Mouthwatering and fudgy, this is the Best Chocolate Fondant Cake recipe you will ever try, also known as molten cake.
Best Chocolate Fondant Cake
Chocoholics, this recipe is made especially for you.
This is a rich, fudgy, dense cake with a creamy center that gives each bite a different feel.
A cross between souffle, hot fudge, and cake. Is just amazing.
Some people prefer to bake it in individual ramekins but the downside to this method is that there are no leftovers the next day.
This cake can be stored in the fridge and will still taste amazing as the days pass.
I have a confession: it took me 3 tries to make this post.
Cake #1 was gorgeous – the pictures were taken at sundown and they turned out hideous
Cake #2 I decided to bake in a rectangular loaf pan. Well, I accidentally underbaked it and when I cut it all the fudge came oozing out, the walls of the loaf caved in and it was a disaster. I had to throw it out. Not a good day
Cake #3 is the one you see in the pictures, a gift for my chocoholic grandma
Making the Best Chocolate Fondant Cake is fairly easy. One batter that goes in the oven. The hard part is the bake. Mine was taken out at 40 minutes. It has a slight wobble in the center.
Depending on ovens yours may take between 38-45 minutes. After taking the cake out, I let it cool for 10 minutes before turning it over into a cake plate.
You can serve it hot, warm, or cold.
I prefer warm. But that’s entirely up to you.
I hope you can my Best Chocolate Fondant Cake at home. If you do, please upload a pic on Instagram and tag me @Livingsweetmoments or use the hashtag #LivingSweet.
Mouthwatering and fudgy, this is the Best Chocolate Fondant Cake recipe you will ever try, also known as molten cake.
- 200 grams Dark Chocolate chopped
- 200 grams Milk Chocolate chopped
- 250 grams Butter cubed
- 5 large Eggs
- 200 grams Granulated Sugar
- 200 grams All Purpose Flour sifted
- 3/4 teaspoon Salt
- 1 teaspoon Vanilla Extract
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Preheat oven to 350 degrees F
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Grease and flour an 8" round cake pan
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In a heavy saucepan melt the chocolate and butter together over low heat. Stir frequently to prevent the chocolate from burning at the bottom. Set aside and cool
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Using the paddle attachment of your mixer, mix the eggs and sugar on high speed for 5-7 minutes or until the mixture becomes pale and thick
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Slowly add the flour, salt, and vanilla. Keep mixing. Remember to scrape the bottom of the bowl with a spatula
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Finally add the cooled chocolate mixture slowly.
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Pour batter into the prepared cake pan
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Bake for 38-45 minutes or until there's a slight wobble in the middle of the cake. Mine took 40 minutes
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Remove from oven and cool in pan for 10 minutes. Cake will deflate slightly
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Turn the cake into a cake plate. If desired, sprinkle some dusting sugar on top and serve
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Enjoy!
You can substitute both chocolates for 400 grams of semi-sweet chocolate chips
You may also like:
Spectacular Chocolate Cake Recipe
Toblerone Chocolate Crepe Cake
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