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Chocolate Lover's Cake

Chocolate Lover’s Cake
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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

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  • 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

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