Print

French Chocolate Cake (Suzy Cake)

Two slices of Suzy French chocolate cake on a grey plate with other plates on background.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 30 reviews

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.

Ingredients

Scale
  • 8.8 oz. (250 g) dark chocolate 70%
  • 1 cup + 1 1/2 tablespoons (250 g) softened unsalted butter
  • 1 cup (200 g) granulated sugar
  • 4 large eggs, room temperature
  • 1/2 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

  1. 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.
  2. 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.
  3. 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.
  4. 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! 
  5. 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.
  6. 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.
  7. 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

  1. Use high-quality dark chocolate, 70% cacao.
  2. 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.
  3. Serve the cake in a pan without chilling if preferred.
  4. Cut the cake, wiping the knife off before each cut.

Nutrition

Find it online: https://www.bakinglikeachef.com/suzy-chocolate-cake-by-pierre-herme/