Desserts
Moist chocolate cake
This simple chocolate cake stays soft in the centre and has a thin chocolate glaze. Let the cake cool before glazing it.
Servings in this printout: 10
Ingredients
- 200 g dark chocolatefor the cake
- 200 g butter
- 4 eggs
- 180 g sugar
- 120 g wheat flour
- 30 g cocoa powder
- 1 tsp baking powder
- 100 g dark chocolatefor the glaze
- 100 ml whipping creamfor the glaze
Method
- Preheat the oven to 175 °C. Grease and flour a roughly 22 cm springform tin.
- Gently melt the chocolate for the cake with the butter. Leave to cool briefly.
- Whisk the eggs and sugar until pale and foamy. Gently mix in the chocolate and butter.
- Sift the flour, cocoa powder and baking powder together. Fold the dry ingredients into the batter until just combined.
- Pour the batter into the tin and bake for 25–30 minutes. The centre can stay slightly moist.
- Let the cake cool. Heat the cream, take it off the heat and add the chocolate for the glaze. Stir until smooth, let it cool briefly, then spread it over the cake.
Original recipe nutrition per serving
The nutrition values below belong to the original recipe. They are not nutrition values for the separate GL-only version. No macro package has been verified for the GL-only version.
Nutrition values are approximate estimates, not laboratory analyses. Products and portion size affect the result.
- Net carbs
- 43.76 g
- Total carbohydrates (incl. fibre and polyols)
- 47.47 g
- Protein
- 6.61 g
- Fat
- 32.23 g
A reliable glycemic load estimate is not available.
Some ingredient data or calculation inputs could not be verified, so there is no reliable estimate for the whole serving.
Why is the estimate missing?
- dark chocolate · A suitable GI value was unavailable for this ingredient.
- wheat flour · A suitable GI value was unavailable for this ingredient.
- dark chocolate · A suitable GI value was unavailable for this ingredient.
GL for the study serving
Original recipe GL unavailable
The GL of 20.5 applies to the frosted cake serving tested in 2003. Current products and the homemade chocolate cake require separate estimates.
Calculated GL · ≈ 20.5 / serving
Confidence · Low Some values or assumptions in the calculation are uncertain.
How was the estimate calculated?
GI value reported in a source
Separate version amounts and preparation
Servings for these amounts · 1
- 107.2 g · Frosted Betty Crocker cake, test serving
- 250 ml · Drinking water
This historical comparison covers 1 test serving. It contained 75.4 g of baked Betty Crocker Chocolate Fudge Super Moist cake, 31.8 g of Creamy Deluxe Dark Dutch Fudge frosting and 250 ml of water.
Research sources and technical details
Source names and technical notes appear in their original form.
Sources and limitations · B
- Brand-Miller et al. (2003), Table 2 · Glucose-reference GI 41 ± 4 SEM for the entire frosted chocolate cake, n=10 and 120 min.HUMAN_GI
- Brand-Miller et al. (2003), methods and Table 1 · 75.4 g baked cake plus 31.8 g frosting, with 51.8 g total carbohydrate minus 1.8 g fiber. The test portion provided 50 g available carbohydrate and was served with 250 ml water.CARBOHYDRATE
How are these dark chocolates sweetened?
The dark chocolate is melted with butter for the batter and with cream for the glaze. If you are considering sugar-free chocolate for either, check the pack to see how it is sweetened.
Torras Dark chocolate
Sweeteners: Maltitol.
The manufacturer lists maltitol as the sweetener. Maltitol is a polyol, also known as a sugar alcohol. The chocolate also contains other carbohydrates.
The product identifiers on the manufacturer's page conflict. Check the name, sweeteners and ingredients on your pack.
Torras Chocolate Negro 60% Stevia
Sweeteners: Erythritol and steviol glycosides.
Erythritol is a different polyol from maltitol. This chocolate also contains other carbohydrates, even though it is labelled stevia.
Check both sweeteners and the other ingredients on your pack, as product formulations can change.
Manufacturer’s product information: Torras Chocolate Negro 60% Stevia
The batter also contains sugar and wheat flour. The product information cannot tell you how swapping the chocolate in the batter or glaze would affect the finished cake’s flavour, texture or glycaemic load (GL).
Source: manufacturer’s product information, checked . Check the pack for the current ingredients.
Notes
- Baking time depends on the tin and oven. The cake firms up as it cools, so avoid overbaking.