The most sinful chocolate cake
I discovered what seemed to be the least painless chocolate cake recipe in December 2003 (check the comment thread in the link, you’ll find me there) but I never got the chance to try it until about a week ago. Gee, I baked and ate the most sinful chocolate cake ever. And when friends arrived unexpectedly, they feasted on it. The recipe is unbelievably simple; the result is amazingly delicious. Even a baking moron like me could do it. 
Not a bad idea to make another for Christmas.
Now, this isn’t the “airy” kind of chocolate cake you can buy from commercial bake shops. This is a rather heavy cake. However, because of the proportion of the ingredients, the resulting texture is like a fudge except that it isn’t runny. The cake is firm but when you put a piece in your mouth, the crust just kinda crumbles while the inside melts on your tongue. Duh, describing it makes me long for another slice. But, anyway…
I didn’t use dark chocolate cake as the original recipe called for. I didn’t have any. What I had were baking chocolates — the pure unsweetened kind. So, I had to adjust the proportions a bit. Less chocolate and more sugar. Other than that, I followed the rest of the recipe. Oh, and I used a 10-inch round baking pan — larger than the 8-inch pan recommended in the recipe.
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just 1 tablespoon of flour???
yes, mai, just 1.
amazing, huh?
I make this cake too! It is super easy and super good
And it’s always a hit…especially with my brother who loves it 
Hi Joey, the cult of chocoholics grow…
hi connie,
would like to try this one.
where do i buy the blocks of unsweetened chocolate?
thanks,
jane
Jane, you can try Chocolate Lover (P. Tuazon in Cubao) and Cooks Exchange (SM Megamall). There is also a stall in SM Hypermart (beside Tiendesitas) that sells all kinds of chocolate for cooking and baking.
thanks so much connie! it’ll be my first time to bake if ever. hopefully successful naman
i love your site, btw.
you’re welcome, jane. i love it that you love my site.
drools:lol:
LOL @ ogz
Thanks a mil for this recipe.
My first time to bake a cake. My friends are coming for a sleepover so I thought, the more the merrier for tasting my first bake. They just love it. Daughter and hubby love it. I baked 2 cakes, so I brought the other cake in the office and the BRITS(my officemates) loved it too. They are even asking for a copy of the recipe
what if unsweetened cocoa powder is used instead? how much is the measurement? really sound sinfully delicious!!! hayyyy…
issay, cocoa powder alone does not have the fat and sugar content necessary for bake this cake. there is a conversion ratio though. cocoa powder plus butter as substitute for unsweetened baking chocolate. you can try searching Google for the exact amounts.
hi, connie! im just wondering, sa mga comments ng followers mo, parang ang tagal-tagal mo na. im sorry to admit, but honestly, it’s the first time i heard your name, sabi ko nga sayo, im just looking for a pata tim recipe when i found your site. im just so blessed, ang dali kasi ng mga recipe mo eh, unlike sa ibang site na mahirap hanapin yung ingredients. sabagay, karamihan ng sites na tinitingnan ko, mga american foods, italian and chinese. yan kasi ang hilig kong lutuin, pero ngayon mas inspired na ako to try all filipino foods bec. of you. where can i find yung iba mo pang recipes they’re mentioning? feeling ko, and dami kong na-miss sa site mo eh. tnx again! God bless you and your family!
Hi rush. This is my second food blog. The archive of older recipes are in pinoycook.net.
You might also want to see the old subdomain where the food blog began.
wow!this is the chocolate cake ive been looking for!Easy to follow instruction. I’ll let you know if I am successful in my first ever baking task.. lol
just finished baking this recipe… first time ko siya ginawa and so far sucess naman siya kso bukas pa namin siya kakainin kasi sabi nila mas masarap daw ang chocolate cakes hindi sa araw na bin ake mo ito kundi next day pa. ang ginamit ko pala na chocolates ay ricoa ung blue ung packaging wala kasi ako makita nung binangit mo na brand. with ricoa kelangan ko gumamit ng 3 cups of sugar kasi mapait talaga siya. pero success naman ang cake ko plan ko to top it with fresh straberries bukas or whipped cream pero kung di makatiis ang mga kapatid ko baka as is ko na lang siya is serve… thanks for the recipes… ang haba na nito hahaha
Hello Ms connie!
cant find a unsweetend chocolate here, I only found cooking chocolate with flavor na yata yun….is that ok? do I have to put sugar on it or just use as is in melting then follow the recipe? and also may I ask what is the equivalent of oz. in grams? thanks so much?
lea, if you click the link to the original recipe on the first sentence, eating chocolate was used. i’m not too good with conversions but there are free services online.
im baking mine ryt now.. it looks like its not baking at all.. do i turn the heat up or is it suppose to be like that? pls. help. tnx…
It won’t rise too much. And don’t worry if the center appears soft after baking. After chilling, it will be just right.
hi,connie!! i was also surprised to know that there’s only 1 tablespoon of flour in that choc cake recipe.But i’m willing to take the challenge.wish me luck!!!
btw,do you have a recipe for making turrones de kasuy and barquillos? Thanks a lot in advance!!!!
pls.connie im begging u… pls.kindly give to me ur recipe..kindly email to me as soon as possible..thank you so much
beth, you’ll do fine. it’s one of the simplest baking projects i’ve ever tried.
gena, LOL, it’s there. Just click the link to page 2.
hmmm… this would be a good gift idea this christmas….
hi connie. i’m really fascinated reading your blogs. i hope i can be a better cook with your help.
by the way, can this be done using a convection oven as well? (sadly, i don’t have an oven). tnx
Valerie, I use an Ariston convection oven. Since November 2004.
I’m sorry, I’ve never been baking…ever. I think I’ll be using an oven roaster on this one since my family never bakes and they never will. I want to be the first one to bake here at home. I I’m going to throw a couple of questions and I hope you won’t get pissed at me because of this.
by “you have to line it with baking paper,” you mean? You have to put the baking paper all over the baking pan then it’s where you pour in the batter?
and does “large heatproof bowl over a pot of simmering water” mean that we can’t melt the butter and chocolate straight over the fire?
thank you very much in advance for answering probably the dumbest questions ever. thanks.
KC, yes, line the bottom and sides of the pan with baking (wax) paper.
No, you never melt butter directly over the fire. It’ll scorch.
Now I will try doing this tomorrow! Thank you so much! Wish me luck!
hi Connie! i baked this cake last Christmas, di ko man lang natikman, naubos agad!
Anyway, thanks a lot!
can you suggest a good quality dark chocolate? is hershey’s dark chocolate ok or is there anything else in the groceries better than this? thanks.
How did it turn out, KC?
Bhyng, bake another and get your share first next time! LOL
eiram, Ghirardelli is by far the best for baking.
yikes, Ghirardelli sounds expensive….how much kaya to? i read somewhere that this is what Vicky Belo uses whenever she bakes…(in a Yummy mag ko ata nabasa to). anyhoo, if ever hindi ako makabili nito, can i use hershey’s dark chocolate instead? yung dark eating chocolate nila…
thanks, more power.
Dunno the price these days. I used Ghirardelli only once (grabe ang sarap) but never again kasi nga pamatay yung presyo. Nakakatakot pumalpak. Hershey’s is okay. I even use a local brand these days (photo in the chocolate crinkles recipe).
hey i tried this and it’s good. i used yung special dark chocolate ng hershey’s. ganun ba talaga yun? parang hilaw sa gitna. the center was wobbly talaga after baking pero when it cooled down (tinapatan ko din ng fan—atat kc), mejo hindi na masyado. nilagay ko sa ref for about an hour, i tried it again and still delish naman pero parang molten cake noh?
it’s really fudgy rather than bready.
Sana magka oven na ko!!! Gustong gusto ko tong maluto, pati yung baked mac… Please Food Goddess, magka budget na sana ko for an oven!
I baked this for my niece’s birthday on Saturday, and it was really good! I really like it a lot! It’s more like a fudge but with softer texture. I’m baking it again this weekend, I had lots of Ghirardelli baking dark chocolate bars sitting in my pantry, so I have to use them before they expire. Connie, thank you so much and I do love your site-
wow! the ingredients are so simple… definitely i’ll try to make this! i hope mine will turn out well… do you have caramel cake recipe? tnx!
miss conie, i tried your recipe and did evrything (xcpt i used 1/5 proportions to evrything n i didnt hv baking paper:P), mine burnedT_T it rose like really high and the crust burned.When i cheked d inside, it ws all soft n gooey. cn u xplen y?O_o tnx a lot!
Matt, lots of possibilities. Oven too hot (not all ovens heat up uniformly), wrong size of baking pan, insufficient reheating of the oven… If I had been there, I’d be in a better position of assess. As it is, I can only guess.
Hi Connie,
Would you have the recipe for the “custard-like filling” that is found in Cookie Monster chocolate cakes? What is that thing called? If you do have the recipe, please post it. Thanks.
Omar
hello Miss. Connie,
I’m an avid fan! I’ve tried cooking some of your recipes and it turn out a success! I’ve never baked before so when i see this recipe i think it’s about time for me to try. I just wanna know what do you mean by rounded tbsp. of flour? and can i use powdered chocolate instead of blocks of chocolate? And last thing is i don’t know how to turn my oven into 200 degrees.Is this in between the high and low?By the way i am using La Germania oven.Please help.Thanks a lot and more power!
Angel, when measuring with a spoon, the standard means “level”. So “rounded” means heaping.
Hello ms. connie, i’ll just likt to ask the type of chocolate you use is it same with the one in making chocolate candies that sold in chocolate lover, yon parang malaking chocolate bar.
thanks
Mark, yes. Actually, most plain eating chocolates can be used for baking. I also use morsels sometimes, depending on what I have in the pantry.
hi…blocks of chocolates?do you mean 1 oz when melted na po yung chocolate,tama po ba?gaano po kalaki yung blocks?..thanks po…
A square. And it says 6 blocks that is 1 oz. each. So, that’s 6 oz. Unmelted or melted the weight is the same.
hi ms connie!
so happy going through ur site…
this will really help me a lot w/ my cooking adventures…LOL
i really have to try this one!