Up next in Cake Baking, Frosting, & Icing (35 videos)
Your next cake will be tasty AND beautiful if you follow the baking, frosting, and icing tips and tricks in this Howcast video series.
You Will Need
- 12 oz. semisweet chocolate chips
- 13 tbsp. butter
- ¼ tsp. salt
- 6 large eggs
- 1½ c. granulated sugar
- Confectioners' sugar
- Cocoa powder
- Fresh whipped cream
- 9" springform pan
- Microwave oven
- Large microwave safe bowl
- Large mixing bowl
- Rubber spatula
- Wire rack
- Cake plate
- ¼ c. coffee-flavored liqueur
Preheat oven and grease pan
Preheat your oven to 350 degrees. Use a tablespoon of the butter to coat the sides and bottom of a 9-inch springform pan.
Melt chocolate, butter, and salt in microwave
Combine the chocolate, remaining butter, and salt in a large microwave-safe bowl. Microwave at 75 percent power for 2 minutes, and stir. Then microwave 2 minutes more, until completely melted.
Beat eggs and sugar until thickened
Combine the eggs and sugar in the large mixing bowl and beat for 10 minutes with your mixer until it thickens.
Add the chocolate to the egg mixture
Fold the melted chocolate to the egg mixture with a rubber spatula and stir until it is evenly combined.
Pour into pan and bake
Pour the batter into the pan and bake for 1 hour and 25 minutes. Remove the cake from the oven when the edges are set and start to pull away from the sides of the pan.
Cool on a wire rack; remove sides of pan
Cool the cake completely on a wire rack. Then remove the sides of the pan and transfer the cake to a cake plate.
Garnish with sugar or cocoa powder
Garnish by sprinkling confectioners' sugar or cocoa powder over the top of the cake. Serve at room temperature with a dollop of fresh whipped cream.