Cake au Chocolat des 7 Cuillères (Ultra Moist 7-Spoon Chocolate Cake)
I stumbled upon this ridiculously easy chocolate cake recipe last winter when I was craving something sweet but didn't want to spend hours in the kitchen. The genius of this '7-spoon cake' is that nearly everything is measured with the same spoon! The result is an incredibly moist chocolate cake with a tender crumb that tastes like it came from a fancy patisserie. My husband, who usually passes on dessert to save room for cheese, ate two slices before I could even serve coffee!
Equipment
- Loaf pan (moule à cake)
- Mixing bowl (grand bol)
- Measuring spoons (cuillères à soupe)
- Whisk or electric mixer (fouet)
- Spatula (spatule)
- Parchment paper (papier sulfurisé)
- Cooling rack (grille)
Ingrédients
- 3 Œufs (eggs) Room temperature works best for better volume.
- 7 cuillères à soupe Sucre (sugar) About 105g; provides sweetness and helps create that tender crumb.
- 7 cuillères à soupe Huile (oil) About 105ml; neutral vegetable oil or a light olive oil works beautifully.
- 7 cuillères à soupe Lait (milk) About 105ml; adds moisture and richness.
- 7 cuillères à soupe Farine (flour) About 105g; all-purpose flour creates the perfect texture.
- 1 cuillère à soupe Cacao en poudre (cocoa powder) Unsweetened; provides the chocolate flavor.
- 1 sachet Sucre vanillé (vanilla sugar) About 7-8g; or substitute with 1 tsp vanilla extract.
- 1 sachet Levure chimique (baking powder) About 11g; crucial for the rise.
Instructions
- Préchauffez votre four à 180°C (350°F). Don't rush this step - your oven needs to reach the proper temperature for that perfect rise.
- Beurrez un moule à cake ou tapissez-le de papier sulfurisé. I prefer using parchment paper with a little overhang on the sides - it makes removing the cake so much easier!
- Dans un grand bol, cassez les œufs et ajoutez le sucre. Battez jusqu'à ce que le mélange devienne mousseux et légèrement pâle. This usually takes me about 2-3 minutes with an electric mixer on medium speed.
- Incorporez l'huile et le lait, puis mélangez bien jusqu'à obtenir une texture homogène. The oil is THE secret to this cake's incredible moistness - I learned this trick from my French neighbor who makes this cake weekly!
- Ajoutez la farine, le cacao, le sucre vanillé et la levure chimique. I like to sift these dry ingredients directly over the bowl to prevent any lumps, especially in the cocoa powder.
- Mélangez délicatement jusqu'à obtenir une pâte homogène, mais ne travaillez pas trop la pâte. Over-mixing is the enemy of tender cake! I stop as soon as the last streaks of flour disappear.
- Versez la pâte dans le moule préparé et lissez le dessus avec une spatule. Give the pan a gentle tap on the counter to release any air bubbles.
- Enfournez pendant environ 30 à 35 minutes, ou jusqu'à ce qu'un cure-dent inséré au centre en ressorte propre. In my slightly temperamental oven, this takes exactly 33 minutes.
- Une fois cuit, sortez le cake du four et laissez-le refroidir dans le moule pendant 10 minutes avant de le démouler sur une grille. This resting time is crucial - taking it out too soon might cause it to break.
- Laissez refroidir complètement avant de couper en tranches. Though I must admit, sometimes we can't wait and enjoy a slightly warm slice with a scoop of vanilla ice cream!
Notes
This incredibly simple chocolate cake is wonderfully versatile! For a more intense chocolate flavor, I sometimes add 50g of chocolate chips to the batter. You can also dust it with powdered sugar once cooled, or drizzle with a simple chocolate ganache made from equal parts heated cream and chocolate.
The cake actually gets better the next day as the flavors deepen, so it's perfect for making ahead. Just store in an airtight container at room temperature for up to 3 days, though in my house it never lasts that long!