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Chocolate Cake - with whole piece of chocolate!

Chocolate Cake - with a whole block of chocolate

Ms Shi and Mr He
A whole piece of soft and creamy chocolate on top of you favorite chocolate cake. Can you believe that it will only take you 30 minutes to make this masterpiece fancy chocolate cake? It's adorable, easy, and super satisfying! This melting chocolate idea is from @chaka_chaka’s video on Chinese TikTok (抖音).
5 from 9 votes
Prep Time 8 minutes
Cook Time 22 minutes
Total Time 30 minutes
Course Dessert
Cuisine American, French, Italian
Servings 1 cake
Calories 1451 kcal

Equipment

  • loaf pan Mine is 8*4*3 inch (L*W*H)
  • oven
  • hand mixer (or stand mixer)
  • mixing bowl

Ingredients
  

  • 3 large eggs
  • 3 tbsps sugar about 37.5g
  • cup cake flour about 45g
  • 4 tbsp cocoa powder about 30g
  • 2 tbsps melted butter about 30g
  • 1 block chocolate of your choice

Instructions
 

  • Preheat oven to 350°F (180°C).
  • Put foil paper in a loaf pan. My loaf pan is 8*4*3 inch (L*W*H). It's slightly bigger than a whole block of chocolate.
  • Place 30g butter in a microwave-safe bowl, microwave for 20 seconds, take out to stir until fully melted. Set aside. (Or melt the butter over hot water bath if you don't have a microwave.)
  • Add 3 eggs and 3 tbsps of sugar to a mixing bowl, beat the eggs with a hand mixture. Use medium speed to beat for about 3 minutes, until the mixture turns fluffy, creamy, and pale. (*See Note 1 for the egg beating tip.)
  • Add ⅓ cup of cake flour and 4 tbsp of cocoa powder to egg mixture. Blend until fully combined.
  • Add melted butter to the mixture. Blend until fully combined.
  • Pour the mixture to the loaf pan.
  • Bake at 350°F (180°C) for 20 minutes.
  • Take out the cake. Set oven temperature at 220°F (105°C).
  • Remove foil paper from the cake, put the cake on an oven-safe plate, place a whole block of chocolate on top of the cake.
  • Bake the cake at 220°F (105°C) for 2 minutes.
  • Take out the cake, serve hot.

Video

Notes

  1. A Tip from Natasha's Kitchen's reader Hilda: “How do you know u get the right consistency? Lift up your beater (whisk) from the batter. Make a figure “8” using the batter that drip off the beater. Then count to 10 seconds. If the figure 8 still remains on top of the batter, then u have the right consistency. If the figure 8 sinks into the batter before 10 secs, then u need to beat it longer.”
Keyword chocolate cake, whole block of chocolate