A rich, velvety chocolate cake with a fudgy texture and intense chocolate flavor, naturally gluten-free.
# What You'll Need:
→ Chocolate & Butter
01 - 8 oz high-quality dark chocolate (70% cocoa), chopped
02 - 1/2 cup unsalted butter, cut into pieces
→ Sugar & Eggs
03 - 3/4 cup granulated sugar
04 - 4 large eggs, at room temperature
→ Flavorings
05 - 1 teaspoon pure vanilla extract
06 - 1/4 teaspoon fine sea salt
→ Optional Garnish
07 - Cocoa powder or powdered sugar, for dusting
08 - Fresh berries, for serving
09 - Whipped cream, for serving
# How to Make It:
01 - Preheat oven to 350°F. Grease an 8-inch round cake pan and line the bottom with parchment paper.
02 - Melt dark chocolate and butter together in a heatproof bowl set over simmering water, stirring until smooth. Remove from heat and cool slightly.
03 - Whisk in granulated sugar, then add eggs one at a time, whisking thoroughly after each addition.
04 - Stir in vanilla extract and sea salt until fully blended.
05 - Pour batter into prepared pan and smooth surface with a spatula.
06 - Bake for 25 to 30 minutes until edges are set and center remains slightly soft.
07 - Let cake cool in pan for 10 minutes, then loosen edges with knife and invert onto serving plate. Remove parchment paper.
08 - Dust with cocoa powder or powdered sugar. Optionally garnish with fresh berries or whipped cream before serving.
