Preheat the oven to 325 degrees.
In your stand-type mixer and with the whip attachment beat the eggs for three minutes at medium speed, until they are bubbly and lighter colored. While the eggs are beating, melt the butter and measure the other ingredients. Measure the cocoa by spooning cocoa into a cup—do not compress the cocoa.
Add the sugar and cocoa and beat in. While the mixer is running, drizzle in the melted butter. Continue beating until mixed. Scrape the batter into the pan.
Bake for 30 to 40 minutes or an insta-read thermometer registers 165 to 170 degrees when inserted into the center of the cake. Cool on a wire rack and then place in the refrigerator to chill. The cake will become dense as it cools. Dust with powdered sugar if you desire.
Yield: 12 servings.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (357g)|
|Recipe Makes: 12|
|Calories from Fat: 434 (69%)|
|Amt Per Serving||% DV|
|Total Fat 48.3g||64 %|
|Saturated Fat 19.9g||100 %|
|Monounsaturated Fat 16.6g|
|Polyunsanturated Fat 5.1g|
|Cholesterol 1450.1mg||446 %|
|Sodium 574.2mg||20 %|
|Potassium 451.3mg||12 %|
|Total Carbohydrate 7.8g||2 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 7.8g|
|Protein 42.1g||60 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
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What would you serve with this? Link in another recipe
desi1987how much cocoa is needed doesn't state thank you4y ago
pjw330Mentioned earlier that the batter was yummy. The cake was even yummier! It was a big hit and quite beautiful to boot. I used a bundt pan to make it which gave it a nice form. I think next time that I serve it though, I will take it out of the fridge early enough to let it come to room temperature before serving. It was a little hard to cut until it sat out for a while. Nevertheless, once I got past the initial texture-try not to think cake--it was scrumptious! I will definitely make it again.4y ago
chick2geekBe sure and use good quality, dark cocoa. I use Ramstadt-Breda Dark Cocoa which has three times the cocoa butter of most national brands. This will not be the same with ordinary cocoa. I usually dust with powdered sugar and drizzle hot fudge on afterwards... you can also add powdered sugar and a razzleberry drizzle on top. [I posted this recipe.]6y ago