Multi-purpose Chocolate Cake: “Love-Child of Brownie & Chocolate Collapse Cake” or Death By Chocolate Cake

Notes on the Love-Child version

This version that is near and dear to my.

The original recipe was developed for the fluffy version. One day I lost my whisk to the dishwasher, hence the fork-stir. Thus a better and badder version was discovered  ❤

How to Devour: Use the cake centre as fudge to spread over the crispy outer area.


Ingredients (8 servings)

8 oz dark semisweet chocolate chips (40-50% cocoa)
2/3 cup (140 g) butter
1 cup (210 g) sugar
4 eggs
4 heaped tablespoons (1 dl) all-purpose flour
4 tablespoons unsweetened cocoa powder
1½ teaspoon baking powder or 1 teaspoon baking soda
1 teaspoon vanilla extract
4 tablespoons Crème fraîche (or sour cream in a pinch)


  1. Preheat oven to 350 deg F (Gas mark 4 or 180 deg C).
  2. Line a circular 10 inch (25 cm) spring-form cake pan (>=3 inches tall*) with greaseproof or other non-stick paper and grease the tin.
    *The cake will rise to 3 inches and collapse when cooled.

Bowl #1, Microwave safe, >=2 cup capacity

  1. Melt butter in microwave (I use 1m @ 80% power).
  2. Add chocolate chip, microwave 1 minute @ 90% power
  3. Let sit until chips are melted
  4. Stir together with DRY fork (if wet, chocolate would seize)

Bowl #2, >=8 cups capacity

A. IF a dense product (love-child of brownie and chocolate collapse cake) is desired:

  1. Add all other ingredients, sift flour and cocoa powder for best effects.
  2. Stir with fork – no more than 15s
         Whisk would introduce too much air and it won’t be dense
    Don’t worry too much about the lumps
  3. Slowly fold in the content of Bowl 1.
  4. Bake for 10m, then check every 2 minutes until you see this:
    When you GENTLY shake the cake pan, the outer 3” does not jiggle, while the middle jiggles and is a little shiny (as in, look wettish).
  5. Remove from oven, let cool for 5m.

B. IF a fluffy cake-like product is desired:

  1. Whisk eggs with sugar until fluffy
  2. Sift in flour, cocoa powder, baking powder and vanilla extract.
  3. Slowly fold in the melted butter and chocolate and the sour cream.
  4. Bake until a wooden pick inserted in center comes out clean, approximately 30 minutes.

Original Recipe before modification 2007:

Published by Joey Ka-Yee Essoe

Joey is a member of Jesus our Redeemer Church, and a post-doctoral research fellow at Johns Hopkins Center for OCD, Anxiety, and Related Disorders for Children (JHU-COACH). She received her Ph.D. from UCLA, with a major in cognitive neuroscience and a minor in quantitative psychology.

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