Philippe Etchebest’s tip turns plain chocolate cake into pure indulgence

For an easy Sunday dessert that never disappoints, this chocolate cake delivers a crisp crust and a melting, tender center. Chef Philippe Etchebest shared his take on the classic on YouTube, adding a simple twist that makes the texture irresistible: chocolate chips folded into the batter. Read on for a clear, step-by-step version you can make at home.

Ingredients (serves 6)

• 200 g dark chocolate
• 120 g unsalted butter (+ 10 g to grease the pan)
• 4 large eggs
• 150 g granulated sugar
• 80 g all-purpose flour (+ 10 g to dust the pan)
• 1/2 packet baking powder (about 5–6 g)
• 50 g dark chocolate chips
• Powdered sugar for dusting

How to make the chocolate cake — step by step

1. Preheat your oven to 180°C (356°F).
2. Chop the dark chocolate and cube the butter.
3. Melt chocolate and butter together over a bain-marie until smooth.
4. In a bowl, beat eggs with sugar until the mixture is pale and slightly thick.
5. Let the melted chocolate cool briefly, then fold it into the egg mixture using a spatula.
6. Coat a baking ring or pan with butter and flour, tapping out the excess.
7. Mix flour, baking powder and chocolate chips in a small bowl, then fold into the batter.
8. Pour batter into the prepared mold and bake for about 35 minutes.
9. Remove the cake from the oven, let it rest briefly, then unmold.
10. Sift powdered sugar over the top and serve warm with whipped cream if desired.

Melting chocolate — a quick guide

• Use gentle heat and stir often to avoid burning.
• Allow the chocolate to cool a little before adding it to the eggs.
• If chocolate is too hot, it can scramble the egg mixture and ruin the texture.

Baking time and how to check doneness

• Ovens vary; expect 35–40 minutes depending on your equipment.
• Insert a knife into the center: if batter sticks, bake a few minutes more.
• Once removed, the cake is fragile while very hot, so let it rest before transferring.

Chef tips, serving ideas and small tricks

To keep the cake moist and slightly gooey inside, do not overbake. The chocolate chips add pockets of melted chocolate that make each slice more indulgent. Mixing the chips with flour before folding helps them stay suspended in the batter instead of sinking to the bottom.

• Use a stand mixer or hand beaters to aerate the eggs and sugar for a lighter crumb.
• Serve with a dollop of whipped cream or vanilla ice cream for contrast.
• For a glossy finish, warm a few extra chocolate chips and spoon them over slices.
• Store leftovers in an airtight container for up to two days at room temperature.

Variations and quick swaps

• Replace dark chocolate chips with milk or hazelnut chips for a sweeter bite.
• Add a pinch of espresso powder to the batter to intensify the chocolate flavor.
• Fold in a tablespoon of cocoa powder for a denser, richer cake.
• Swap half the butter for oil for a slightly different mouthfeel and longer moisture retention.

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Sienna Blake

Sienna curates soulful lifestyle content with a focus on intentional living, slow habits, and modern creativity. Her voice blends beauty, function, and joy.