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Bittersweet Chocolate Cake

Rich and fudgy bittersweet chocolate cake is moist and dense, but not too sweet. Just five simple ingredients to make this special treat for all the chocolate lovers out there!

Piece of bittersweet cake on plate with fork, cake in background.

I live with a hardcore chocoholic. Me, not so much. I mean, I like chocolate, but I don't need to eat it every day like my husband. His preference is dark chocolate and this cake has his name on it.

Whole bitterswweet chocolate cake with powdered sugarr and pice cut out.

Very similar to a flourless chocolate cake, it has just a small amount of flour, it's fudgy and dense but not too sweet. This rich and intensely chocolate cake practically melts in your mouth!


Ingredients photo, labeled on white board.

Here's what you'll need to make this cake:

  • Bittersweet chocolate  or dark chocolate or semi-sweet chocolate, anything between 60% to 70% cacao.
  • Unsalted butter
  • Four eggs  separated, be careful not to get any yolk in the whites or they won't beat properly.
  • Sugar
  • Flour  just a few tablespoons.
  • Powdered sugar  to dust on the finished cake.
  • A cake pan lined with parchment paper and sprayed with baking non-stick spray.

How to make bittersweet chocolate cake

Three photo process collage mixing the chocolate cake batter.Step 1: Melt chocolate and butter in double boiler.

Step 2: Whisk egg yolks in bowl with sugar until pale yellow.

Step 3: Mix in the flour and chocolate mixture.

Three photo process photo collage showing whipped egg whites and folding into chocolate mixture.

Step 4: Beat egg whites with handheld mixer until soft peaks form.

Step 5: Fold the egg whites into the chocolate mixture.

Step 6: Pour batter into prepared cake pan and bake about 30 minutes, cool completely on rack before turning out and dusting with powdered sugar.

Cake in pan cooling on rack with powdered sugar in small seive next to it.

Recipe notes and tips

  1. Any dark chocolate will work, that includes bittersweet, dark or semi-sweet chocolate. I used Belgian dark chocolate chunks with 62% cacao from Aldi's. I recommend 60% to 70% cacao content. Semi-sweet will be the sweetest of the three.
  2. Use a double boiler for melting the chocolate and butter. I couldn't find mine (in a box somewhere!) so I set a Pyrex glass bowl carefully over the simmering water, making sure it was only exposed to the steam and not touching the water.
  3. Lining the bottom of the pan with parchment paper helps it not stick for easier removal.
  4. Spray the parchment-lined bottom and sides with bakery non-stick spray which has flour in it, so easy. But you can certainly do it the old-fashioned way; butter the bottom and sides and then dust with flour, shaking out excess.
  5. Let the cake cool completely in the pan before turning it out on a serving plate or platter.
  6. I love this simple and beautiful cake with just a dusting of powdered sugar. But I know there would be no complaints with a dollop of whipped cream or scoop of vanilla ice cream.

Whole bittersweet cake on white plate dusted with powdered sugar.

This deep, dark chocolate cake is the perfect dessert for entertaining, special occasions and Valentine's Day. It is a chocolate lover's dream! xxo- Kelly🍴🐦

Piece of dark chocolate cake with forkful held up above slice of cake.

Looking for more decadent chocolate desserts? Here you go!

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Recipe source: a neighbor gave me this recipe on a handwritten card many years ago, it appears to have come from an issue of Bon Appetit from the early 1990's.

Piece of bittersweet chocolate cake with powdered sugar on white plate with fork.

Bittersweet Dark Chocolate Cake

Rich and fudgy bittersweet chocolate cake is moist and dense, but not too sweet. This deep, dark chocolate dessert is perfect for entertaining, special occasions and Valentine's Day!
5 from 2 votes
Print Pin Rate
Course: Dessert
Cuisine: American
Prep Time: 40 minutes
Cook Time: 35 minutes
Total Time: 1 hour 15 minutes
Servings: 8 servings
Calories: 390kcal


  • 8 ounces bittersweet, dark or semi-sweet chocolate, chopped (not unsweetened)
  • 10 tablespoons unsalted butter, cut into pieces (1¼ sticks)
  • 4 large eggs, separated
  • cup granulated sugar
  • tablespoons all purpose flour
  • Powdered sugar, for dusting


  • Preheat oven to 325ºF. Line bottom of 9-inch round cake pan with 2-inch sides with parchment paper. Spray with non-stick baking spray with flour, or butter bottom and sides and dust with flour. Set aside.
  • Place chocolate and butter in double boiler over simmering water, stir until melted and smooth. Set aside to cool slightly.
  • In large bowl, whisk yolks and sugar until pale yellow. Mix in flour and the slightly cooled chocolate mixture.
  • In another bowl, beat the egg whites with an electric handheld mixer until soft and stiff peaks form but not too dry. Fold whipped egg whites into chocolate mixture and fold and stir until incorporated with no white streaks.
  • Pour batter into prepared pan and bake 25 to 35 minutes until toothpick inserted in middle has just a few attached crumbs. Let cake cool completely in pan on a rack.
  • Run sharp knife around sides of pan and turn cake out onto plate or platter, remove parchment paper, dust with powdered sugar and serve.

Recipe Notes

  • Bittersweet, dark or semi-sweet chocolate will work, look for 60% to 70% cacao content.
  • Solid chocolate bars work best, just cut into pieces. I used Belgian dark chocolate chunks and that works perfectly fine, as well.
  • Be careful not to get any yolk in the egg whites when separating or they won't whip properly.
  • Baking time varies by oven, anywhere between 25 to 35 minutes, mine was perfect at 30 minutes. The cake will have a crackled top with a dense center and just a few crumbs attached to the testing toothpick.


Calories: 390kcal Carbohydrates: 35g Protein: 6g Fat: 26g Saturated Fat: 18g Polyunsaturated Fat: 1g Monounsaturated Fat: 5g Trans Fat: 1g Cholesterol: 131mg Sodium: 68mg Potassium: 222mg Fiber: 1g Sugar: 26g Vitamin A: 575IU Vitamin C: 1mg Calcium: 105mg Iron: 1mg
Did you make this recipe? Please comment, rate it and share! And mention me on Instagram @thehungrybluebird or tag #thehungrybluebird so I can see!


5 from 2 votes (2 ratings without comment)
Recipe Rating


Monday 7th of February 2022

I am a hardcore chocoholic. I freely admit it. And dark chocolate is the bomb. So, let them eat Bittersweet Dark Chocolate Cake!