🍫 Gâteau Au Chocolat — The Classic French Chocolate Cake Recipe

A Moist, Melt-in-the-Mouth Chocolate Cake with Parisian Charm

Bonjour, baking lovers!

Let’s be honest — we all have those days when we crave something chocolatey, indulgent, but quick and fuss-free. And on one such cosy evening, with a cup of coffee in hand and a soft drizzle outside, I found myself dreaming of Paris… and chocolate. The result? This stunningly simple yet elegant Gâteau au Chocolat — a classic French chocolate cake that’s as charming as it sounds. 🇫🇷✨

Now don’t let the name intimidate you — this cake is ridiculously easy to make. No stand mixer. No fancy ingredients. Just one bowl, a whisk, and a deep love for chocolate. Inspired by the iconic Pierre Hermé (yes, the Picasso of Pastry!), this version has been simplified just enough for home bakers like us, without compromising that rich, tender, melt-in-your-mouth texture.

Since the first time I made this cake, my family hasn’t stopped requesting it. Whether it’s birthdays, dinner parties, or just a little “treat yourself” moment, this cake never fails. I love topping it with fresh berries, a light dusting of powdered sugar, or a silky ganache glaze. And you know what the best part is? It’s globally loved, yet secretly easy.

Let’s dive in.

🍴 Chef’s Notes:

• The cake is meant to be soft in the centre — like a cross between a rich sponge and a light brownie.

• Use good-quality chocolate — it makes all the difference.

• Don’t overbake! The centre should be slightly gooey for that perfect texture.

💡 Tips & Tricks:

• ✅ Make it gluten-free: Use almond flour or a gluten-free blend in place of all-purpose flour.

• ✅ Add depth: A splash of vanilla extract or a teaspoon of espresso powder enhances the chocolate flavour.

• ✅ Storage: Keeps well in the fridge for 3–4 days. Warm a slice for 10 seconds in the microwave for a gooey texture.

Print Pin

Gâteau au Chocolat (French Chocolate Cake)

Prep Time 10 minutes minutes

Cook Time 25 minutes minutes

Servings 6

Equipment

• 15 cm (6-inch) round tin

Ingredients

• 125 grams 70% bittersweet chocolate
• 100 grams Unsalted butter cut into cubes
• 100 grams sugar 
• 35 grams All-purpose flour 
• 2 Eggs 
• a pinch of Salt 

Instructions 

• Prepare the Tin

  Butter and flour the cake tin well, then invert and tap out the excess flour.
• Melt Chocolate & Butter

  Roughly chop the chocolate. Place it along with butter in a heat-safe bowl. Set this bowl over a saucepan of gently simmering water (double boiler method). Stir until melted and smooth. Remove from heat.
• Add Sugar

  Stir the granulated sugar into the warm chocolate-butter mix until well combined.
• Add Eggs

  Lightly whisk the eggs in a separate bowl. Add them to the chocolate mixture in two batches, mixing gently until the batter is glossy and smooth.
• Add Dry Ingredients

  Sift in the flour and a pinch of salt. Fold gently until just combined. Do not overmix.
• Bake

  Pour the batter into the prepared tin, smooth the top, and bake in a preheated oven at 180°C (350°F) for 22–25 minutes. The center should be just set but soft.
• Cool & Decorate

  Let the cake cool in the pan for 10 minutes, then transfer to a wire rack. Serve as it-is, or dust with icing sugar, pour ganache, or top with whipped cream and fruits.

Video

Author: Deepali Ohri

Course: Celebration Treat, Dessert, Tea-Time Snack

Cuisine: Continental, European, French

Keyword: bakery-style chocolate cake, chocolate cake for tea time, chocolate cake slice photo, chocolate dessert for dinner party, classic French baking recipe, deepali ohri chocolate recipes, egg-based chocolate cake, French chocolate cake, fudgy chocolate cake recipe, gâteau au chocolat, homemade French cake, moist chocolate cake with powdered sugar, rich chocolate dessert

🌍 Why This Cake Works for Everyone

Whether you’re in Punjab, Paris, or Portland, this cake is for every chocolate lover. It’s:

• Easy enough for beginners

• Elegant enough for celebrations

• Minimal in ingredients

• MAXIMUM in flavour and richness

Gâteau au Chocolat may sound fancy, but once you try it, you’ll see why it’s a timeless classic in French patisseries and now, in your kitchen too.