy baking and enjoy!
Carrie Robinson says
This looks perfect for a chocolate lover like me! <3
Irina says
I love your comment:) Thank you, Carrie.
Julia says
Delicious and easy to make!
Irina says
You are right, Julia:)
Jeannette says
It looks INCREDIBLY moist and scrumptious! Can't wait to dive into this one!
Irina says
Thank you, Jeannette. Happy baking!
Toni says
Such a delicious chocolate cake! Totally irresistible!
Irina says
Thank you very much, Toni!
Catherine says
This is a truly beautiful dessert. I will never forget the first time I had flourless chocolate cake...it's just such an unforgettable treat and one of my favorite indulgences.
Irina says
Well, this chocolate cake contains some flour, but it is super-moist and delicious. But I know what you are talking about, Catherine.
Colleen says
So simple to make and so much chocolatey delicious-ness! Love this recipe.
Irina says
Thank you so much, Colleen.
Chris Collins says
I've never had Suzy Cake before, but I love cake AND dark chocolate, so it sounds like a total winner!
Irina says
Thank you. Please, enjoy the cake, Chris!
Lanet Connolly says
I’m just wondering if there’s any adjustments for altitude as I live at 6,000 ft ? Thank you
Irina says
Lanet, I have just found an article "High-Altitude Baking". Please, try to read and make some adjustments accordingly. It is difficult for me to give you any suggestions; I cannot even test the recipe for you since I do not live at your altitude. It is also hard to predict the result of baking, but, please, try the recipe with high altitude adjustments and let me know how it went.
Jill says
So amazingly moist and delicious. This cake is a winner!
Irina says
Thanks a lot, Jill!
Nart says
Wow, the texture of this chocolate cake looks so amazing! Love how moist it is. I could devour a few slices in no time!
Irina says
Thanks, Nart. Yes, the texture of the cake is amazing. Please, enjoy the recipe.
Kushigalu says
Five ingredients plus so moist and delicious. A must-try cake recipe. Yum!
Irina says
If you give it a try, please, let me know how it went, Kushigalu! Thanks for stopping by. 🙂
Taylor Kiser says
Looks so rich and decadent! Swooning over this!
Irina says
Thank you, Taylor! 🙂
Sophie Goel says
This cake looks so moist and delicious! I'm a chocolate-lover, so definitely putting this at the top of my "to-make" list!
Irina says
Perfect, Sophie! Happy baking and enjoy it!
Jeannette says
Wow. So moist and chocolatey. I love how this cake looks! I can't wait to share it!
Irina says
Thank you, Jeannette! Happy baking and enjoy the cake!
Sujatha Muralidhar says
This Suzy cake is just a killer, tried once in the restaurant in France. And never thought of making my own, but your recipe has the staple pantry ingredients pushing me to make my own now. Thanks for sharing.
Irina says
Oh, WOW! Sujatha, you even tried the cake in France. Happy baking, and please, let me know how it went. 🙂
Taylor Kiser says
This cake has my name written all over it! I will be in chocolate heaven!
Irina says
I am happy to hear that you already love the cake, Taylor! You will love it more once you try it. 🙂
Colleen says
This cake is amazing! I'll be making it again for sure. Thank you!
Irina says
It sounds that you made and loved the cake! Thanks for letting me know, Colleen.
Adrianne says
This chocolate cake sounds simply irresistible!! Yum, I love the dark, moist chocolate texture in the middle also. Can't wait to give this one a go. Thanks
Irina says
Thank you very much, Adrianne. Happy baking!
Dannii says
This chocolate cake looks so moist. I can't wait to try it.
Irina says
Thanks, Dannii. Please, enjoy the recipe!
Anjali says
What a gorgeous cake!! Chocolate cake is one of my favorite indulgences, and I can't wait to try this recipe this weekend!
Irina says
Thanks, Anjali! Happy baking, and enjoy it.
Sandhya says
We love a one-bowl chocolate cake! This one looks so gooey and delicious.
Irina says
Thank you, Sandhya. Please, enjoy the recipe.
Shashi says
Wow - love the texture of this luscious cake - so sinfully moist! I need a slice right now! 🙂
Irina says
Sure thing, Shashi! Just make it and enjoy it!
Diana says
Hi, did I miss adjusted baking time when one doubles or triples the recipe?
Irina says
Hi Diana, thanks for your interest in the recipe. I would suggest recalculating ingredients using this simple cake pan calculator. If the height of the cake stays the same, the baking time is usually the same, too. But you will need to watch the cake while baking. Unfortunately, I cannot suggest how many minutes more you would need to add while double or triple the recipe.
Ken H. says
I actually forgot to add the butter which I had left to soften in the microwave! I discovered it after I had baked, cooled and removed the cake from the pan. I was ready to dump the cake but tasted it - and it was still delicious!
Irina says
Hello Ken, Wow, I am surprised that the butterless cake recipe worked out. 🙂 Next, it's worth making again, but with butter. Thanks for coming back and your comment.
Rachel says
If I want to make this cake dairy free, could I use a stick of marg instead of butter?
Irina says
Hi Rachel, Yes, you can replace butter with the same amount of margarine. Happy baking!
Betsey says
This cake was SO delicious. A big hit for my (adult) daughter's birthday. I served it with whipped cream and fresh raspberries. Everyone raved about it. It is kind of an elevated gooey brownie, which doesn't sound near as good as French Chocolate Cake. I baked it in a 9" springform – easy peasy to remove. The instructions and tips were great. Mine baked a few minutes longer and was still so moist. Use good chocolate, for sure. Thanks for the recipe. It's a keeper.
Irina says
Hello Betsey, Thank you for making the recipe and the lovely comment!
Nancy says
Used erythritol as the sugar and King Arthur one-for-one gluten-free flour. Baked in spring form pan. It tastes like a cross between regular cake and flourless cake. Not bad.
Irina says
Hello Nancy, thanks for your comment. It might be helpful for those who want to swap sugar for a sweetener and use a GF blend.
Shelly says
I'm having a hard time knowing when it's done. It's already been in for more than a half hour and the knife just keeps coming out with wet batter on it.
Irina says
Hello Shelly, You shouldn't exceed the baking time. This cake is super moist and looks slightly undercooked when taken out of the oven.
Jiffy Kitchen Baker says
I see the nutrient information but it doesn't state how many servings??
Irina says
At the top of the recipe card, there is a "Yield" field that shows 8 servings.
Masae says
Hi. Can I freeze this cake? If so can you tell me the tips for freezing and defrosting. Thank you.
Irina says
Hello Masae, you can freeze this cake well-wrapped in plastic film, then aluminum foil for up to two months. To thaw, bring the cake to the fridge overnight or the kitchen counter for a few hours.
Vanita D'Souza says
Delicious and gooey chocolate cake. Everybody loved it. I replaced all purpose flour with almond flour and the taste was amazing
Irina Totterman says
Thank you for making the recipe, Vanita! I am happy to hear that you liked the cake.
Cindi Colyer Allen says
Looks as though the chocolate and the butter have to be weighed? Are there equivalent measurements for those without a kitchen scale? Thank you.
Irina Totterman says
Hello Cindi, Thank you for your interest in the recipe. I converted butter from 8.8 oz. to cups, but as for chocolate, it is more complicated. Since the chocolate bar weighs from 1.5 to 8 oz., it will be your approximate estimation. Happy baking!
Tammy says
Could you make this recipe in a cupcake tin, if so how long to bake?
Irina Totterman says
Hello Tammy, I have never tried to make this recipe in a cupcake tin. It's created to make it as a cake in a cake pan or low-sided pie pan.
Mel says
I’m going to make this…
Darla says
I don't have cacao bars, but I have a lot of cacao powder. Can the powder be substituted for the bars and just be added to the dry ingredients?
Irina Totterman says
Hi Darla, I wouldn’t recommend swapping dark chocolate for cacao powder, as it can change the texture of the cake.