Return to Content

Chocolate Lover's Cake

Chocolate Lover’s Cake
0 votes, 0.00 avg. rating (0% score)
Print Friendly

Yield: Serves 12-15

"This is a dense chocolate cake that our guests rave about! Serve with a dollop of barely sweetened whipped cream." --Windflower Inn, Great Barrington, Massachusetts

Login to add to your Recipe Box
Upload Your PhotoUpload Your Photo



  • 8 ounces semi-sweet chocolate bits
  • 4 ounces unsweetened chocolate
  • 2 tablespoons milk
  • 1/3 cup sugar
  • 10 tablespoons unsalted butter
  • 7 extra-large eggs, separated
  • 1/2 cup flour
  • 2 tablespoons coffee liqueur


Melt chocolates with milk over low heat or in microwave. In a separate pan, melt butter and sugar, stirring until sugar is just dissolved. Blend with the chocolate mixture. Add egg yolks one at a time, beating well after each addition. Mix in flour until just blended. Set aside. Beat egg whites until firm but not dry and gently fold into batter. Pour into greased and floured 10-inch layer cake pan and bake at 400 degrees F for about 20 minutes. (Cake should shrink from sides of pan.) Let cool in pan and then turn out onto rack. Brush top with coffee liqueur and let cool.

Chocolate Whipped Cream:


  • 4 ounces heavy cream
  • 2 tablespoons sugar
  • 1 tablespoon unsweetened cocoa


Beat all together and spread over top of cooled cake.

Chocolate Glaze:


  • 4 ounces semi-sweet chocolate
  • 2 ounces unsweetened chocolate
  • 4 tablespoons sugar
  • 4 tablespoons water
  • 4 tablespoons unsalted butter, softened


Melt chocolates with sugar and water. Add butter and stir until smooth. Let stand until slightly thickened and pour gently over whipped-cream-covered cake. Smooth over top and sides with spatula.
Updated Wednesday, January 30th, 2008

Give the Gift of Yankee Magazine and get a Gift in Return!

Send a one-year gift subscription of Yankee Magazine for only $17.99 a 50% savings. In return we will send you a free 2016 Scenes of New England Calendar (a $9.95 value)! BUY NOW!

Browse Similar Recipes

No comments yet.

Leave a Reply

We reserve the right to remove or edit comments that are offensive or disrespectful to our readers and/or writers, cannot be verified, lack clarity, or contain profanity. Your comments may be republished by Yankee Magazine across multiple platforms.

Register Sign In

©2015, Yankee Publishing Inc. All Rights Reserved.
Yankee Publishing Inc., | P.O. Box 520, Dublin, NH 03444 | (603) 563-8111