💡 At a Glance
- •The Cake: An ultra-moist American-style chocolate cake made with dark chocolate, spelt flour, and a rich, creamy chocolate glaze.
- •Texture: A short bake time leaves the center delightfully rich, gooey, and mousse-like.
- •Super Easy: Both the batter and glaze are whipped up and melted effortlessly right in your Thermomix®.
If you love chocolate and cake, you are going to head over heels for this American chocolate cake—famously known as “Death by Chocolate“!
This ultra-moist cake is pure, decadent indulgence. Rich chocolate goodness packing every single bite—honestly, chocolate cake just doesn’t get any better than this.
In this simple step-by-step recipe, I’ll show you just how easy it is to whip up an incredible homemade chocolate cake in your Thermomix® in no time at all!
This Chocolate Cake Is:
- A total must-make for chocolate lovers!
- Super quick and easy to whip up.
- Perfect for any occasion.
- Seriously delicious.
- Super budget-friendly.
Tips for the Best “Death by Chocolate” Cake
It’s best to serve this cake at room temperature—that’s when the chocolate flavor really shines!
Be careful not to overbake it, since it will continue to set slightly as it cools.
Always do a toothpick test: as soon as the toothpick comes out clean (or with just a few moist crumbs), it’s ready to come out of the oven.
If you’re craving EVEN MORE chocolate, feel free to fold a handful of chocolate chips right into the batter! 🙂
Pro tip: Make sure all of your ingredients are at room temperature before you start mixing.
How Long Does Chocolate Cake Last?
This cake stays nice and fresh in the fridge for up to 5 days.
Need to store it longer? You can easily freeze it! Wrapped tightly, it will keep well for at least a month.
When you’re ready to enjoy it, just let the cake thaw in the fridge overnight.
Chocolate Cake FAQs
What Ingredients Do You Need for Chocolate Cake?
For the Chocolate Cake:
- 6 large eggs, separated
- 1 pinch of salt
- 20 g granulated sugar
- 150 g cold butter, cubed
- 150 g brown sugar
- 250 g dark chocolate (50% cocoa), chopped
- 50 g spelt flour (or substitute all-purpose flour)
For the Chocolate Glaze:
- 40 g milk chocolate, chopped
- 60 g dark chocolate, chopped
- 75 g heavy cream
- 10 g butter, softened
How to Make This Chocolate Cake
Preheat your oven to 400°F (conventional bake).
Line a 9-inch (22 cm) springform pan with parchment paper, or wrap a cake ring with parchment paper.
Pro Tip: If you’re not sure how to line your pan with parchment paper, check out this quick video tutorial: https://www.youtube.com/watch?v=89xcxLyK9VQ)
Insert the butterfly whisk into your mixing bowl.
Separate the eggs and add the egg whites along with a pinch of salt to the mixing bowl. Whip until stiff peaks form, 6 min / speed 3.5.
Now add 20 g of sugar and gently fold it in, 20 sec / speed 3.
Transfer the whipped egg whites into a separate bowl and set aside.
Remove the butterfly whisk, give the mixing bowl a quick rinse or wipe down, then add the egg yolks, chocolate, and butter to the bowl.
Whip everything together for 5 min / 160°F (70°C) / speed 4.
Now, add the chocolate to the mixing bowl. Use your spatula to gently stir it into the egg, sugar, and butter mixture. Let it sit for about 1 minute to soften, then mix for 20 sec / speed 5.
Next, add the flour and fold it in for 10 sec / speed 5.
Push the batter slightly toward the sides of the bowl so you can insert the butterfly whisk attachment again.
Add the whipped egg whites to the mixing bowl and gently fold them in for 15 sec / speed 2.5.
Pour the batter into your springform pan and bake the chocolate cake for about 20 minutes on the lower rack of your oven.
Pro Tip: If you love a rich, gooey, fudgy center (think classic chocolate fudge cake!), bake it for just 10 to 15 minutes instead.
How to Make the Chocolate Glaze:
Give your mixing bowl a quick rinse.
Add the chopped chocolate pieces to the cool mixing bowl.
Chop the chocolate for 5 sec / speed 10 (Warning: it gets a little loud!).
Add the heavy cream and butter, then melt everything for 3 min / 160°F (70°C) / speed 2.
Spoon the warm glaze evenly over the entire cake, or slice the cake first and decorate each piece individually.
Optional: Grate a little white chocolate over the top for a gorgeous finish!
Enjoy!
The listed prep and cook times are averages.
Now, have so much fun baking, and enjoy every single bite!
If you loved my quick chocolate cake recipe, you’ll definitely want to check out my amazing Chocolate Crinkle Cookies! 🙂
Happy baking,
Christoph
PS: Don’t want to miss a single recipe? Follow along on Pinterest or Instagram ❣
Did you make this recipe?
If you enjoyed it, I’d love for you to leave a comment and give it a 5-star rating! 🙂
Chocolate Cake
Click stars to rate now
Zutaten
For the Chocolate Cake:
- 6 Eggs separated
- 1 pinch Salt
- 20 g Sugar
- 150 g Butter cold, cubed
- 150 g Brown sugar
- 250 g Dark chocolate 50% cocoa, chopped
- 50 g Spelt flour or all-purpose flour
For the Chocolate Glaze:
- 40 g Milk chocolate chopped
- 60 g Dark chocolate chopped
- 75 g Heavy cream
- 10 g Butter softened
Zubereitung
- Preheat your oven to 200°C (conventional). Line a 22 cm springform pan with parchment paper, or line a cake ring with parchment paper. (If you’re not sure how to do this, check out this quick video: https://www.youtube.com/watch?v=89xcxLyK9VQ)
- Insert the butterfly whisk into the mixing bowl. Separate the eggs and add the egg whites along with a pinch of salt to the bowl. Whip for 6 min / speed 3.5 until stiff peaks form.
- Now add 20 g sugar and fold in for 20 sec / speed 3.
- Transfer the whipped egg whites into a separate bowl.
- Remove the butterfly whisk, give the mixing bowl a quick rinse, and add the egg yolks, sugar, and butter to the bowl. Whip for 5 min / 70°C / speed 4.
- Now add the dark chocolate to the mixing bowl and use a spatula to gently stir it into the egg-sugar-butter mixture. Let it soften for about 1 minute, then mix for 20 sec / speed 5.
- Next, add the flour and fold in for 10 sec / speed 5.
- Push the batter slightly to the sides of the bowl so you can reinsert the butterfly whisk. Add the whipped egg whites to the mixing bowl and fold in for 15 sec / speed 2.5.
- Pour the batter into your prepared springform pan and bake the chocolate cake for about 20 minutes on the lower rack of your oven.
Making the Chocolate Glaze:
- Rinse out the mixing bowl.
- Add the chopped chocolate to the cold mixing bowl. Chop for 5 sec / speed 10 (Fair warning: it’s loud!).
- Add the heavy cream and butter, then melt for 3 min / 70°C / speed 2.
- Spoon the rich chocolate glaze all over the cake, or slice the cake first and drizzle each piece individually.
- Optional: Grate a little white chocolate over the glaze for a gorgeous finish!
Chocolate Cake
Click stars to rate now
Zutaten
For the Chocolate Cake:
- 6 Eggs separated
- 1 pinch Salt
- 20 g Sugar
- 150 g Butter cold, cubed
- 150 g Brown sugar
- 250 g Dark chocolate 50% cocoa, chopped
- 50 g Spelt flour or all-purpose flour
For the Chocolate Glaze:
- 40 g Milk chocolate chopped
- 60 g Dark chocolate chopped
- 75 g Heavy cream
- 10 g Butter softened
Zubereitung
- Preheat your oven to 200°C (conventional). Line a 22 cm springform pan with parchment paper, or line a cake ring with parchment paper. (If you're not sure how to do this, check out this quick video: https://www.youtube.com/watch?v=89xcxLyK9VQ)
- Insert the butterfly whisk into the mixing bowl. Separate the eggs and add the egg whites along with a pinch of salt to the bowl. Whip for 6 min / speed 3.5 until stiff peaks form.
- Now add 20 g sugar and fold in for 20 sec / speed 3.
- Transfer the whipped egg whites into a separate bowl.
- Remove the butterfly whisk, give the mixing bowl a quick rinse, and add the egg yolks, sugar, and butter to the bowl. Whip for 5 min / 70°C / speed 4.
- Now add the dark chocolate to the mixing bowl and use a spatula to gently stir it into the egg-sugar-butter mixture. Let it soften for about 1 minute, then mix for 20 sec / speed 5.
- Next, add the flour and fold in for 10 sec / speed 5.
- Push the batter slightly to the sides of the bowl so you can reinsert the butterfly whisk. Add the whipped egg whites to the mixing bowl and fold in for 15 sec / speed 2.5.
- Pour the batter into your prepared springform pan and bake the chocolate cake for about 20 minutes on the lower rack of your oven.
Making the Chocolate Glaze:
- Rinse out the mixing bowl.
- Add the chopped chocolate to the cold mixing bowl. Chop for 5 sec / speed 10 (Fair warning: it's loud!).
- Add the heavy cream and butter, then melt for 3 min / 70°C / speed 2.
- Spoon the rich chocolate glaze all over the cake, or slice the cake first and drizzle each piece individually.
- Optional: Grate a little white chocolate over the glaze for a gorgeous finish!
